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Port · Philippines · Aklan

Yacht catering in Boracay Yacht Club, Philippines

40 superyacht berthsVisayan chicken inasal · Kinilaw (Filipino ceviche) · Philippine mango at source
Boracay Yacht Club sits on the small island of Boracay in the central Visayas, with 40 superyacht berths in the modern marina basin opposite the iconic White Beach (the 4-kilometre white-sand beach that has made Boracay one of South-East Asia's most photographed destinations). The island is 7 km by 1 km, with the marina on the calmer eastern coast and the famous White Beach on the western coast — Boracay is markedly small-scale but draws large summer fleet traffic. The Boracay pantry is Visayan Filipino. Filipino cuisine at the resort-tourism scale (adobo, lechon, kare-kare, sinigang, the broader repertoire). Visayan specialties: chicken inasal (the grilled Visayan chicken, marinated and basted with annatto oil), kinilaw (Filipino ceviche, raw fish cured with vinegar and citrus), grilled seafood directly from local Aklan province boats. Tropical fruits: Philippine mango (the central Visayas is one of the principal mango production zones), banana, papaya, calamansi (the small Philippine lime). South China Sea / Sulu Sea seafood: lapu-lapu, tuna, prawn. Halal-friendly sourcing available. International ingredients via daily ferry/air-cargo from Manila and Caticlan (the mainland Aklan airport, 5 km across the channel). Yachting season runs November through May (the dry season). Boracay suppliers handle same-day on fresh items and 24 to 48 hours on full provisioning, with tender delivery to yachts anchored off the iconic beaches.

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The destination

Boracay Yacht Club, and what’s on the table

Boracay Yacht Club, Philippines — harbour and waterfront. Breathtaking view of Gigmoto's verdant mountain under dramatic sunset clouds.
Boracay Yacht Club — destination
Local cuisine and specialties of Boracay Yacht Club, Philippines. a bowl of soup with flowers
Local specialties around Boracay Yacht Club

Seasonal sourcing

Seasonal sourcing & local specialties

Active November to May (dry season). Small-island scale with iconic White Beach setting in the central Visayas.

Local specialties around Boracay Yacht Club

  • Visayan chicken inasal
  • Kinilaw (Filipino ceviche)
  • Philippine mango at source
  • Filipino adobo, lechon, sinigang
  • Aklan province fresh seafood
  • Calamansi and tropical fruits

Frequently asked questions about Boracay Yacht Club

How do I find a yacht food supplier at Boracay Yacht Club?+

Browse vetted suppliers serving Boracay Yacht Club and the central Visayas on Super Yacht Eats. Each listing shows specialties, languages, lead times and direct contact. One quote request reaches multiple suppliers in provisioning, fish, wine and bespoke catering.

Can I get provisioning delivered to Boracay Yacht Club?+

Yes. Boracay suppliers handle direct quayside delivery and tender delivery to yachts anchored off the iconic White Beach and the smaller bays. Mainland Aklan sourcing arrives via the short ferry from Caticlan (5 km across the channel). Same-day on fresh items; 24 to 48 hours on full provisioning.

What Visayan specialties should I order?+

Chicken inasal (the grilled Visayan chicken marinated and basted with annatto oil, the signature regional dish), kinilaw (Filipino ceviche of raw fish cured with vinegar, calamansi and chilli), grilled fresh seafood from Aklan province boats, Filipino classics (adobo, lechon, sinigang, kare-kare, pancit), Philippine mango at source, calamansi and tropical fruits.

What is the typhoon path for Boracay?+

Boracay is in the typhoon path from June through October — heavy typhoons make charter activity impractical. The dry-season yachting window is November through May. The small-island scale of Boracay limits typhoon shelter compared to the deep-water Subic Bay 350 km north.

Anchored & served — full galley aboard, provisioned dockside. Super Yacht Eats.

Eat well in Boracay Yacht Club? Our local team is ready.