YOT Club Presents
Lunch on the YOT | Brisbane
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
Blistered cherry tomatoes with oven roasted chorizo and caramelised onion
Sautéed Mooloolaba prawns coated with bechamel sauce and fresh mozzarella, lightly crumbed and served with Andalouse sauce
Oven baked ricotta rolled in thin strips of locally cured prosciutto, with a warm honey drizzle
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
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
Seasonal oysters served with a traditional mignonette
Chef’s selection of petit fours served with fresh Chantilly cream
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: firstname.lastname@example.org
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: email@example.com
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 firstname.lastname@example.org
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.
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
- 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