yachties seafood mixed grill

• Australia /
• Hobart, Tasmania /

Drunken Admiral

Come here for a drink after a long walk around Constitution Dock . Invite your colleagues with you to enjoy tasty red curry , fish chowder and mixed seafood . Most guests recommend trying good chocolate fudge , caramel ice cream and cream caramel . It's a must while visiting this restaurant to taste delicious desert wine , draft beer or scotch . Get your meal started with great chocolate frappe , ice tea or tonic .

Come to Drunken Admiral Restaurant to celebrate an anniversary, wedding or a birthday party. This place is recommended for the appealing staff. The fast service is something these restaurateurs care about. Also, visitors recommend this spot because of democratic prices. The terrific decor and cool atmosphere let clients feel relaxed here. In the Frommer's expert opinion, this restaurant deserves 1 star and is recommended for visiting.

Best in the city This award is based on the analysis of multiple factors, including reviews, ratings, and user engagement trends on Restaurant Guru.

Restaurant menu, frequently mentioned in reviews, ratings of drunken admiral, visitors' opinions on drunken admiral.

Similar restaurants nearby

Tasty dishes in hobart.

Restaurant features in Hobart

3 Best Seafood Restaurants in Hobart

Expert recommended top 3 seafood restaurants in hobart, tasmania. all of our seafood restaurants actually undergo a rigorous 50-point inspection , which includes everything from checking reviews, ratings, reputation, history, complaints, satisfaction, trust and price to the general excellence. you deserve only the best, drunken admiral, mures upper deck, blue eye seafood restaurant.

Here’s The Deal: The family-owned Drunken Admiral seafood restaurant has been a fixture on Hobart's Old Wharf since 1979, creating a truly unique and vibrant maritime atmosphere. With an innovative A La Carte menu, they provide a wide range of choices using only the freshest produce, specializing in seafood to cater to all diners' preferences. From the yachties seafood mixed grill to the Chilled Aussie tiger prawns and octopus, their menu boasts a variety of delectable seafood dishes. The Drunken Admiral takes pride in its extensive drinks list, emphasizing premium Tasmanian wines, beers, and spirits. Additionally, they offer an exciting cocktail selection, with a bar team always ready to accommodate any requests. While beverages are available on a consumption basis, they can also provide a drinks package based on a pre-determined budget. UNIQUE FACTS: • Freshest Tasmanian Seafood • Vouchers • Reservations Options • Dine In.

• Online Order
• inf***@d***m.au
• drunkenadmiral.net/menu
• 03 6234 1903

Working Hours:

Tbr® inspection report:, top 3 drunken admiral reviews.

I would highly recommend this place for anyone who loves seafood. We ordered 4 dishes. I really like the scallop and prawn wok. It taste so yum. The atmosphere was amazing, feel like in the ship of pirates . Worth it to try. Definitely we will comeback whenever we visit Hobart.

Drunken Admiral was where we enjoyed some of the nicest seafood chowder in Tasmania. It was our first night in Hobart and was exactly what you need when looking for a friendly and inviting restaurant after a day of exploring.

What a lovely place, I really enjoyed our evening. A group of 8, all with different requests and everyone thoroughly enjoyed their meals.

Help others: Click Here to send review or send us your review to [email protected] . Negative and positive review will be used for rating. Make a difference. The ratings displayed on our website are derived from our own proprietary tool, incorporating a comprehensive 50-point inspection check that evaluates specific aspects of each business. These ratings are independent and not influenced only by reviews found on any other online platforms or feedback received directly from customers.

Here’s The Deal: Situated in Hobart, Mures Upper Deck is a well-established restaurant occupying the top floor of a dockside fish shop. Renowned for its locally sourced seafood and Tasmanian wine, this award-winning A la Carte restaurant stands as the flagship of a company founded by George Mure & Jill over four decades ago. Boasting international acclaim for Tasmania's top-tier seafood, Upper Deck provides the ultimate seafood dining experience in Hobart. What sets them apart is their involvement in the entire process—from catching their fish to sourcing and preparing all seafood, allowing patrons to relish their meals with breathtaking views of Victoria Dock. The restaurant proudly serves Tasmanian signature dishes, maintaining its status as a family-owned business where a passion for the sea and Tasmania permeates from deckhands to the executive chef. Committed to sustainable practices in Australian seafood, Mures Upper Deck caters to various occasions, offering private cocktail parties, sit-down dinners, and corporate lunches. Their menu includes lunch, dinner, and a kids' menu, ensuring a diverse culinary experience for all guests. UNIQUE FACTS: • A La Carte Dining • Featuring High-quality Seafood • Extensive Wine List# • Takeaway • Dine In.

