Gourmet food & fresh produce
Premium proteins imported and local, seafood, dairy, charcuterie, bakery and dry stores, plus a first wave of fruit and vegetables chosen for keeping quality at sea.
Crew & Provisioning
The last port where you can load everything
East of Benoa the supply chain thins fast. One complete load-out in Bali, planned against the whole itinerary, with fresh top-ups staged through Labuan Bajo.
In short
Load one hundred percent of dry stores, frozen goods, cellar and consumables in Bali. Plan fresh produce in waves.
- Labuan Bajo has genuinely good fresh supply — and limited imported lines.
- Raja Ampat has effectively no yacht provisioning at all.
- This page is about supplies. For a chef, the private chef desk is separate.
The geography
Why one full load-out beats provisioning along the route
Bali has what the rest of the eastern route does not: an international airport with daily cargo capacity, licensed wine and spirits importers, wholesale markets that restock overnight, and an established chandlery trade serving Benoa and Serangan.
With enough lead time almost anything a superyacht galley needs can be sourced locally or air-freighted in — dry-aged beef, French cheese, Japanese seafood, a specific mineral water the principal insists on. East of Bali, imported and specialty items get thin and pricing turns volatile.
The load-out
Five categories, one delivery day
Everything packed against your chef's stowage plan: chilled, frozen and ambient separated, labelled by locker where the galley team asks for it.
Cellar, bar & beverages
Through licensed Bali importers only. Indonesia taxes imported alcohol heavily, so landed prices run two to three times European or Australian retail — and the cellar is the longest-lead item on any load-out.
Specialty diets
Gluten-free, kosher-style, halal, vegan, low-FODMAP, infant and medical diets are all workable with notice. Preference sheets are translated into a sourcing plan line by line.
Guest comforts & florals
Salon and cabin styling, welcome arrangements, spa amenities, table candles, printed menus. Florals are cut for embarkation morning so they board at their freshest.
Crew provisioning
A parallel crew order, sensible and budgeted separately, so the crew mess is stocked for the full rotation without raiding guest stores halfway to Komodo.
Chandlery rides the same consolidation run: filters, lubricants, cleaning and interior consumables, safety replacements and deck spares. Anything that does not exist locally is imported under the spares pathway coordinated with the clearance desk.
Working figures
What a load-out costs
Budgets vary enormously with guest count, cruise length and above all the cellar. Planning ranges, not quotes — your proposal is itemised from your actual list.
Guest galley provisioning
- Indicative band
- USD 80–150 / guest / day
- Notes
- Gourmet standard. Rises with the imported protein share.
Crew provisioning
- Indicative band
- USD 25–45 / crew / day
- Notes
- Ordered and budgeted separately from guest stores.
Cellar & bar restock
- Indicative band
- Quoted per list
- Notes
- Duty-paid through licensed channels, documentation supplied. Imported wine typically 2–3× home retail.
Florals & cabin styling
- Indicative band
- USD 300–1,500
- Notes
- Per full-boat styling, delivered embarkation morning.
Consolidation, cold chain & delivery
- Indicative band
- USD 150–400 / delivery
- Notes
- Quay or tender transfer, one scheduled window.
Labuan Bajo top-up run
- Indicative band
- USD 200–1,500 / run
- Notes
- Plus goods. The spread depends on air-freight content.
As a whole-cruise ballpark, a twelve-day Bali–Komodo–Raja Ampat itinerary with ten to twelve guests and full crew commonly lands between USD 20,000 and 60,000 in total provisioning, with the cellar accounting for most of the spread. Consolidation and delivery are quoted transparently rather than hidden in marked-up goods.
How the desk prices its own workHow to book
From preference sheet to gangway
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01
Send route, dates and numbers
Guest and crew counts, and any existing preference sheets.
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02
Receive an itemised proposal
Within a few working days, with substitutions and long-lead items clearly flagged.
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03
Sourcing begins
On confirmation and deposit: cellar and air-freight items first, fresh produce last.
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04
Delivery day
One agreed window at Benoa, Serangan or your berth, with your chef or chief stewardess signing off each category as it boards.
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05
Top-ups locked before departure
Labuan Bajo dates fixed, with a named contact for en-route adjustments.
Four to six weeks is comfortable and gets the widest sourcing options, especially for the cellar. Ten to fourteen days is workable with substitutions. Under a week the list bends toward what Bali has in stock.
Elsewhere on the crew desk
Superyacht Crew Agency
Recruitment, vetting and work authorisation that survives inspection.
Crew Shore Support
Crew changes, transport, laundry and a number answered at 03:00.
Private Chef
Galley-ready chefs, briefed on your preference sheets.
Offshore Medical Support
Readiness before the Banda Sea, not improvisation during it.
Start your provisioning list
Send the itinerary and preference sheets. You get an itemised plan for the whole cruise — Bali load-out, Labuan Bajo top-ups, and everything the galley needs to reach Raja Ampat fully stocked.