Our reservation staff are available between Monday to Friday between 7.30am and 5.30pm Australian Eastern Standard Time.
At Coral Expeditions dining is a celebration of great food and good company enjoyed in extraordinary destinations. People and place are key to enjoyable dining experiences, where food becomes the vehicle for conversation and creating memorable occasions. Our approach to cuisine is about simplicity and generosity, creating dishes bursting with flavour made from fresh ingredients sourced locally and sustainably wherever possible.
Group Executive Chef Barbara Genedics says Coral Expeditions’ cuisine has a distinctly Australian accent influenced by the culinary landscape of regions we visit. “Wonderful friends and unique locations will always enhance the eating experience, allowing the produce to speak for itself.”
From Australia’s Kimberley and Great Barrier Reef regions through to the exotic Spice Islands, New Guinea and islands of the South Pacific, we foster a community of local providores, farmers and growers. Our regional menus champion seasonality, allowing us to adapt our menus and source local produce at its seasonal best.
Start your day with a tempting choice from a fresh continental or a hot breakfast. Onboard our fleet of small expedition ships we offer a sumptuous hot and cold buffet breakfast complemented by daily made-to-order specialties.
Buffet lunches showcase a selection of hot and cold dishes, from salads and cold cuts to soups, fresh local seafood and seasonal tropical fruits.
Evenings are a convivial time to dine with new friends and reflect on an exciting day of discovery over dinner. We welcome you onboard with a Seafood Buffet dinner on the first night. Other evening meals vary between a Bar-B-que, Carvery or a three-course table d’hote dinner menu, when selections are offered as you enjoy table service from our friendly dining room staff.
All our expeditions feature a memorable pre-dinner event ashore where we serve sunset drinks and canapes, often on a beach, and always in a beautiful location with a sunset view. These casual ‘sundowners’ are hosted by the Captain and are the perfect time to kick off your shoes and enjoy a beer, wine or cocktail while mingling with fellow guests in a relaxed atmosphere.
Lunch and dinner are accompanied by a curated beverage list featuring boutique Australian and New Zealand wines and beers.
Each voyage our Captain hosts a Captains Table for invited guests and ship’s Officers will endeavour to host dinner guests on an evening when operational matters allow.
Lunch and dinner are accompanied by a curated beverage list, and each evening sunset drinks are held on the Vista Deck (weather permitting) where guests relax or socialise before being invited into dinner. Each voyage the ships’ Captain hosts a welcome and farewell event with complimentary canapes and beverages.
Across our fleet, we are continually looking for ways to improve our sustainability to reduce waste, partner with more Organic and Fairtrade suppliers, and deliver a food and beverage experience inline with our expedition roots and beliefs. We have successfully implemented measures to remove P.C plastics and reduce packaging waste in our food and beverage supply chain. Coming in February 2020 we will be rolling out a new selection of Eco-Friendly, Fairtrade & Organic beverage products including:
In between shore adventures, our chefs will welcome you back on board with freshly baked treats or delicious canapes to accompany pre-dinner or sunset drinks. When local regulations allow, we make impromptu stops to enjoy sunset drinks and canapés in scenic locations.
Vegetarian, vegans, gluten and dairy-free items are included in all menus. Our chefs will happily cater to other special dietary requirements with advance notice.
All our vessels have galleys located adjacent to dining rooms and we operate a Meet the Chef policy where we welcome guest interaction between chefs and guests. Our flagship vessel Coral Adventurer has an open galley window where guests can see the kitchen team at work.
Our chefs will come to the dining room to meet guests and can be seen manning behind the roast meat carvery or manning the hotplate on Carvery and BBQ Nights.
Chefs replenish stores with local produce whenever possible and like to share insights into local markets and cuisine highlights through Chef Discussion sessions and cooking demonstrations with tastings.