Solaré

Overview

There are harbour views, and there are harbour views. And Solaré, the full-service restaurant, cocktail bar and Mediterranean-style beach club, boasts some serious harbour views — as one might expect, given that it's housed in a 150-foot classic superyacht which sets sail twice daily from King Street Wharf for long lunches, daybed lounging and sunset spritzes.

The experience unfolds across three distinct levels. The Dining Room is a refined, sit-down restaurant built for leisurely progressions; the Terrace Deck lifts the tempo with share plates and cocktails; and the openair Sun Deck nails the beach-club brief with custom daybeds, a panoramic bar and uninterrupted skyline views. Designer Alex Zabotto-Bentley (AZB Creative) leans into 70s-tinged Mediterranean glamour — think sunflower yellows, burnt oranges, teak and green marble.

Jonny Valiant

In the kitchen, Executive Chef Pablo Tordesillas (Totti's Bondi; two-hatted Ortiga in Brisbane) teams up with Head Chef Nick Mathieson (Bistecca, Otto) on a coastal Italian menu with a seafood focus. The Dining Room runs as a set journey — begin with oscietra caviar over house potato crisps and cultured cream, then roll into snacks like a vinegar- and bottarga-dusted potato scallop with chives, plus deep-sea royal red prawns with finger lime and bisque mayo. Bigger moments include reginette with Moreton Bay bug, crustacean butter and chilli, and market fish with clams, saffron butter, fregola and spring veg. Tables can add a one-kilogram bistecca alla fiorentina as a supplement.

Upstairs, the Terrace and Sun Deck are made for graze-and-gather afternoons. Sit back and soak up those views while enjoying Queensland spanner crab tartlets crowned with chervil and salmon roe, a Moreton Bay bug sando with crisp iceberg and cocktail sauce, and spaghettini tossed with spanner crab, tomato, chilli and garlic. Desserts keep the coastal mood: lemon and mascarpone sorbetto is served in a carved lemon, while fior di latte ice cream is finished with an indulgent spoon of Umai Heritage caviar. Venue Manager Mikey Hamilton (Bistecca, The Gidley, Banksii) steers service, bringing big-league polish to the yacht.

Jason Loucas

Drinks are led by Ed Loveday, who builds a harbour-ready list of crisp Mediterranean wines, lively rosés and seasonal cocktails. Expect aperitivo-leaning spritzes, martinis, margaritas, daiquiris and champagne numbers — plus a martini trolley in the Dining Room for bespoke, tableside ice-cold pours. Art threads through the space, too, with commissioned works by Daimon Downey, Jeremy Kay and Tiarna Herczeg adding sculptural colour and texture between decks.

Jonny Valiant

Top images: Jonny Valiant | Jason Loucas