The YOT Club is excited to announce the launch of Lunch on the YOT each Sunday.

The YOT CLUB is the World's First Superyacht Entertainment Venue.

We are excited to announce the launch of ‘Lunch on the YOT’ every Sunday from 11:30am.

Step aboard our 40 metre, luxury motor yacht for an unforgettable dining experience as we cruise the tranquil and picturesque waters of the Gold Coast Broadwater and the Brisbane River. Be immersed in the Superyacht lifestyle as you sip champagne and cocktails while exploring the culinary talents of French Executive Chef Frederick Marechal and his masterful interpretation of the seafood tower.

Offering full service dining, inclusive beverage packages and live acoustic music, the ‘Lunch on the YOT’ is the ultimate luxury Sunday escape.

Executive Chef Frederick Marechal

Chef Frederick has trained in classic French venues such as Belgium’s Romeyer and the 3-Michelin star La Pergola. Rising quickly, he became Head Chef at the 3-Michelin star Le Bel Ombra in 1996 before taking the reins at the 5-Michelin star La Place as the Head Chef a couple of years later. In 2000, Frederick had the honour of being the Personal Chef to the French Consul-General in Monte Carlo where he served with distinction.

Looking for a new opportunity, he moved to Australia in 2002, working in New South Wales as the Head Chef at La Guillotine in Sydney and Berowra Water’s Inn. Frederick made waves of his own in Batemans Bay, operating the highly successful and acclaimed Chef’s Cap Café for five years before moving north to Brisbane.

He has combined decades of experience and classical French training with a passion for locally sourced ingredients to create a contemporary reimagining of the traditional seafood tower.

LUNCH ON THE YOT MENU

Entree

Caramelised Chorizo

Blistered cherry tomatoes with oven roasted chorizo and caramelised onion

Prawn Croquettes

Sautéed Mooloolaba prawns coated with bechamel sauce and fresh mozzarella, lightly crumbed and served with Andalouse sauce

Rolled Prosciutto

Oven baked ricotta rolled in thin strips of locally cured prosciutto, with a warm honey drizzle

Main

 Warm Sourdough   

          Locally baked, fresh sourdough served with truffle oil

Blue Crab Cakes

Wild caught Blue Swimmer Crab blended with coconut cream, garlic, parsley and coriander, served with a seeded mustard mayonnaise

Moreton Bay Bug Bao

Moreton Bay bug tail sautéed in garlic butter and a Thai red curry sauce, served on steaming bao bun with wild rocket  

Tuna and Salmon Sashimi

Centre cut filets of Yellow Fin Tuna and Tasmanian Salmon skewered and served with a sesame miso sauce

Dukkah-Crusted Barramundi

Barramundi filets dry-rubbed with dukkah and baked with a Tahitian lime juice and EVOO emulsion

Butter Brushed Scallops

Butter brushed scallops seasoned and baked, served with a zesty gremolata

Mooloolaba King Prawns

Mooloolaba U10 King Prawns served with tarragon mayonnaise

Fresh Oysters

Seasonal oysters served with a traditional mignonette

Dessert

Petit Fours

Chef’s selection of petit fours served with fresh Chantilly cream

Entertainment:

Chill out in true Sunday session style with a live acoustic set throughout the duration of the cruise.

Pricing and Bookings:

Tickets not sold individually. Must be purchased as a group to be seated together. If you are purchasing to join another group please make sure you answer the questionnaire when purchasing.

The VIP Upper Deck is available for exclusive hire. Please contact our Events Team here: bookings@yotclub.com.au

Main Deck Seating

The Main Deck is the largest space on the vessel with stunning 360 degree views of the water, an eleven metre long cocktail bar and direct access to the Ocean Deck.

$129 per person including:

Super Yacht Cruise

Mimosa Cocktail on Arrival

Three Course Lunch

VIP Upper Deck Seating

The VIP Upper deck is a designer decor oasis limited to 40 guests, with private cocktail bar. Enjoy expansive views over the Main deck, stage and glorious water views. 

$149 per person

Super Yacht Cruise

Mimosa Cocktail or Bloody Mary Cocktail on Arrival

Three Course Lunch

Limited to 40 Guests

VIP Upper Deck - Private Hire:

Contact our Events Team to enquire about hosting your next special occasion with exclusive use of the VIP Upper Deck. Email: bookings@yotclub.com.au

Boarding Instructions 

Please arrive by 10:45am for an 11:00am Boarding time

Boarding closes at 11:25 for an 11:30 Departure

Cruise returns to the Dock at 2:00pm

Guests are welcome to stay aboard the YOT on the Dock until 2:30pm

Pickup from City Botanic Gardens River Hub

BOOKINGS ESSENTIAL -  Lunch on the YOT is an over 18’s events.

COVID Safe Plan:

The YOT Club is operating under an approved COVID Safe Plan. For more details please contact our events team here bookings@yotclub.com.au

Refund Policy

If for any reason an event you book is cancelled due to possible new COVID-19 restrictions, you have total flexibility to change your ticket date or request a full refund.

Dress Code:

The YOT CLUB is an upmarket venue and we encourage patrons to dress to a high standard. Men MUST wear a collared shirt.

The following will result in access being declined on this occasion:

- Thongs, sandals or jogging shoes

- Singlets, tank tops, tee shirts, sports jerseys or gym and training wear

- Beachwear and swimwear including men’s board shorts

- Clothing bearing offensive slogans or pictures.

- Dirty or unkempt clothing, footwear or appearance.

- Backpack, knapsack & bum bags

- Hooded sweat tops

- Caps

Tattoo Policy

- No face, head or knuckle tattoos.

- No tattoos that are offensive or gang related.

- Neck tattoos are required to be covered.

Management reserves the right to refuse entry to any person or group, at any time, at its sole discretion.

Entry ID requirements:

Patrons must be 18 years and over to board the YOT CLUB. Acceptable forms of ID required:

A Current Australian Driver’s License.

An Australian or Foreign Passport