• Reservations
• upp***@m***m.au
• mures.com.au/upper-deck
• 03 6231 1999
• 03 6231 2121

TOP 3 MURES UPPER DECK REVIEWS

Exquisite dining. On first entry, the atmosphere exudes a fine dining experience. Strongly recommend the Seafood Laksa, amazing flavour with a little spice. The Kingfisher entree was also delicious. Thank you staff and management for a terrific dining experience.

I had the Steak and Lobster with broccolini and beans was sensational! One of the best meals I have ever eaten. Steak was melt in your mouth wonderful, Veges were seasoned beautifully. Desert was also wonderful.

Wonderful food, presented beautifully and very tasty.The staff member who gave my children colouring-in sheets was awesome. Good job.

Here’s The Deal: Blue Eye Seafood Restaurant stands as a premier seafood dining establishment along Hobart's waterfront, offering a delectable selection of freshly sourced local seafood. Renowned for its expertise in both hot and cold seafood platters, perfect for communal enjoyment, the restaurant also features a diverse array of new and local fish options. The takeaway menu caters to various dietary preferences, including gluten-free, dairy-free, and non-seafood choices. Blue Eye Seafood Restaurant takes pride in providing gluten-free crumbed fish, pasta, bread, and an abundance of grilled fish selections. Indulge your palate with enticing desserts such as sticky date pudding, King Island brie, and lemon crème brûlée. Convenient parking is available outside, and the restaurant offers options for reservations and takeaways. For those seeking an exquisite oyster experience, Blue Eye sources freshly shucked oysters from the Tasmanian Oyster Co., presenting them in their natural state with a hint of lemon or adorned with tantalizing toppings like tomato and chili salsa, or shallot and red wine vinaigrette. UNIQUE FACTS: • Gift Vouchers • Online Orders • Catering Services.

• blueeye.net.au/menus
• 03 6223 5297

TOP 3 BLUE EYE SEAFOOD RESTAURANT REVIEWS

The staff at this establishment are exceptionally friendly and attentive, consistently going the extra mile to ensure you feel genuinely welcomed and well-cared for. While the seafood was satisfactory, the oysters, in particular, were truly exceptional.

Absolutely great seafood restaurant. We stumbled in more by accident and were happy to find a place outside to place our dog and the two of us for a nice lunch. The oysters were absolutely stunning (best in our one month in Tasmania), so was the sashimi and the fish for mains. Super fresh. Add a cold glass of rose and a great service and it made our day.

Amazing food and great service. Felt like an absolute star here. Staff are super friendly and the food is to die for. Would 10000% recommend to those looking for amazing quality seafood and service! We will be back.

Write a Review

Your review has been sent successfully. Thank You!

Error occurred

Please try later or you can also send your review to [email protected]

Contact Business

Your message has been successfully sent to the business owner. Thank You!

Please try later. If the problem persists, contact our support team at [email protected]

Find anything you save across the site in your account

Mixed Seafood Grill with Paprika-Lemon Dressing

Recipe information

Makes 6 Servings

Ingredients

Preparation.

Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.

How would you rate Mixed Seafood Grill with Paprika-Lemon Dressing?

Leave a Review

To revisit this recipe, visit My Account, then View saved recipes .

Shellfish Mixed Grill

You can infuse your shellfish with smoky flavor (and keep the smells out of the house) by throwing it on the grill.

The lobster, shrimp and clams here are meant to be cooked at the same time and served with three sauces for mixing and matching. If you make the sauces in advance, the mixed grill comes together in less than a half hour.

