Catering
Yacht Catering Services in Dubai
Five-star menus cooked on board by the Gold's Yacht™ chefs.
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The chefs who cook on board
The cooking is done by our own award-winning chefs, on board, during the charter. They buy fresh port to port rather than working from an order placed a week earlier. That is exactly what makes it possible to change the plan on the day.
On board, not delivered
Prepared in the galley while you are on the water.
Fresh, port to port
Ingredients bought for that day rather than prepared in advance.
Adjusts on the day
A change in weather, route or headcount is handled by the chefs, not by re-ordering.
Dietary requests
Accommodated where possible. Tell your manager when you book.
Yacht catering services in Dubai
Catering here is not a separate booking. The same manager who arranges your yacht arranges the food, and you see one price for the day before you pay a deposit. You are dealing with one company rather than two, because the charter company and the yacht catering company are the same, so nobody has to match a delivery van to a departure time.
It works on any boat in our fleet, from a 42 ft cruiser for a small group to the 220 ft Lotus. The chefs join the charter wherever it starts.
Cooked on board
The galley is used. Food comes out hot during the charter, not delivered cold in trays beforehand.
One booking, one price
Yacht and catering arranged by the same manager and quoted as a single day.
Any size of boat
From a small cruiser to a mega yacht. Quantities scale with the group, the menu does not change.
Wherever you start
Dubai Marina, Dubai Harbour or another berth: the chefs join the charter there.
Choosing your menu
Five ready-made menus cover most charters, and any of them can be adjusted. If none of them fits, tell your manager the occasion and the group size and the chefs will build one.
A relaxed day on the water
General Menu, from 90 AED per set. The usual choice for a half-day charter.
The most ordered
Gourmet Voyage. The chef's signature menu, four courses. See it in full below.
Seafood on a large yacht
Mega Yacht Menu, from 150 AED per set: lobster, prawns, calamari, mussels, salad and dessert.
A birthday
Cakes Menu, from 250 AED: berry chocolate, berry vanilla, tiramisu and others.
A proposal or anniversary
Romantic Setup, from 1,350 AED, with the table arranged for you.
New for 2026 — the chef's flagship menu
Chef's Menu 2026. Eight sets, one price per guest
Written for Gold's Yacht by Chef A. Kulikov for the 2026 season. Eight sets, from ten canapés eaten standing to a seafood table built on ice, each priced per guest rather than per group — so the food cost is known before the guest list is final.
Every price here is final. The service charge is already inside it and nothing is added at the end. Sets are cooked in the galley during the charter and served in courses, not laid out cold before you board.
Eighty-nine dishes across the eight sets, and sixty-three more priced by the piece from the ice bar, the grill and the bar. Your manager sends the list in full; the sets below are its shape.
Gold Canapés — 180 AED per guest
Canapés: Crisp tartlet with cream cheese and salmon roe; Mini cone with slow-cooked prawn, avocado and crisp cucumber; Black tartlet with cured salmon, avocado, cucumber and salmon roe; Mini tartlet with chicken liver pâté, berries and almond flakes; Brioche with vitello tonnato sauce, roast beef and pickled cucumber; Foie gras with jam, crisp croissant and almond; Tartlet with cream cheese and tomato-basil tartare; Canapé with blackberry and red dragon fruit; Mini cappuccino tart; Mini lemon tart.
Tokyo on Water — 190 AED per guest
Minimum three guests. Sushi and rolls: Salmon nigiri; Philadelphia roll; Creamy prawn roll; Tuna, salmon and prawn roll; California roll; Cucumber roll.
Sunset Aperitivo — 230 AED per guest
Cold service, no hot course — built for a two to three hour cruise. Welcome: Mini tartlet with pâté and berries; Bruschetta with tomato, avocado and basil; Black tartlet with cured salmon, avocado, cucumber and salmon roe. Cold starters: Charcuterie board; European cheese board; Artichokes, black and green olives, sun-dried tomatoes, cheese-stuffed peppers; Caprese with tomato and mozzarella; Octopus with artichoke and sun-dried tomato. Dessert: Fruit and berries; Mini desserts.
Arabian Majlis — 270 AED per guest
Mezze: Arabic cured meat selection; Hummus; Baba ghanoush; Mutabbal; Nabulsi and areesh cheeses, labneh balls, domiati, baladi; Stuffed peppers, black and green olives; Pickled vegetables; Dolma; Tabbouleh; Pita and lavash. From the grill: Lamb rack, chicken fillet, beef tenderloin, vegetables, garlic sauce. Dessert: Arabic dessert selection; Fruit and berries.
