Menu
Discover the world of gourmet cuisine on board charter superyacht Loon. Indulge in unparalleled dining experiences crafted with the finest ingredients by our world-class chefs.
Our menus are as unique as our guests, meticulously crafted to cater to individual preferences, dietary needs, and tastes. Whether you seek gourmet extravagance or health-conscious choices, Loon’s chefs ensure that every dining experience is a personalised delight.
Dean grew up in the coastal town of Noosa, Australia. His culinary journey began at the age of 15 when he embarked on a career as a chef.
With an impressive 17 years of experience under his apron, Dean has spent the last 13 years crafting culinary delights aboard yachts.
Dean draws inspiration from a diverse array of Asian cuisines, encompassing Thai, Indonesian, and Vietnamese flavours. He also has a deep appreciation for the art of modern Australian cooking.
Nina is an Australian chef who has been working onboard luxury yachts for over 10 years.
She comes from a maritime background and worked as a Scuba dive instructor on the Great Barrier Reef and ran sailing flotillas in the Greek Islands before undertaking her culinary training in the United Kingdom.
Her travels inspire her cooking, and she loves to showcase her knowledge in South East Asian, Japanese and Mexican cuisine, and recently spent a lot of time in the United states embracing the ‘New American’ style of cooking.
Nina loves to share her passion for food, and enjoys treating the guests to Beach BBQs and Pizza Parties.
In his role as a Sous Chef on board Loon, Sean showcases remarkable culinary expertise. Hailing from the quaint South African town of George, Sean has harboured a love of the culinary arts from an early age.
Sean primarily assists the Head Chefs in the galley, but he also creates delectable and visually captivating meals that leave a lasting impression on the onboard guests.
Sean stands as a highly valued asset who complements our Chefs’ efforts seamlessly, enhancing the overall culinary experience for charter guests on board Loon.
Soft Scrambled eggs, Petrossian Osetra Caviar, Pea Shoots, Sourdough Toast
Honey Cake & Borage Flowers
Beef Ragu Arancini with 24mth Parmigiano Reggiano
Chilean Sea Bass, Buttered peas & Leeks, Shoestring Potatoes
Yuzu Poached Pears, Whipped Mascarpone & Filo Shards
Acai Bowls with Almond Butter, Honey Granola, Sliced banana and Blueberries
Vanilla Bean, Panna Cotta, Saturn Peach, Caramelised White Chocolate and
Raspberry
Assorted Mochi Ice Cream