For a simpler dinner, you can absolutely make one type of seafood and one of the sauces; just make sure to increase the quantities as needed.

Recipe information

Makes 4 servings

Ingredients

Preparation.

Light a grill or preheat a grill pan. Arrange your grill so about half is set to high heat and half is set to moderate. Soak 6 to 8 bamboo skewers for about 15 minutes.

Twist off the lobster claws and use the base of a knife handle or a mallet to crack them. Arrange the lobster on a baking sheet and brush the cut sides of the bodies with some of the melted butter; season lightly with salt and pepper.

Thread 3 to 4 shrimp on each of the skewers, brush with olive oil, season with salt and pepper and add them to the baking sheet.

Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes. Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat just starts to brown, about 3 minutes. Flip the lobster and transfer it to the cooler part of the grill with the claws. Generously brush the bodies with more butter and close the lid. Grill until cooked through, about 5 minutes longer. Transfer the bodies and claws to a platter.

Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes. As each opens, transfer it to a bowl, trying to keep as much as the juice as possible.

Grill the shrimp over high heat until light brown grill marks form, 2 to 3 minutes. Flip and grill for 2 to 3 minutes longer, until cooked through. Transfer to the platter with the lobster and serve all of the seafood with the sauces.

If you can only buy live lobsters, boil them for 2 minutes, transfer them to an ice bath and then split the lobsters using kitchen scissors.

How would you rate Shellfish Mixed Grill?

Leave a Review

See Related Recipes and Cooking Tips

37 Lobster Recipes from Bisque to Salads and Lobster Rolls

Mixed Grilled Seafood

This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily

Ingredients

• 6 medium head-on shrimp
• 4 medium whole squid, separated into bodies and tentacles
• 3 medium red mullet, cleaned
• 3 tbsp. olive oil
• Dried oregano, to taste
• Kosher salt and freshly ground black pepper, to taste
• 2 lemons, quartered

Instructions

Keep reading.

Tteokbokki with Chili Crisp and Honey

Cheesy Korean Corn Dogs

Colombian Stewed Chicken with Achiote and Yam

Creole Coconut Chicken

Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast

Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro

Ginger Matcha Ice Cream Sandwiches

Bastani Sonnati Ice Cream Sandwiches

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Creole Seafood Mixed Grill

Ingredients.

• 1 lb. sheepshead fillets
• 1 lb. shrimp
• 1/2 lb. jumbo lump crabmeat
• 1 Tbsp. hickory sea salt
• Black pepper
• 1 Tbsp. vegetable oil
• 2 Tbsp. bacon fat
• 1 oz. celery
• 2 c. corn (use a variety if available)
• 1 c. small-diced tomato
• 2 tsp. fresh thyme
• white pepper
• 4 oz. champagne or white wine
• 1 oz. basil oil
• 1/2 c. mixed herbs or herb sprouts (optional)
• Step  2 Next place 1/4 of the corn into a blender and puree for 20 seconds. Add the pureed corn back to the pan and continue to cook for 3-4 minutes or until corn is cooked through, and at sauce consistency. Finish with fresh tomatoes and thyme and season with salt and pepper to taste. Set aside and reserve.
• Step  3 To cook the seafood, place the crabmeat and champagne in a small saucepot and place on the hottest part of the grill. Heat the crabmeat for 3-5 minutes before placing the sheepshead and shrimp on the grill around the pot. Cook the fish and shrimp for approximately 3 minutes per side, until cooked. Make sure the crabmeat comes to a simmer also and swirl to make sure it's hot all the way through.
• Step  4 To finish: Spoon the corn into the middle of 4 hot entrée plates. Place the sheepshead down next and add 2-3 shrimp to the top of that. Spoon the warm crabmeat over the shrimp and into the corn sauce. Drizzle remaining corn sauce around the plate and garnish with basil oil and fresh herbs.

