Degustation at anchor
Multi-course, plated, served at anchor rather than under way. Needs a motor yacht or superyacht galley.
Vessels & marinas
The menu ends at the galley.
What a chef can serve depends on the galley behind them. Pick the hull first, then the menu — the other way round produces disappointment at anchor.
- Dietary deadline
- 72h
- Galley classes
- 4
- Hot service on a catamaran
- 8–12
- Menu styles
- 3
Book a motor yacht or superyacht for degustation; a catamaran delivers a family feast at a lower base rate.
- Speedboats have cool storage, no working galley.
- Chef and menu sit outside the block, quoted separately.
- Dietary requirements locked 72 hours before departure.
- Provisioning is loaded before you arrive at the marina.
Galley capability by vessel class
Speedboats & open day cruisers
- Typical galley
- No working galley, cool storage only
- Best-fit menu style
- Chef preps ashore; chilled courses, canapés, grazing platters
Sailing catamarans, 40–60 ft
- Typical galley
- 3–4 burner stove, oven, fridge and freezer
- Best-fit menu style
- Full hot Indonesian-table service for 8–12 guests
Motor yachts, 60–90 ft
- Typical galley
- Professional galley, separate prep area
- Best-fit menu style
- Plated Western or degustation menus, multi-course
Crewed superyachts
- Typical galley
- Restaurant-grade galley, chef standard
- Best-fit menu style
- Full degustation, event dining, multi-day rotating menus
This is the honest picture across the Bali fleet. If a degustation dinner matters to you, the hull decides whether it is possible at all — not the chef.
Menu styles
Three ways the table runs
The desk sends a vessel-and-chef proposal with sample menus matched to the galley aboard, rather than a menu you then have to find a boat for.
The Indonesian table
Full hot service, shared and generous. A catamaran galley does this well for eight to twelve.
Light day menus
Chilled courses, canapés and grazing platters prepped ashore. The option that works on any hull, including open day cruisers.
Rates
What the chef line costs
Chef and menu sit outside the charter block and are quoted as their own line. Indicative as of 2026.
Half day / sunset
USD 150–250
Chef service
Provisioning is separate, at USD 35–90 per guest per day depending on menu tier.
Full-day charter
Most bookedUSD 250–450
Chef service
Degustation upgrade runs USD 90–150 per guest on top.
Multi-day
USD 200–350
Per day + provisioning
Bali–Lombok–Gili routes. On a crewed superyacht the chef is typically already included.
Indicative ranges, confirmed in writing against your vessel and menu before you commit.
Before you book
Send the brief
Date, guest count, route and dietary notes. The desk replies with a vessel-and-chef proposal and sample menus the galley can actually deliver.