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ARTISTRY ON THE PLATE

INDULGING IN UNFORGETTABLE CULINARY

EXPERIENCES 

IMMERSIVE DINING

Be mesmerised as our superyacht chefs showcase their talents in the exterior galley. This is not just dining — it's a captivating culinary performance that enlivens your senses.

A MOVEABLE FEAST

Each day on Flying Fox is a moveable feast. Crunch on crudites by the pool, eat homemade gelato at the ice-cream bar, and enjoy canapes on the sundeck— teeth sinking into soft blinis, tiny jewels of caviar bursting on your tongue.

CULINARY EXCELLENCE

Unlike most other yachts, our chefs have the option to cook with fire ensured by strict safety measures. Cooking on coal adds an unmatched dimension to food.

THEMED BRILLIANCE

Let us take you on a culinary journey around the world. From Japanese kaiseki-ryōri to whimsical gastronomy served in an enchanted forest, every meal aboard Flying Fox is a work of art.

EXTERIOR GALLEY

JOSPER

A Spanish charcoal grill and oven. Used for grilling and roasting meats, fish and vegetables. A bread stone has been fitted for cooking outstanding pizzas.

TANDOOR

Traditional Indian oven, fuelled by coal for that authentic taste. Perfect for making naan bread to accompany an Indian feast.

WOK

A coal powered wok. Used for specific Asian menus featuring stir fry dishes like Pad Thai or Chinese egg noodles.

ROTISSERIE

A full size rotisserie capable of cooking a whole lamb, goat or tender suckling pig. Delivers the perfect rotisserie chicken.

CHURRASCO

Traditional Brazilian rotisserie barbeque grill. A variety of meats are cooked on rotating skewers, including the prized ‘Picanha’, a juicy and tender beef rump cap.

HEAD CHEF

Colin Van Haeften

CAREER

Trained under Australian celebrity chef Adrian Torbin, Chef Colin Van Haeften comes to Flying Fox with an illustrious resume that includes exclusive London restaurants and some of the most iconic superyachts in the global fleet. Colin is an extremely versatile chef, achieving excellence in a range of cuisines including French, Thai, Italian, Indian, Japanese, Mediterranean and Modern Australian. He has a passion for patisserie drawn from his time at culinary school in France, and guests will be treated with an exquisite range of pastries and sweet treats throughout the days of their charter.

HEAD CHEF

Philip Kelly

CAREER

Completing his training in the UK under the world-renowned chef John Tovey, Phillip Kelly broadened his repertoire during his time working as chef for the Orient Express. This background has created a chef who is highly versed in multiple cuisines and techniques. Phillip is particularly drawn to the flavours and finesse of Japanese cuisine, but is eminently skilled at a wide range of cuisines including Italian, French, Mediterranean, Modern English, Indian and Chinese. As at home behind the coal-fired wok as he is delivering French gastronomy, Phillip loves to stretch his cooking skills to delight guests.

OUR MASTERS OF THE CULINARY ARTS

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