Recipe Headquarters

101 Best Easy Desserts

Smashed Potatoes

Beef Wellington

Chicken Fried Rice

Slow-Cooker Turkey Chili

BBQ Chicken Twice-Baked Potatoes

97 Simple Slow-Cooker & Crockpot Recipes

95 Easy Healthy Dinner Recipes

Apple Cheddar Bundles

Microwaving Bacon

Shirley Temple Float

• Search the site Please fill out this field.
• Saved Recipes & Collections
• Add a Recipe
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes
• BBQ & Grilling

16 Favorite Seafood Recipes To Toss On the Grill

Cooking seafood on the grill may seem intimidating but it doesn't have to be. Seafood comes in many varieties, it cooks in a flash, and the flavors you get from grilling are so outstanding, you'll want to utilize your grill for seafood all season long. From fiery fish tacos to grilled lobster tail, these highly rated recipes will up your seafood grilling game for good.

Amazing Spicy Grilled Shrimp

Shrimp skewers are a simple way to make great seafood on the grill. Make sure to soak the wooden skewers in water before using. The marinade on this one — a mix of hot sauce, ketchup, chili sauce, minced garlic, olive oil, and lemon juice, is full of flavor and heat. Marinate for two hours in the fridge before cooking two minutes each side on the grill.

Super Summer Grilled Bluefish

If you have bluefish on hand (or want to try something new) this recipe is light and bright. Bluefish is known to be a strong flavored fish but it's perfectly complimented by this citrus forward marinade — made with orange, lime and lemon juice plus a citrusy seafood rub. Four minutes on each side and you'll have a perfectly flaky fish to enjoy.

Fiery Fish Tacos with Crunchy Corn Salsa

Fire up the grill for taco night! These tilapia fillets are brushed with a little cayenne and black pepper for some kick before being grilled to perfection. The corn salsa — with red pepper, jicama and red onion — is the perfect fresh complement to the spicy fish. Serve up with tortillas and all the fixings, and you'll have the perfect summer tacos.

Honey Grilled Shrimp

These honey butter shrimp skewers are delicious on their own and even better when you alternate the shrimp with vegetables — try onions, peppers or mushrooms or all three. Many reviewers cut back on the amount of Worcestershire sauce to balance out the flavor.

Grilled Halibut with Cilantro Garlic Butter

Halibut steaks are sprinkled with fresh lime juice to amp up the flavor, then quickly grilled until crusty on the outside and easily flaked with a fork. Top with a homemade cilantro and garlic butter for the breakout hit of the season.

Grilled Salmon Kyoto

You may not naturally think to mix orange juice concentrate, soy sauce, tomato sauce, lemon juice, mustard, and more in a marinade, but in this Asian inspired grilled salmon, the flavors really work. Many reviewers subbed in orange juice for the concentrate and it still worked great. If you like things spicy, try reviewer Cheryl's trick and substitute chili sauce for the tomato sauce.

Whole Grilled Trout

Grilling a whole fish can feel intimidating but the result is a tender fish on the inside with a crispy skin. This whole grilled trout makes it easy. Stuff the cavities with lemon and onion, plus garlic, rosemary, and thyme. Worried about the herbs falling out? JohnA tied his fish with butcher string to keep everything inside as he flipped the fish. If you fish, this is a great recipe for a fresh catch.

Grilled Rock Lobster Tails

If you want to get a little fancy with your grilling, try these grilled lobster tails, perfect on their own or as a part of a surf and turf meal. Reviewer CDNSassyChik says, "The lobster was tender tasty and so easy to make." A quick lemon and garlic marinade is all it needs, just make sure to watch it closely on the grill to not overcook.

Char-grilled Oysters

"Simply delicious! A very unique combination of flavors for this oven char-grilled oyster recipe. It's so good, I get rave reviews every time I make them. People can't get enough of them. Great as an appetizer or the main course. Serving them on a bed of rock salt makes for a nice presentation." —Rfalgout

Citrus Swordfish With Citrus Salsa

This hearty swordfish steak is marinated in orange and pineapple juice, olive oil, and cayenne pepper, and finished with a salsa of oranges, mango, pineapple, and minced jalapeno. Reviewer Rebecca raves about the salsa and says she plans to use it on several other types of grilled fish this summer.

