The Galley Behind the Game
A casino night runs on adrenaline; a voyage runs on the kitchen. Our chefs write a different menu for every format, from rail-side classics served mid-hand to degustation dinners that make non-players feel like the point of the trip.
"Feed the game, don't interrupt it."
That is the brief every menu answers to. Table food has to arrive quietly, eat cleanly and disappear between hands. So the rail menu is built around things you can eat with one hand while the other keeps cards.
The dining rooms are a different conversation. Long voyages get degustation dinners paced to the tournament schedule, plated for the evenings when nobody is playing. Western Australian produce drives the list because the coast is right outside the window.
Everything is cooked aboard. If a dish cannot survive a galley that occasionally tilts, it does not make the menu.
Wine & cocktail lists
The cellar leans West Australian: Margaret River chardonnay and cabernet, Great Southern riesling and shiraz, plus a reserve page for the salon. The cocktail list is written per season and rewritten per theme.
The voyage list
Sixty labels across four WA regions, eight by the glass, rotated each season.
The seasonal cocktails
A twelve-drink card rebuilt every season, plus a bespoke serve for themed nights.
The reserve page
Allocated bottles for the salon and for guests marking a win properly.
The zero-proof card
A designed non-alcoholic list, not a soft-drink afterthought: shrubs, infusions, zero-ABV serves.
"A table drink should survive an hour untouched. A celebration drink should not. We write the list so each arrives at the right hour."
Compose a dining package
Tick what your event needs and watch the catering line item take shape. The estimate uses per-event pricing; the quote tunes it to headcount.
Catering beyond the dining room
Salon dining
The private salon keeps its own service window: plates sized for the table, reserve pours and a dedicated server who knows when to be invisible.
Working sessions
Corporate daytime formats get real catering, not function-room sandwiches: barista station, working lunch boards and a proper afternoon break.
Deck & tender service
Port days carry the kitchen ashore: hampers for the beach, hosted barbecue lunches and the coolbox that makes a Rottnest afternoon.
Who is in the galley
Executive Chef
Fifteen years between ship galleys and Perth kitchens. Writes every degustation and still works the pass on finals night.
Head Bartender
Builds the seasonal cocktail card and the bespoke serve for every themed evening on the calendar.
Sommelier
Curates the WA-heavy list, writes the pairings and keeps the reserve page for the salon and the sentimental.
This season's plates
How are dietary requirements handled?
Is food included in event pricing?
Can we bring our own cake or catering?
What about alcohol for non-drinkers?
Taste it for yourself
Menus change with the season. The next voyage on the calendar is the freshest version there is.