Dinner on a yacht in San Francisco doesn't require a cruise, a fortune, or anyone getting seasick. Yaachtly's dockside dining puts a private chef and your party — up to twelve guests — aboard a docked 80-foot motor yacht in Alameda for a two-hour, multi-course dinner at $190–$225 per person, all-in. The yacht never leaves the dock; the evening never leaves your memory.
Why the yacht stays docked
It's the insight the whole format is built on: what makes yacht dining special is the setting — the water, the decks, the golden-hour light, the privacy — not the motion. Docked, you keep everything worth keeping and lose the one thing that ruins dinners: seasickness. Guests wander the decks between courses, the table stays steady, and the chef's plating survives the trip from galley to table.
Nine menus, one format
The program runs nine chef-built menus: omakase and a ten-stop sushi progression, five-course Italian, Mediterranean, Creole, and Californian dinners, a Spanish paella party built ceremoniously in the pan, gourmet bites for standing-and-mingling occasions, and brunch for the champagne hours. Every menu is cooked to order aboard, and from six guests the entire menu is customizable with the chef.
What the per-person price covers
Everything on the table: the chef, the full menu, service, and the yacht itself for two hours. Compare it honestly to a private dining room at a good San Francisco restaurant — similar per-head cost, except the room is an 80-foot motor yacht, the view is the marina at dusk, and there's no corkage fee on the bottles you bring.
Bring the wine; the crew does the rest
BYO is the house policy — wine, sake, champagne, cocktails — with zero corkage. The crew chills, pours, and paces service to the courses. Most guests pair their bottles to the cuisine: rioja with paella, sake with omakase, a structured red for the short rib.
Dietary needs are routine, not exceptions
Allergies and restrictions flagged at booking are adapted course by course — vegetarian, gluten-free, shellfish-free are everyday requests. Nobody gets the sad substitute plate; the chef composes real alternates.
The occasions it was made for
Birthdays and anniversaries that deserve better than a reservation. Intimate rehearsal dinners. Client dinners where the setting does half the hosting. Proposals where the deck is the backdrop. Any table of two to twelve where the dinner is the event.
Pick a menu and a date — booking is instant, and the FAQs cover the practical questions.
