Executive Chefs2018-07-30T03:54:33+00:00

EXECUTIVE CHEFS

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MEET OUR CHEFS

Our specially selected, charter savvy chefs will cater to your every wish, allowing you to discover tasty delights of the highest quality.

SHANE BURKE
Executive Chef

CULINERY STYLE
Modern Australian, Spanish, Italian, French,
Chinese, Japanese, Thai, Pastry, Baking,
Gluten & Dairy free, Vegetarian, Vegan.

PICK ME!

YACHTING CV

Highly qualified and experienced Head Chef and Pastry Chef with over twenty years of relevant experience in restaurants across Australasia and as a private chef within the super yacht industry.

May 13 to Oct 13 May14 to Oct 14 : M/Y Aurelia 122ft

March 12 to Feb 13: M/Y Addiction 177ft

March 10 to Sept 11: M/Y Eleanor Allen

May 2010 : S/Y Parsifal

RESTAURANT CV

Nov 10 to Feb 11 : Cold Fusion, Chamonix, France

Feb 2010 : Cumulus Inc. – Melbourne, Australia

The ‘Age Good Food Guide’ (Australia’s equivalent to the Michelin rating) – ‘Two Hat’ restaurant Executive chef ‘chef of the year 2009 & 2010’ Andrew McConnell

Oct 2008 – Dec 2009 Sous Chef Saffron – Arrowtown, New Zealand

Saffron – Finalist of ‘American Express Restaurant of the Year’ three years running 2008, 2009, 2010

Canapé

– Confit duck and truffle filleted, brioche, pickled apple
– Mushroom cappuccino, Parmesan foam
– Pedro Ximenez washed tuna, pickled cucumber, celery

Entrée

– Asparagus, sprouts, truffle hollandaise
– Beef tartare, parsnip, cured yolk, nori, lavoche
– House smoked ocean trout, forest mushrooms, hazelnut

Main

– Steamed seabass, courgette, romesco, sherry vinaigrette
– Confit duck, leg croquette, sweetcorn, tarragon
– Chicken and chestnut boudin blanc, Almond béchamel, rocket

Dessert

– Marmalade parfait, earl grey poached dates, coriander crumb
– Belgium chocolate pave, torched pear, vanilla bean ice cream
– Rose and white chocolate, apple and mint

JEROME DALTON
Executive Chef

CULINERY STYLE
 Classic French and  Asian speciality.
Fresh, simple, local, classic,
and flexible.

PICK ME!

Chef Jerome is a Head chef and family man with over 3o years Experience in fine dining and High end events through his Catering company www.daltonhospitality.com.au

Having travelled over 25 countries in an obsession to learn and master his culinary techniques Jerome has extensive training in wine matching, sourcing of produce, cooking for families, special needs and dietary requirements  and has cooked on some of the worlds best super yachts for a multitude of owners and private charters.

Jerome has worked consistently for brands such as Audi, Bentley,Gucci, Lamborghini, Heads of state, Champagne houses and many “high net worth” individuals and is recognised as one of QLDs best and most innovative chefs.

Chef Jeromes passion is the use of local ingredients cooked with great technique and simple elegance to showcase the ingredient of the area and with 30 years of experience his Repertoire is second to none.

Canapé

– Wagyu beef on brioche with duck liver pate and candied mandarin zest
– Tunisian brik pastries with Harissa and yoghurt
– Macadamia and coconut crusted prawns with lemongrass and chilli sauce

Entrée

– Singapore Chilli mud crab with fried greens and ginger.
– Smoked quail and cress salad with crispy duck skins and orange marmalade glaze
– Vodka cured salmon gravlax with toasted brioche, lime quark and sashimi deep sea shrimp

Main

– Aged OP rib, Bearnaise, duck fat potatoes.
– Tasmanian salmon fillets with gremolata, baby potatoes, buttered beans and lemon cheek
– Field mushroom and red wine risotto with shaved parmesan

Dessert

– White chocolate Panna cotta with poached stone fruits
– Eaton mess with mango and berries
– Vanilla bean crème brûlée  with biscotti

Matt Bates

MATT BATES
Executive Chef

CULINERY STYLE
Modern Australian,
Asian twist, European,
Australian BBQ.

PICK ME! 

ABOUT

Chef Matt’s passion for sourcing quality, local produce and preparing in a vibrant contemporary manner reflects in his menu. With strong relationships with Australia top suppliers, Chef Matt is able to source the very best seasonal produce to make your charter unique. Locally sourced truffles, the freshest oysters and top grade grain grass fed beef.

Canapé

– Seared Tuna, celeriac remoulade tart
– Spanner crab, shaved fennel, ruby grapefruit, aioli on crisp
– Mushroom ,Taleggio, truffle risotto balls

Entrée

– Cured king fish, pickled baby beetroots, horseradish crème fraiche, roe
– Wagyu carpaccio, capers, truffle mayonnaise, wild rocket and pecorino
– Zucchini quinoa fritters, pea mint cream, hunter valley goat cheese,watercress

Main

– Baby Snapper, mussels, confit fennel, zucchini flower and bisque sauce
– Thyme gnocchi, butternut pumpkin, pine nuts and broad beans
– Grass fed tenderloin,ox tail cigar, kingbrown mushroom and jus

Dessert

– Dark chocolate pave, poached strawberry, créme fraiche, strawberry ice cream
– Coconut panacotta, mango, crumble, coconut sorbet
– Vanilla cheesecake, mixed berries, orange cardamom ice cream

DEWA KETUT KARIAWAN
Executive Chef

CULINERY STYLE
Balinese

COMING SOON!

SAMPLE  DISHES

– Nasi campur
– Chicken Satay
– Chicken Curry 

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