Cedar Planked Salmon

Cooking salmon on cedar planks is a great way to get such a delicious tasting salmon with little effort. Just make sure to soak the planks for at least an hour in warm water before using. Reviewer Lisa R. says, "It was so amazing, moist, and flavorful, and makes a lovely presentation." It seemed to even change the mind of some people who don't like salmon.

Ocean Packets

Think of this as a grilled version of a seafood boil, with foil packets filled with a variety of seafood plus corn and cherry tomatoes. Use whatever seafood you like — scallops, shrimp, clams, mussels — just adjust cook time accordingly. Cookin'mama says, "This would be an excellent meal for company because it can all be made ahead of time and then just thrown on the grill."

Grilled King Crab Legs

It takes only minutes to prep packets of crab legs sealed up with lemon, butter, parsley, and garlic tucked in to flavor the crab as it cooks on the grill. This is a great recipe to fancy up a camping menu or for a cookout at the beach

Grilled Cod with Spinach and Tomatoes

Foil packets filled with the fish, vegetables, balsamic vinegar, olive oil, and mozzarella cheese make this a super simple way to grill fish. Feel free to mix up the vegetables — some reviewers added zucchini or squash, or subbed in feta cheese instead of mozzarella for more flavor.

Margarita Grilled Shrimp

Margaritas aren't just for drinking. This tequila-based marinade with lime juice, garlic, cilantro, cayenne pepper, olive oil, and salt, makes for some stellar shrimp. Smileygal75 says, "This tastes like something you would order at a nice restaurant." You can adjust the spice based on your preference.

Grilled Scallops

If you love scallops, this recipe is a must. Make sure to either skewer the scallops or use a wire grill basket. Reviewer FOCUSED ON FOOD liked it served with a loaf of French bread to sop up juices. In 25 minutes from prep to cook you'll have fresh grilled scallops.

Dive Into More Grilled Seafood Recipes

• How to Grill Seafood for the Very Best Results
• 18 Top-Rated Grilled Shrimp Recipes
• Find More BBQ & Grilled Seafood Recipes

You’ll Also Love

• Search Please fill out this field.
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes

Ingredients

Seafood mixed grill with red-pepper sauce.

There's no law that says a mixed grill has to be based on meat. Shrimp, scallops, and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad, and wine and you have a party. Plus: More Grilling Recipes and Tips

1 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup)

1 clove garlic

1/2 teaspoon wine vinegar

2 tablespoons chopped fresh parsley

1/2 teaspoon sugar

4 tablespoons cooking oil

3/4 teaspoon salt

Fresh-ground black pepper

1/2 pound medium shrimp, shelled

1/2 pound sea scallops

1 pound center-cut salmon fillet, cut into 4 pieces

In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.

Light the grill or heat the broiler. Thread the shrimp on four skewers and the scallops on four skewers. Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.

Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center). Serve with the red-pepper sauce.

Fish Alternatives Feel free to use only one or two types of the fish and shellfish listed. Other grilled fish that would be nice with the red-pepper sauce include halibut, swordfish, tuna, or mahimahi.

Suggested Pairing

A full-bodied, expansive wine such as a California Chardonnay is ideal with the meaty, flavorful shrimp, scallops, and salmon. For the roasted red peppers and garlic, it's best to choose one that's not oaky.

Related Articles

The 50 best cheap eats in Greater Hobart

Navigate forward to interact with the calendar and select a date. Press the question mark key to get the keyboard shortcuts for changing dates.

Navigate backward to interact with the calendar and select a date. Press the question mark key to get the keyboard shortcuts for changing dates.

3 Drunken Admiral

4 mures lower deck, 5 frank restaurant, 6 peacock and jones, 7 born in brunswick, 8 salamanca market, 9 jackman & mcross, 10 urban greek, 11 machine laundry cafe, 12 flippers cooked seafood, 13 bar wa izakaya, 14 farm gate market, 15 sawak cafe, 16 pigeon hole, 17 room for a pony, 19 pancho villa, 20 preachers, 21 dier makr, 22 sweet envy, 23 institut polaire, 24 street eats @ franko, 25 macq 01 hotel, 27 nando's north hobart, 28 mako seafood, 29 sush track, 30 dumpling world, 31 local pizza, 32 cyclo vietnamese restaurant, 34 kebab rehab, 35 liv-eat healthy eating liverpool street, 36 mako fresh fish, 37 ja & jon banh mi, 38 sandy bay beach wood fired pizza, 39 zambrero hobart, 40 liv-eat healthy eating sandy bay, 41 metro pizza, 42 liv-eat healthy eating kingston, 43 milano's pizza, 44 white box noodles, 45 dino pizza claremont, 46 liv-eat healthy eating eastlands, 47 ciao ragazzi, 48 atlantis take away, 49 city takeaway & cafe, 50 bread line, explore nearby places.

