We are proud to name our restaurant after the MV Macdhui. She was a 4,480 ton passenger and cargo motor vessel launched on 23rd December 1930 at the Clyde River shipyards in Scotland. The Ship was named after the Scottish mountain Ben Macdhui and was 113.6 metres long,17 metres wide and powered by a four-stroke diesel engine of 4,710 hp. The ship carried 138 passengers in two, three and four-berth cabins. The public rooms were said to be roomy. The dining room could hold all of the ship's passengers in one sitting. There was also a music room, smoking room and a large deck area that was said to be able to cater for a game of cricket.
In February 1932 Burns Philp (the owners) placed advertisements in newspapers advising that the Macdhui would be doing trips from Sydney to Papua New Guinea and Bougainville. The round trip would take approximately 34 days and cost £55 in First Class. It appears to have been fairly popular, the June 1932 trip was fully booked well before its departure.
From early 1942 the Macdhui was used to move troops from Sydney to Port Moresby. She was hit during the Japanese air raid on Port Moresby on 18th June 1942 during World War II. 68 bombs were dropped, 4 of which hit the ship. She came to rest about 750 metres off shore and about 1.3 km south-east of Tatana Island . The ship did not completely sink, the water being too shallow, but it rolled almost completely over on her port side.
Later one of the masts was removed and today it stands proudly in front of the Royal Papua Yacht Club.
RPYC’s Executive Chef is James Morton.
Chef James has been at the Yacht Club for over 2 years and in that time has transformed the menu into a culinary, fashionable feast.
With over 20 years experience in the industry his past ventures include being a Chef and Lecturer at The New Zealand School of Culinary Arts, Head Chef at The Aubergine Restaurant, New Plymouth where under his command it won ‘Best Fine Dining Restaurant in the Region’. Then taking on the roles of Executive Chef and Managing Director at Butlers Reef, Bar and Restaurant also in New Plymouth, not to mention running a catering company on the side where he has catered for the likes of The Rolling Stones, Stevie Nicks and Justin Timberlake, just to name a few. James also participated in five TV episodes of ‘Battle of the Chefs’ in New Zealand and out of 50 Chefs competing he took a well sought after 2nd place.
During his time at the Royal Papua Yacht Club, Chef James introduced the fabulous Stone Grill menu to the Macdhui Restaurant which has been a roaring success. He then followed that up with a beautiful Tapas menu, such a sociable way to eat and delicious.
“ I am always striving to source the best ingredients so my team and I can get creative in the kitchen and bring to the table fun recipes, great flavours and delicious food.”
Executive Chef James Morton
Opening times - 10am - 10pm Monday to Saturday / 8am - 10pm Sundays including a Sunday buffet breakfast.