What’s it like having a private chef on holidays?

Unless you’re Oprah or a royal, those of us who can confess to having a private chef are few and far between.

But when you step aboard a luxury yacht charter on the M.Y. Flying Fish or M.Y. Beluga from Port Douglas, enjoying a stream of gourmet meals prepared by your private chef is all part of the experience. No matter your dietary requirements or preferences, your chef is on hand to cater without you lifting a finger, utilising the freshest local produce. 

Here’s a sneak peek at your sample menu from the private chef aboard the M.Y. Flying Fish or M.Y. Beluga.

Day 1

Imagine cruising across the Coral Sea at lunchtime with a cold seafood platter laid out (smoked salmon, bugs, prawns, oysters and mussels), served with lemon, cocktail sauce, ranch sauce and rocket lettuce. Also on today’s lunch menu: Bug and prawn sliders, garden salad, bread rolls and butter.

Dinner this evening, compliments of your private chef, starts with an entrée of crab cake served with mango avocado salsa and pepper coulis. For your main – pan-seared eye fillet steak served with potato gratin, asparagus and red wine.


Day 2

Start the day with a breakfast selection of danish pastries, yoghurt, sliced fruit plate and muesli. Then opt for some extra diving and snorkelling fuel with eggs benedict (ham or salmon, spinach with hollandaise sauce).

Lunch is a spread of finger foods – think vegetarian spring rolls with sweet chilli sauce, dumplings and chicken tacos – served with Asian salad and bread.

Tonight, enjoy crumbed scallops served with beetroot puree, asparagus and mustard hollandaise before a main course of pan-seared lamb loin served with green peas puree, roasted potato and mushroom sauce.

Day 3

Some hotel breakfasts don’t offer as much as the spread your private chef has prepared this morning. Start with croissants and a sliced fruit plate with yoghurt, then there’s French toast and fried egg with bacon, grilled tomatoes, mushrooms also on the menu.

Re-fuel at lunchtime with gourmet chicken sandwiches, frittata, and seafood pasta salad.

Tonight, you’re in for a seafood feast with prawns, bugs, Kilpatrick oysters, scallops and fish accompanied by grilled vegetables, salads, and roasted potatoes with lemon wedges.


Day 4

You’re in no danger of being bored with breakfast when it offers danish pastries, yoghurt, and a sliced fruit plate followed up with coconut chia pudding, and pancakes served with mixed berry compote, whipped cream and pistachio nuts.

For lunch, gourmet chicken wraps, beef kebabs and salmon sashimi are served with Greek salad and bread.

For your last dinner of the journey, your private chef has prepared pan-seared duck breast served with portobello mushrooms and orange sauce, to be followed up with oven-baked barramundi served with vegetable caponata, cauliflower puree and lemon wedges.

With a menu this good, it’s hard to say whether you’ll remember the experience above or below the water more.


Learn more about Morris Nautical superyacht experiences here.

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