• Greater Hobart
• Mount William National Park
• Mount Field National Park
• Montagu Bay
• Lindisfarne
• Opossum Bay
• Kingborough
• Mountain River
• Bridgewater
• Dennes Point

All related maps of Greater Hobart

• Map of Greater Hobart
• Map of Hobart
• Map of Mount William National Park
• Map of Mount Field National Park
• Map of Freycinet
• Map of Clarence
• Map of Sandy Bay
• Map of Moonah
• Map of Montagu Bay
• Map of Glenorchy
• Map of Bellerive
• Map of Lindisfarne
• Map of Fern Tree
• Map of Risdon
• Map of Berriedale
• Map of Howrah
• Map of Kingston
• Map of Claremont
• Map of Cambridge
• Map of Molesworth
• Map of Lauderdale
• Map of Opossum Bay
• Map of Kingborough
• Map of Mountain River
• Map of Margate
• Map of Bridgewater
• Map of Richmond
• Map of Grove
• Map of Brighton
• Map of Snug
• Map of Dennes Point

Greater Hobart throughout the year

• Greater Hobart in January
• Greater Hobart in February
• Greater Hobart in March
• Greater Hobart in April
• Greater Hobart in May
• Greater Hobart in June
• Greater Hobart in July
• Greater Hobart in August
• Greater Hobart in September
• Greater Hobart in October
• Greater Hobart in November
• Greater Hobart in December

Best cheap food in nearby cities

• The best cheap eats in Melbourne
• The best cheap eats in Hobart
• The best cheap eats in Launceston

Best attractions in nearby cities

• Top things to do and attractions in Melbourne
• Top things to do and attractions in Hobart
• Top things to do and attractions in Port Arthur
• Top things to do and attractions in Devonport
• Top things to do and attractions in Freycinet
• Top things to do and attractions in Strahan
• Top things to do and attractions in Coles Bay
• Top things to do and attractions in Bicheno
• Top things to do and attractions in St Helens
• Top things to do and attractions in Eaglehawk Neck
• Top things to do and attractions in Queenstown
• Top things to do and attractions in Break O'Day

Best restaurants in nearby cities

• Where to eat: the best restaurants in Melbourne
• Where to eat: the best restaurants in Hobart
• Where to eat: the best restaurants in Clarence
• Where to eat: the best restaurants in Devonport
• Where to eat: the best restaurants in Glenorchy
• Where to eat: the best restaurants in New Norfolk
• Where to eat: the best restaurants in Strahan
• Where to eat: the best restaurants in Coles Bay
• Where to eat: the best restaurants in St Helens
• Where to eat: the best restaurants in Huonville

• Itinerary + map in one view
• Live collaboration
• Auto-import hotels and reservations
• Optimize your route
• Offline access on mobile
• See time and distance between all your places

• Career Advice
• Salary Guide
• Dockwalk Presents
• Digital Dockwalk

10 Must-Visit Crew Bars Around the World

Finally have some time to yourself and plan to spend it bar-hopping ashore? If you’re looking to find yourself amongst fellow yachties in your downtime, head to these bars beloved by superyacht crew in the world’s most popular yachting hotspots, from Antibes and Mallorca to Fort Lauderdale and the Caribbean islands.

