Sydney, brace yourself. Just when you thought the Harbour had shown off every possible angle of its glittering charm, along sails Solaré, a 150-foot, classic-lined superyacht reinvented as something Sydney has frankly never seen before: a restaurant, cocktail bar, and Mediterranean beach club rolled into one luxurious vessel.
Launching officially on 30 October 2025, Solaré isn’t content with being just another floating attraction. This is an audacious statement in hospitality, pitched somewhere between Amalfi chic and Sydney swagger. And, judging by the meticulous detail and culinary pedigree behind it, it will be the hottest ticket on the water this summer.
A New Chapter for Sydney’s Harbour
Sydney Harbour has long been a playground for millionaires’ toys, sleek catamarans, and towering cruise ships. Yet, the arrival of Solaré represents something more sophisticated and, dare we say it, civilised.
Gone are the days when “eating on the water” meant limp seafood platters on overstuffed tourist ferries. Instead, imagine yourself stepping onto teak decks polished to a golden sheen, greeted not by a harried deckhand but by a maître d’ whose uniform has been tailored to recall Venice’s golden age of coastal bars. The pace instantly slows; time seems to stretch. This is leisure, Mediterranean-style.
“Solaré is about reimagining what’s possible on Sydney Harbour,” says Founder Scott Robertson, who has steered the project from concept to completion with a zeal usually reserved for classic car restorers. “We wanted to create something that brings together long European lunches, cocktails in the sunshine, and the simple pleasure of slowing down as you drift between decks.”
And slow down, you will.
Three Levels, Three Worlds
Solaré is cleverly structured across three distinct decks designed for a different mood.
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The Dining Room (Main Deck): Chef Pablo Tordesillas (of Totti’s Bondi and the two-hatted Ortiga in Brisbane fame) curates long-table feasts where seafood reigns supreme. Think caviar with house-made crisps, Wagyu carpaccio sharpened with Caesar dressing, and reginette tangled with Moreton Bay bug in a buttery, chilli-laced embrace.
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The Terrace Deck (Middle Level): A more social, vibrant space where spritzes, share plates, and lively conversation collide. Perfect for late afternoons that accidentally drift into moonlit evenings.
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The Sun Deck (Top Level): Arguably the crown jewel. Custom daybeds, an open-air bar, and panoramic Harbour views combine to create Sydney’s answer to Saint-Tropez. One can almost hear the clink of a Negroni being poured beside a pool in Positano.
The Culinary Heart
If Solaré’s decks are the stage, the kitchen is the orchestra pit and what an ensemble it is.
Executive Chef Pablo Tordesillas, whose resumé reads like a culinary honour roll, is at the helm. He’s joined by Head Chef Nick Mathieson, who cut his teeth under Matt Moran and sharpened his skills at fine dining landmarks, including Bistecca and Emirates One&Only Wolgan Valley.
Together, they’ve designed a coastal Italian menu in philosophy but proudly Australian in produce. Local seafood, seasonal vegetables, and world-class beef are refracted through a Mediterranean lens.
Highlights include:
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Caviar service with oscietra, cultured cream, and house-made crisps.
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Raw tuna lifted with fennel pollen and bergamot oil.
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Market fish paired with clams, saffron butter, fregola, and spring greens.
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And, for those feeling decadent, the Bistecca alla Fiorentina is designed to be shared.
The Terrace and Sun Deck menus lean lighter, with playful bites like a spanner crab tartlet with salmon roe or a Moreton Bay bug sandwich. These are the sort of foods that pair perfectly with sunshine and a glass of something cold.
Desserts are not an afterthought, naturally. A lemon and mascarpone sorbetto served inside a carved-out lemon is playful and palate-cleansing. At the same time, a Fior di Latte ice cream crowned with caviar reminds you that indulgence is Solaré’s unofficial motto.
Drinks Worth Setting Sail For
No luxury dining venture is complete without a killer drinks list, and here Ed Loveday, one of Sydney’s most respected cocktail authorities, takes the helm.
Expect crisp Mediterranean whites, blushing rosés, and a cocktail list that dances between European aperitivo classics and poolside party staples. Spritzes, martinis, margaritas, and daiquiris all get the Solaré treatment.
Dining Room patrons will also encounter the Martini Trolley, a roving temple to gin and vermouth, serving tableside martinis tailored to personal taste. Bond would approve.
Art, Design, and Atmosphere
Solaré doesn’t just feed you; it immerses you. Interiors by Alex Zabotto-Bentley of AZB Creative embrace burnt oranges, sunflower yellows, and polished teak. The look is equal parts Riviera glamour and 1970s nostalgia.
“Every detail is designed to evoke a glamorous, sun-soaked escape,” says Zabotto-Bentley. “From Italian fabrics and textural finishes to uniforms that spark the imagination, recalling the effortless style of coastal bars in Venice.”
Art adds yet another layer of character. Bold resin installations by Daimon Downey, a large-scale stairwell sculpture by Jeremy Kay, and vibrant paintings by Tiarna Herczeg transform Solaré from yacht to gallery.
The Team Behind the Magic
Hospitality, of course, is about people. Mikey Hamilton, previously of Bistecca and The Gidley, oversees operations as Venue Manager. His reputation for people-first leadership ensures smooth service without being stuffy.
This emphasis on hospitality culture reflects Robertson’s vision: that Solaré is not just a place to eat or drink, but an experience of being looked after, where every guest feels part of the family.
Why Solaré Matters
Sydney has no shortage of restaurants, nor is the Harbour lacking in boats. Yet, Solaré’s genius is in fusing these worlds.
By blending dining, cocktails, art, and design on a moving stage, Robertson has created a venue that is world-first in ambition. It positions Sydney firmly alongside global luxury destinations, from Monaco to Miami.
Solaré also signals a shift towards experiential luxury for the city’s tourism and hospitality industries, where dining is not just about what’s on the plate, but where you are, how you feel, and the stories you’ll tell afterwards.
The Logistics
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Launch date: Thursday, 30 October 2025
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Operating days: Thursday to Sunday
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Cruises: Two daily
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Dining Room reservations: $185 pp
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VIP Terrace tables / Sun Deck daybeds: Available for booking
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Cruise Pass: $50 pp (access to Terrace Deck, Dining Room, Bar, and Harbour Platform)
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Bookings: solaresuperyacht.com.au
Final Word
Sydney loves a spectacle, and Solaré is set to be precisely that glamorous, sun-soaked, martini-sipping spectacle.
Will it live up to the Mediterranean fantasy it so boldly promises? Judging by the calibre of talent, the obsessive attention to detail, and the sheer audacity of putting a beach club on a yacht, the odds are very much in its favour.
Robertson and his team are betting that Sydneysiders and international visitors alike are ready for a new way to experience the Harbour: slow, indulgent, and with just the right amount of Italian swagger.
And if you’ve ever dreamed of drifting across the water while a waiter hands you caviar and pours your martini tableside, dreams are about to come true.
By Sandra Jones