European Classic — 295 AED per guest
Welcome: Brioche with vitello tonnato sauce, roast beef and pickled cucumber; Mini cone with slow-cooked prawn, avocado and crisp cucumber; Canapé with blackberry and red dragon fruit. Starters and salad, served to the table: Vitello tonnato with tuna sauce; Caprese with tomato, mozzarella and fresh basil; Roasted Ramiro pepper with Greek cheese, pine nuts and basil; Iceberg salad with prawns and Parmesan; Bread basket with nori butter (sourdough); Watermelon and melon. Hot starter: Grilled halloumi with jam. Mains: Mussels in cream sauce with crisp baguette; Beef medallions with asparagus and pepper sauce. Dessert: Watermelon and melon; Mini desserts.
Flame & Smoke — 420 AED per guest
Meat-forward: four cuts from the grill. Welcome: Mini tartlet with chicken liver pâté, berries and almond flakes; Brioche with vitello tonnato sauce, roast beef and pickled cucumber; Black tartlet with cured salmon, avocado, cucumber and salmon roe. Starters and salad, served to the table: Veal with truffle sauce, capers and Parmesan; Roasted Ramiro pepper with Greek cheese, pine nuts and basil; Caprese with tomato, mozzarella and fresh basil; Fresh vegetables and ripe plum on a whipped feta cloud; Bread basket with nori butter (sourdough); Romaine salad with chicken fillet and Parmesan. From the grill: Ribeye steak, beef medallions, lamb rack, chicken fillet; Potatoes with mushrooms; Grilled vegetables. Dessert: Fruit and berries; Sorbet and ice cream selection.
Ocean Treasure — 560 AED per guest
Ice bar included: oysters, king crab claws, Magadan prawns. Welcome: Crisp tartlet with cream cheese and salmon roe; Mini cone with slow-cooked prawn, avocado and crisp cucumber; Black tartlet with cured salmon, avocado, cucumber and salmon roe; Mini blini with cream cheese and pike roe. Ice bar: Gillardeau oysters with raspberry, shallot and tarragon; King crab claws on ice with sauce; Magadan prawns on ice with two sauces. Starters and salad, served to the table: Octopus with artichoke, sun-dried tomato and olives; Italian tuna starter with crab meat; Heirloom tomato carpaccio with avocado and burrata; Spiced salad with tiger prawns; Bread basket with nori butter (sourdough). Main: Seafood pan in wine sauce with crisp baguette and vegetables. Dessert: Fruit and berries; Sorbet and ice cream selection.
Little Captains — 170 AED per guest
Main: Cucumber, carrot, bell pepper, cherry tomatoes; Corn on the cob; Pizza Margherita; Creamy cheese pasta. Dessert: Berries; Sorbet and ice cream selection; Mini desserts.
New Year's Eve menu. The 31st, laid out properly
A separate menu for one night of the year, written by the same chef. Not a set: the table is built dish by dish, which is why it lands between 1,000 and 1,500 AED per guest rather than at one number.
The Russian New Year table as it is actually laid: Olivier three ways, including the nineteenth-century recipe with crayfish tails and salmon roe; herring under a fur coat; vinaigrette with sauerkraut; black caviar by 50, 125 or 250 grams and red caviar with blini; hot-smoked Caspian sturgeon and beluga; cured salmon, nelma and Chinook yukola.
Hot from the galley: goose with apples, duck with oranges, turkey, roast beef, a mixed grill of lamb rack, ribeye, flank and striploin, king crab in caviar sauce, lobster and scallops. Honey cake, meringue roll and Napoleon to close, with mors, kompot and house lemonades.
Ordered dish by dish with your manager. Portions are 200 to 1,000 grams, so the table is sized to the group rather than to a headcount.
Ice bar, caviar and the grill, ordered by the piece
Beside the sets, sixty-three items carry their own price — for a table built around one thing, or to extend a set you have already chosen. Everything below is cooked or opened on board.