Tap 42, Fort Lauderdale

Perfectly situated right next to Fort Lauderdale’s yachting district, it's a short trip from the marinas and crew accommodations to this budget-friendly Floridian gastropub. Tap 42 is known for its special deal days such as free drinks for ladies’ night every Wednesday and bottomless brunch on Sundays. The menu features typical American fare such as beefy burgers, moreish mac and cheese, barbecue ribs, and southern-fried chicken, plus fresh-caught seafood like grilled mahi mahi, jumbo shrimp, and ahi tuna tartare. The drinks list is populated by carefully curated, locally brewed beers and whiskeys.

Chat ‘N’ Chill, Stocking Island

Capt. Jeff Callahan of 31.55-meter Burger yacht Northland recommends this barefoot beach bar in the superyacht hub of the Exumas. He says the Chat ’N’ Chill is always “absolutely loaded with crew.” This buzzing hangout is famous for its Sunday Hog Roast and the menu is garnished with Bahamian beers and local dishes, including conch salad and burgers with a side of rice and peas. There’s plenty more to do than eat a meal there — visiting crew can swim with stingrays, mingle over a game of volleyball, attend barbecue parties, or even upskill with an on-site mixology course.

Willy T’s, Norman Island

Floating in Bight Bay just off the coast of Norman Island, this Caribbean beach bar is a legendary yachting institution in the British Virgin Islands (BVIs). Only accessible by yacht or tender, The William Thornton — affectionately known as Willy T’s — is a rowdy pirate ship party boat, where guests drink shots off waterskis and jump into the water from the top decks. Specialities on the menu include traditional chicken roti as well as locally sourced conch fritters and mahi mahi sandwiches, while drinks are mixed with the bar’s own brand of rum. Willy T's first opened in the 1980s and rose from the ashes in 2019 after being wiped out by Hurricane Irma two years previously.

Hogan’s Bar, Mallorca

When Hogan’s burger bar opened in Palma’s Santa Catalina district in 1996, it was the first authentic Irish pub in Mallorca. It became an instant hit, and with live music events and sports showings, the bar is now a favorite among crew cruising the Balearics during the Mediterranean season. Ideally located, the bar offers direct views of the marina and sees a regular stream of yachties visit for a pint of Guinness and a hearty meal. The menu specialises in burgers, chicken wings, and nachos, with everything on the menu made from scratch.

Sheer Rocks, St. John ’ s

One of two restaurants at Coco Bay Resort in western Antigua, crew come to Sheer Rocks for sundowner drinks or days off. All reservations receive a free drink on arrival and the menu is extensive, featuring tapas dishes like fried croquettes, pata negra platters, and truffled mac and cheese as well as local conch or clams. All seafood is carefully sourced, with only line-caught fish and hand-dived lobster on the menu. Other specialities include the homemade banana baked Alaska drizzled with local honey and a selection of aged rums and cigars will finish off the night. Alongside taking in stunning views out to sea, guests can also enjoy two infinity plunge pools and relax on linen-draped daybeds.

Absinthe Bar, Antibes

Located deep in the underbelly of Antibes’s old town, this speciality bar can be found in an underground cave just a 10-minute walk from the superyacht hub of Port Vauban. Decorated with retro posters, an original 1860s zinc bar, and absinthe memorabilia, Absinthe Bar has a unique atmosphere and offers something slightly different for yachties who have already sampled the other crew hotspots of Antibes. The forgotten drink favored by the bohemian set of the 19th century is revived at this dive bar and served in the traditional way, with a flaming sugar cube on top.

Abracadabra, Nelson ’ s Dockyard

Affectionately referred to as “ Abras ,” this Antigua institution has recently reopened its doors after an extensive two-year renovation. Swaying palm trees, live music, and the sound of waves lapping the shores of Nelson’s Dockyard set the scene for memorable nights at this restaurant and nightclub. The menu features Italian cuisine, with dishes like eggplant parmigiana, deep-fried calamari, and Neapolitan meatballs complemented by an extensive variety of cocktails. The bar itself describes the clientele as a mix of “yachties, local residents, and celebrities.”

Soggy Dollar, Jost Van Dyke

An iconic watering hole for yachties cruising the Caribbean, Soggy Dollar is so named because guests can only access the bar by swimming to the shores of White Bay on Jost Van Dyke island. A collection of superyacht guests, bareboaters, and crew flock to the lively BVIs bar to sample its signature drink, “The Painkiller,” invented here in the 1970s and concocted from a mixture of dark rum, coconut cream, pineapple, orange juices, and freshly grated Grenadian nutmeg. Partner your drink with comfort food and local seafood, such as lobster rolls or fresh mahi mahi.

