Day Charter Menus

Example Live Aboard Menu


To Start

Continental selection including; selection of cereals, fresh fruit, Danishes, yoghurt, variety of toast, milk, selection of tea, espresso coffee, juice and water

Daily Hot Selection

Omelette with fresh seasonal fillings served on toasted sourdough with tomato relish



Ricotta stuffed courgette flower with black garlic aioli served on a rocket, pinenut and shaved aspargus salad.

Recommended wine  | Ata Rangi Rosé, 2016 Martinborough, New Zealand

To Finish

Orange scented Panna Cotta with rhubarb ginger sorbet


Late Afternoon Tea

Cheese platter, quince paste muscatels and boatmade lavosh

Recommended wine  | Pre dinner apéritif




Seared scallops, braised fennel, cherry tomato, crispy prosciutto and water cress

Recommended wine  | Freycinet Sauvignon Blanc, 2017 Wineglass Bay, Tasmania, Australia


Herb butter grilled Moreton Bay bug, saffron and lemon risotto, snap peas and butter sauce

Recommended wine  | Langemeil Valley Floor Shiraz, 2014 Barossa Valley, South Australia


Moscato and saffron poached pear, cream Chantilly, biscotti

Recommended wine  | Primo Estate Joseph La Magia Botryis Riesling McLaren Vale, South Australia

Dietary Requirements and Allergies


Phoenix One works with a number of different chefs in various destinations.

David began his career at 17, as an apprentice Chef, and took advantage of many opportunities to work in a range of restaurants around the world, including Michelin Star restaurants in the UK, on Superyachts and in catering companies as a qualified Chef. David has spent many years in the Superyacht industry as a Chef. Great food and the dining experience on board a boat is very important and quite often one of the focal parts of a guests stay onboard and David’s experience gives opportunity for guests to sample flavours and cuisines from around the world.


David Rogers

With over 15 years experience as a Chef on yachts and in private residences, Ryan is an accomplished Chef. Ryan has worked internationally in the USA, Caribbean, Mediterranean, Micronesia and South Pacific and more recently worked extensively throughout Australia on multiple luxury Superyachts. His extensive repertoire of cuisines allows Ryan to create exciting menus to impress charter guests.


Ryan Hart

Sari has worked as a Chef internationally on Superyachts and Mega Yachts in the USA, Caribbean, Mediterranean, France, Papua New Guinea and Indonesia. Over her extensive career she has enjoyed working with private families and corporate groups to create beautiful menus for each occasion.


Sari Nurmi

Dave has an extensive background in cuisine both on shore and off shore. French cuisine trained, he has worked worldwide in London, California, Perth and Cairns as well as onboard Superyachts travelling through South East Asia, Papua New Guinea, Solomon Islands and New Caledonia. As an experienced Chef for both private families and corporate companies, Dave creates tailored menus for each charter client based on their preferences. When he’s not on board Phoenix One he enjoys spending time with family in Cairns. 


David Pulley

As a qualified chef with 15 years experience across Australia, Indonesia, Singapore and London, Cameron brings a diverse range of experience and cuisines to Phoenix One. Working as a chef in both private residents, prestigious restaurants and charter Superyachts, Cameron has extensive knowledge of multiple cuisines and working with all dietary requirements and preferences. Like many in the Superyacht realm he enjoys getting on or under the water in his spare time as well as football, ice hockey and sampling craft beer and great food!


Cameron Hackney