ICE BAR AND CAVIAR. Half dozen Gillardeau oysters with croutons, butter, sauce and Tabasco (6 pcs) — 230 AED; Dozen Gillardeau oysters with croutons, butter, sauce and Tabasco (12 pcs) — 430 AED; Half dozen Gillardeau oysters with raspberry, shallot and tarragon (6 pcs) — 250 AED; Dozen Gillardeau oysters with raspberry, shallot and tarragon (12 pcs) — 450 AED; Half dozen Gillardeau oysters with butter-and-rye «pearls» and champagne mist (6 pcs) — 250 AED; Dozen Gillardeau oysters with butter-and-rye «pearls» and champagne mist (12 pcs) — 450 AED; Half dozen Dibba Bay oysters with croutons, butter, sauce and Tabasco (6 pcs) — 230 AED; Dozen Dibba Bay oysters with croutons, butter, sauce and Tabasco (12 pcs) — 430 AED; Half dozen Dibba Bay oysters with raspberry, shallot and tarragon (6 pcs) — 250 AED; Dozen Dibba Bay oysters with raspberry, shallot and tarragon (12 pcs) — 450 AED; Half dozen Dibba Bay oysters with butter-and-rye «pearls» and champagne mist (6 pcs) — 250 AED; Dozen Dibba Bay oysters with butter-and-rye «pearls» and champagne mist (12 pcs) — 450 AED; Mini salmon tartare (70 g) — 40 AED; Mini tuna tartare (70 g) — 40 AED; Mini scallop tartare (70 g) — 45 AED; Mini prawn tartare (70 g) — 40 AED; Salmon ceviche (70 g) — 40 AED; Tuna ceviche (70 g) — 40 AED; Osetra Gold caviar with mini blini and toppings (30 g) — 430 AED; Baerii caviar (Siberian sturgeon) with mini blini and toppings (30 g) — 380 AED; Salmon roe with blini and toppings (150/200 g) — 350 AED; Pike roe with rye bread and toppings (112/200 g) — 320 AED; King crab meat on ice with sauce (550 g) — 630 AED; Scallop tartare with avocado, strawberry and salmon roe (150 g) — 100 AED; King crab claws on ice with sauce (1 kg) — 490 AED; Magadan prawns on ice with two sauces (600 g) — 310 AED.
GRILL, PRICED PER KILOGRAM. Grilled prawns — 380 AED; Lobster — 670 AED; Grilled salmon — 520 AED; Sea bass fillet — 400 AED; Sea bream fillet — 400 AED; Grilled scallops — 660 AED; Ribeye — 460 AED; Striploin — 470 AED; Flank steak — 430 AED; Lamb rack — 510 AED; Grilled filet mignon — 520 AED; Grilled beef steak — 410 AED; Tomahawk — 490 AED; Chicken thigh — 320 AED; Chicken fillet — 320 AED; Grilled beef sausages — 350 AED; Grilled sausages — 370 AED; Lamb skewers — 420 AED; Beef skewers — 420 AED; Chicken skewers — 370 AED; Asparagus — 290 AED; Grilled potatoes — 145 AED; Grilled vegetables — 185 AED; Grilled cauliflower — 165 AED; Grilled romaine steak — 145 AED; Charred courgette — 155 AED; Button mushrooms — 130 AED.
NON-ALCOHOLIC BAR. Osmanthus Spritz — n/a gin, osmanthus, peach, n/a sparkling wine (1 pc) — 70 AED; Sakura-Sencha — n/a gin, sakura, sencha (1 pc) — 70 AED; Bellini — pink peach purée, jasmine, n/a prosecco (1 pc) — 70 AED; Raspberry & Chocolate — cranberry, raspberry, chocolate bitter (1 pc) — 70 AED; Jasmine & Cactus — n/a gin, cactus, jasmine, soda (1 pc) — 70 AED; Berry mors (1 L) — 60 AED; Kvass (1 L) — 65 AED; Kompot (1 L) — 55 AED; Fresh orange juice (1 L) — 70 AED; Fresh watermelon juice (1 L) — 70 AED.
CREW AND DELIVERY. Chef, per hour (1 hour) — 160 AED; Waiter, per hour (1 hour) — 150 AED; Bartender, per hour (1 hour) — 150 AED; Waiter and bartender, per hour (1 hour) — 160 AED; Cleaning, per hour (1 hour) — 100 AED; Delivery (None) — 150 AED.
Prices are per guest or per portion as marked and exclude 5% VAT.
Gourmet Voyage. The chef's signature menu
Still the menu ordered most often, and the one the chefs build the rest around. Four courses, thirteen dishes, served in sequence across the charter rather than laid out at once: canapés while the yacht leaves the marina, cold platters at the first swim stop, grilled mains at the table, desserts at sunset.
It is priced per group rather than per set, because the quantities change with the number of guests and with how long you are on the water. Your manager quotes it with the charter, and any course can be swapped.
Elegant canapés & starters
Three openers, eaten standing while people are still meeting each other.
