Superyacht & estate provisions · Med & Caribbean
By chefs,
for chefs.
Premium provisions for superyachts and private estates across the Mediterranean and Caribbean, sourced, prepped and delivered by Michelin-trained chefs who've stood exactly where you're standing.
No catalogue account needed. Tell us where you're berthed and we'll take it from there.
Built in Michelin kitchens. Trusted on the water.
NorohyTahitian & Madagascar Vanilla
RungisMarché International · Paris
Our story
We spent twenty years in the world's best kitchens. Then we built the supplier they never had.
Opus was started by chefs who headed up two of London's top Michelin-starred restaurants and then spent years cooking on some of the world's most prestigious yachts. We knew the quality a great plate demands, and we knew how hard it was to get it at sea.
So we built the supplier we'd always wanted: the same ingredients as the best restaurants on land, sourced from producers we know by name, prepped the way a chef would prep it, and delivered by hand to your vessel.
Read our storyWhat we supply
From the farm gate
to your galley.
A working chef's range. Browse below, then message us to order what you need. No cart, no checkout, no fuss.
Fresh produce
Picked in season, sourced from growers we trust. Blood oranges, wet garlic, kumquats, whatever's at its peak that week.
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Fish & seafood
Line-caught and market-fresh, delivered whole, or filleted and portioned in-house to your exact spec.
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Meat & game
Including Brett Graham's own-herd venison from The Ledbury, "the Wagyu of venison", and cuts you won't find on a standard list.
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Pastry & bakery
House puff pastry in sheets or blocks, oven-ready cookies and cinnamon buns, viennoiserie. Proof-and-bake, minimum stress on board.
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Pantry & specialist
The details that make the plate: Norohy vanilla, smoked oils, Shimanto dashi vinegar, and hard-to-find ingredients we'll track down for you.
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In-house prep
Filleting, portioning, butchery, pastry work, done to Michelin standards before it reaches you, so galley time goes on cooking.
ExploreThe chef's shortcut
Prepped like a kitchen.
Not a warehouse.
Fish filleted and portioned to your spec. House puff pastry rolled in sheets or blocks. Cookies and buns piped, proofed and ready for the oven. We do the hours of prep. Your galley does the cooking.
Why chefs choose Opus
You're talking to someone who's cooked it.
We're chefs.
We speak your language, understand your service, and know a substitution can ruin a dish. Every order is checked by someone who's plated it.
We source deeper.
Direct relationships with Europe's best farms and producers: named provenance from the farm gate and the Rungis market floor, not a wholesaler's list.
We deliver to you.
Straight from supplier or market to your vessel, personally, cold chain intact. The shortest possible time from farm to plate.
What chefs say
"The venison alone is worth the call. First supplier who actually gets what a galley needs."Head Chef60m M/Y · Antibes
"I message the order at midnight, it's on deck by service. That's the whole game."Private ChefEstate · Ibiza
"They fillet it better than I would. Saves me an hour every day of the charter."Sous ChefCharter yacht · Caribbean
We take pride in protecting the seas you work on. Deliveries go out with as little plastic as possible, in packing that's 100% recycled and recyclable, and our reusable container scheme means waste never piles up at your dock.
Minimal plastic
As little plastic as possible, on every single delivery.
Reusable containers
Load provisions straight aboard, hand the boxes back.
100% recycled packing
Recycled and fully recyclable. Nothing outlives the trip.
Ready when you are
Tell us where you're berthed.
Send us your list and your location, Mediterranean or Caribbean, and we'll handle the rest. No account, no catalogue log-in. Just message the team.
We reply fast, usually within a few hours, seven days a week.