Boatyard, Fort Lauderdale

The aptly named Boatyard has all the right elements to attract yachtie types; a prime waterside location near Fort Lauderdale’s marina district, nautical interior styling with a laid-back atmosphere, and a menu that focuses on fresh seafood from the local waters. Diners can dig into offerings from the raw bar, including oysters, ceviche, and shrimp, or go big with a plate of lobster and tuna tacos or grilled mahi mahi and swordfish from the wood-fired grill — plus the wine list is extensive if you’re just dropping by for a drink and there's vegan options as well. The Boatyard describes itself as an establishment “that embraces the pulse of the city’s yachting culture,” and there’s even a 120-foot (36.5 meter) dockage option for those who want to drop anchor right at the doorstep.

Saba Rock, Virgin Gorda

Self-described as a “haven for yachties, divers, and kiteboarders for more than 50 years,” this small island in the BVI’s North Sound holds a charming, rustic resort with a large mooring field for visiting yachts to drop anchor right out front. Founded in the 1960s by a pro diver, Saba Rock still offers courses from diving to windsurfing that crew can enjoy on their day off — if they haven’t already booked a session at the spa to relax after a long shift. The open-air restaurant and bar is familiar with welcoming crew to its shores and has a menu featuring a fusion of Caribbean and international dishes, including conch salad, mahi mahi ceviche, blackened grouper burgers, or grilled lobster.

More from Dockwalk

Most popular on dockwalk.

There are 6 restaurants

Dietary restrictions.

• Restaurants in Australia

Best French Toast in Hobart

Adam james colgrave, carol arbuthnot, sophie gunn, toni maddox, lucinda bresnehan, cherie slot, jane clarke, toddy miller, margaret brandon, sue-ellen long, croissant addict, felix nelson, foodieperth, miso hungry, melbourne food journey, jaya kirpalani daryanani, divya talreja ramnani, tulika kabra, travelling two, jennifer mclean, yishielcute, juhi- culture and cuisine, world in a bite, adel-phoodie, malcolm leigh, carmen wong, veronica indrawan, fusian palette, deana cannatelli, brunchin' with us, missklicious, yorkstergram, jordan rowland, let's nomnom, foodie on the road, tayla reynolds, livinglovinghobart, cinta marie, tina johnson, diar riyanti, harold jacobs, chocolatdehaut, rejois bairan dilao, larissa hooper, michael wan, lourds fernando, anne wallace, felicity donovan, kylie gibson, pauline osborne, liza holmes, craig clark, graham brewer, wilma brown, patrice huggins, corinne coombs, julia ferguson, sweetpoison, bobby sledteam, claire mcparland, anna haintz, michaelstamos, michelle liu, eatingmusoe, autumnsadieo, maddison higgs, andrew greig, nadine stevens, lynn howard, melbournebites, cherie nixon, alexandra guthrie, alan millett, sandra huby, zac wheeldon, marni kaulima, sofia dal pane, loren whitefield, spice is life, steve levon, poonam chopra, veronika chekmareva, plasterpillow, recovering ice-cream addict, pawel malczewski, marvin ding, guneet singh gulati, rhea.bhagat, cocktails&chocolate, tigertreeeats, kravengerfoodie, tony mithen, xsuzannachin, kristi anderson, angelpansawira, stuck in transit, ritchie fernando wijaya, will eat yum, ellie grave, iain duncan, rebus photo, aaron novecosky, gustav rafi, julie cassie, tania ruscoe, brad thomson, rooftop escape campers, debbie davis-polimeni.

An error has occurred! Please try again in a few minutes

Browse. Discover. Book.

Useful links

• For your Restaurant
• For your Business
• Affliliate Program
• Sluurpy Italia
• Sluurpy United Kingdom
• Sluurpy France
• Sluurpy España
• Sluurpy Brasil
• Sluurpy United States