Premium cold platters
Six cold appetisers and platters, laid on ice and holding through the day.
Grilled delicacies & mains
Four hot dishes, finished on board at the moment of serving.
Chef's dessert assortment
The closing course, plated by the same team that cooked the rest.
Canapés and appetisers
The part of the day people photograph. Canapés go out while the yacht is still leaving the marina and guests are meeting each other, so they are built to be eaten standing up, in one bite, without a plate.
Grill and BBQ on board
Live cooking on the yacht: the grill is fired up on deck and the food comes off it in front of you. This is the BBQ menu at 295 AED per guest, with a private chef at 695 AED per 12 guests.
Seafood and premium platters
Lobster, oysters, tiger prawns and caviar, laid on ice and kept that way through the charter. This is what most guests mean when they ask for something special, and it is what the Seafood Bliss and Gourmet Voyage menus are built around.
Not only on a yacht: villas, offices and corporate days
The chefs, the menus and the service team are ours, and they are not tied to a hull. The same catering is arranged at a villa, in an office, at a private venue, or across a corporate day that starts on land and finishes on the water.
Practically that changes very little: the menu stays the same, the chefs cook on site, and the manager who quotes your charter quotes the venue too. Tell us where the day happens and how many people, and it is priced as one order rather than two.
Villas
Private dinners, birthdays and family gatherings, with the chefs cooking in your kitchen or on the terrace.
Offices
Client lunches and board meetings, in the same plated formats that work on deck, without the sea.
Corporate days
One order across venues: a morning at the office, an afternoon on the yacht, one manager and one invoice.
Weddings and private venues
Larger service teams, arranged with the venue rather than around it.
Catering for a yacht party
A party is the most common reason people add catering, and it changes how the food is served rather than what is on the menu. Instead of one sitting, dishes come out across the charter, so nobody has to leave the deck at a fixed time.
Boat party catering scales with the headcount: the same menus work for a small group and for a full charter, with the quantity doing the work rather than the price per set.
Served across the day
Not one sitting. Food appears through the charter, around swimming and stops.
Birthday cakes
From 250 AED, ordered with the menu instead of carried aboard.
Drinks alongside
A non-alcoholic service of soft drinks, fresh juices, mocktails and coffee, added to the same order.
Headcount can change
Numbers are adjusted up to the day before you sail.
Cakes for birthdays and celebrations
The Cakes Menu is ordered with the food rather than carried aboard, which matters more than it sounds: a cake that travels in a car through Dubai in August does not arrive looking like the photograph. Ours is made for the day and kept cold until it is brought out.
Berry chocolate, berry vanilla and tiramisu are the ones ordered most often, from 250 AED. Anything else, from a specific design to a message, candles and sparklers, is agreed with your manager when you book.
Arranging it with your charter
Add catering when you book the yacht. Tell your booking manager the group size and the occasion, and ask for the full catering booklet: it shows every menu and set in detail, including items not listed on this page.
Every Gold's Yacht™ charter can be paired with a five-star catering service, prepared onboard by our award-winning chefs. From casual poolside snacks to a full international buffet, the menu is built around your group size, your route, and your occasion, whether that is a sunset dinner, a birthday or a family day at sea.
Good to know before you book
- •Add-on to any yacht charter. Arrange it with your booking manager when you book.
- •Menus can be adjusted for last-minute changes in weather, location, or group size.
- •Dietary requests and specific cuisine preferences are accommodated where possible.
- •Ask for the full catering booklet to see every menu and set in detail.
Menus and pricing
From 295 AED / guest
That is the full BBQ menu cooked on board, with a private chef at 695 AED per 12 guests. Lighter set menus start at 90 AED per set. From 15 guests we look at the day as a whole and quote special rates. Any menu is rebuilt to the budget you name.
- General Menu
- From 90 AED/set
- Best Sellers Menu
- From 125 AED/set
- Mega Yacht Menu
- From 150 AED/set
- Cakes Menu
- From 250 AED
- Romantic Setup
- From 1,350 AED
- Beverage service
- Customisable, non-alcoholic
Discretion is part of the service
Many of our guests charter privately and expect the day to stay private. We treat that as a condition of the booking, not an extra: what is arranged on board, who is on board and what is discussed there stays between you and your manager.
On request we select the crew and service staff to your criteria, and brief them before you sail. Tell your manager what matters — language, gender of the service team, dress, whether staff remain on deck or step back between courses — and it is arranged before you arrive rather than negotiated in front of your guests.
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