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.
The Chef - Chef Brian Topham
Recently appointed Executive Chef Brian Topham has, until his arrival at the Royal Papua Yacht Club, been well acquainted with the food of the Pacific Islands. Previous posting in Fiji and Vanuatu saw Chef Brian take great interest in training local kitchen brigades and leading teams to success in Salon Culinaire competitions. Chef Brian has a traditional culinary background completing a four-year cooking apprenticeship in Perth, Western Australia in conjunction with Bentley Campus TAFE. Qualifying as a tradesman cook, then joining the five star kitchens of the Parmelia Hilton Hotel, he honed his kitchen skills for a further eight years in all kitchens and sections, ranking up to Junior Sous Chef. Armed with the acquired skillset, Chef Brian ventured on a culinary journey around Australia and the Pacific Islands with leading international hotels and resorts. Not one of those chefs that ‘arrive, put on the big hat and don’t share’, Chef Brian believes his restaurants are only as good as his staff and wants to ensure that he passes on all the knowledge he can as their boss and mentor. His mantra is ‘education, communication, action’ and he’s on the case to get to know his new team, and engage with all members and customers of the Royal Papua Yacht Club, in his quest to lift standards and consistency with fresh club offerings.
Opening times - 10am - 10pm Monday to Saturday / 8am - 10pm Sundays including a Sunday buffet breakfast.