Dedes Waterfront Group is set to take the helm of dining operations at the exclusive Cruising Yacht Club of Australia in Sydney’s Rushcutters Bay, bringing their expertise to the waterfront venue from next week.
Known for operating popular spots like Alpha in Sydney’s CBD, Dedes has been warmly welcomed by club members who are already looking forward to its signature offerings, including slow-cooked Greek lamb, just in time for the Sydney-to-Hobart race on Boxing Day.
In an email to members, the yacht club confirmed Dedes Waterfront Group would be taking over the kitchen following its recent decision to part ways with The Boathouse Group.
Commodore Sam Haynes praised Boathouse’s contributions, noting they enhanced the venue but ultimately attributed the split to differing priorities.
“They are more of a commercial operation; we’re member-driven,” he explained, adding that the club sometimes provides services that aren’t commercially viable but cater to member needs.
Boathouse Group’s CEO, Antony Jones, confirmed the decision was mutual, saying, “There’s no bad blood. It’s a mutual parting; we just couldn’t find common ground.”
Under the new arrangement, Dedes Waterfront Group will partner with the yacht club as it takes full control of its dining facilities.
Restaurateur Con Dedes, who also runs the food operations at Sydney Rowing Club and the Regatta Club in Haberfield, has big plans for the venue, including reintroducing a seafood platter and launching pop-up events featuring dishes from his other restaurants.
Dining at the yacht club, where membership fees reach $700 annually, can be restrictive for non-members within a 5-kilometre radius. However, the NSW Government’s Vibrancy Reforms may allow clubs to lift such restrictions by December 2026.
Source: The Sydney Morning Herald.
