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A two-time winner of the Australian Sailing Club of the Year award, the Newcastle Cruising Yacht Club (NCYC) is universally recognised as a welcoming haven catering for a diverse community of cruising, sailing, racing and social activities.

It has also twice hosted the prestigious Australian IRC Championships. In addition, it now runs the annual Sail Port Stephens regatta.

Located at 95 Hannell St, Wickham NSW 2293, the Club was incorporated in April 1994 and underwent various phases of development, beginning with the completion of four marina arms, boatyard, and commercial centre. The second phase, in 2008, saw the addition of two more marina arms and a clubhouse.

NCYC’s marina comprises 180 berths, all with power and water, a 24hr self-service fuel wharf dispensing diesel and unleaded petrol, and an effluent pump-out facility. The privately operated Midcoast Marine boatyard is equipped with a 40-tonne travel lift, a concrete hard-stand area, and an indoor maintenance area and paint shop.

Following the opening of its Stage 3 harbour-front development, the club now has facilities to rival the best in Australia in terms of size and style,.

With the building doubled in overall size, bar, dining and lounge space has actually tripled as the new upper storey is available for members and guests rather than being dedicated to corporate offices.

It allows the club to host anything from intimate functions, right up to gala dinners and corporate events catering for 300 people. There is also a Nautica Dining restaurant, offering high-class a la carte meals and bar classics.

It has arguably the ultimate waterfront wedding venue in the Newcastle Region – see the dedicated website for more details.

Frameless glass panels can enclose the Regatta Room for functions of up to 150 people. The nearby Trophy Room is also glass-enclosed and suitable for corporate meetings or private dining groups of up to 10 people.

Upstairs has a new space called The Bridge, with a long table flanked by leather chairs. It is ideal for training, board meetings and corporate entertaining during the day, or private dining functions at night with 10-20 people. Glass doors again lead to a balcony with tree-filtered views of the marina and trawler jetty.

The Retreat is a smart-casual, members-only space with a piano surrounded by dining and coffee tables. It can be reserved by members for private banquets and stand-up cocktail events, while visiting regatta sailors also can use it as a dedicated area to mingle.

• (02) 4940 8188
• [email protected]
• [email protected]
• www.ncyc.net.au

Raised on a sheep farm in New Zealand, Luke has long harboured a paddock-to-plate mentality and a passion for cooking. He honed his skills while working in Scotland for five-star resorts and opulent private members clubs.

Upon returning to New Zealand, Luke joined the Mantra Group, rising to become Regional Executive Chef. He then moved to the Anchorage Port Stephens, which was honoured with a Australian Good Food Guide chef’s hat under Luke’s helming.

In recent years he has worked as a fruit-and-vegetable provedore.

“Every day I was around kitchens and missed working in them … I just love cooking,” Luke says. “When the club called me, it represented a great opportunity to start something from scratch.

“The clubhouse has a relaxed, resort-like feel, quite unique for Newcastle. I tell people, ‘we don’t have 180 poker machines, we have 180 marina berths’ – that’s the difference.”

The kitchen has nine staff, most of whom have worked internationally.

“You can still get a burger or schnitzel but they’re done really well,” Luke adds. “We offer something different too. Everything is traceable, which brings consistency – our lamb, for example, is from Pukara Estate, our pork is from Murray River, our beef is from Bass Strait.

“We’re making our own ice cream and sorbets, along with sauces and dressings, right down to smoking our own salmon.”

The bar and lounge menu, meanwhile includes a Charcuterie plate, with selected cured meats, house terrine, pickles, marinated vegetables, sourdough, Australian cheese selection, lavosh, toasted bread, spiced nuts, dried fruit and pastes.

Diners can order from their table using the COVID-safe Me&U smartphone system.

Reservations for Nautica Dining and membership applications are taken online at ncyc.net.au .

Newcastle Cruising Yacht Club

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Newcastle cruising yacht club.

The Newcastle Cruising Yacht Club (NCYC) has a strong devotion to sailing, and is situated in Wickham on the all-weather, deep water, working port of Newcastle. The Club’s precinct includes a marina, shipyard and maintenance facilities, commercial center and licensed club.

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According to the visitors' reviews, Australian dishes here are quite nice. Many guests say that waiters serve tasty prawns , fish & chips and chicken schnitzels here. It's time to degustate delicious draft beer or good wine . Most reviewers mark that you can have great coffee at this bar.

Musicians play live music in the evening. The terrific bar staff works hard, stays positive and makes this place wonderful. Moderate prices are something that should be said about Newcastle Cruising Yacht Club . The atmosphere of this place is charming. Google users who visited this place state that the most suitable rating is 4.1.

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Chicago to Mackinac sailing race record smashed by more than an hour

• Updated: Jul. 15, 2024, 7:31 a.m.
• | Published: Jul. 15, 2024, 7:20 a.m.

The Maverick broke a 22-year record in the 115th Chicago Yacht Club Race To Mackinac Presented By Wintrust. Chicago Yacht Club Race To Mackinac

• Tanda Gmiter | [email protected]

MACKINAC ISLAND, MI - Before the first boats ever left Navy Pier this weekend, Chicago Yacht Club Race to Mackinac organizers knew the weather forecast would make this 115th competition one of the faster courses in the race’s history - if the sailing crews could avoid the storms forecast to sweep across Lake Michigan.

And while the storms did send at least three damaged boats limping out of the race and caused a man overboard situation, southerly wind conditions were a boon to the frontrunners, creating a downwind drag race and leading to a record-breaking win that smashed the old Race to Mackinac record by more than an hour.

The Maverick’s crew beat Roy P. Disney’s 22-year-old record with a time of 22 hours, 24 minutes, 23 seconds. This bested the Disney heir’s record set in 2002 with Pyewacket by an hour, six minutes and 11 seconds.

The Maverick team was led by Sanford Burris and William and Ward Kinney. The boat also claimed the race’s Royono Trophy for the first racing monohull to finish the 115th edition.

“I will tell you from my perspective, I wish the record had lasted longer, but these things are inevitable,” said Disney, a well-known figure in the sailing world who is the grand-nephew of Walt Disney. “Given how long it took to break that record shows how difficult a course it is, and what a classic sailboat race it is! Many congratulations to the owner, the crew and the boat, Maverick.”

The Katana and the Natalie near the finish line of the 115th Chicago Yacht Club Race To Mackinac Presented By Wintrust. Chicago Yacht Club Race To Mackinac

Nearly 250 boats joined the 333-mile race from Chicago’s Navy Pier to the finish line near Mackinac Island. Known as America’s Offshore Challenge, it’s the world’s longest annual freshwater sailing race. The race is divided into the Cruising Division, which left Chicago on Friday, and the sleeker Racing Division, which began racing on Saturday.

What was the secret to this weekend’s fast times?

“Most important is a southerly wind direction and strength, combined with advancements in boats and sails,” said Winn Soldani, chair for the 115th Chicago Yacht Club Race to Mackinac presented by Wintrust. “Plus you add in last night’s storms that brought increased breeze and it’s literally the perfect setup for a record-breaking year.”

Some of the boats are still finishing the course today. You can see them there on the race tracker.

Maverick’s Sanford Burris is from Kirtland, Ohio. “He sails with his sons and many longtime friends on the carbon fiber Andrews 80 they have spent the past three years upgrading. Joining the 20 crew onboard was Evolution Sails founder Rodney Keenan,” race staff said.

“The team celebrated briefly as the Maverick team crossed the Race to Mackinac finish line between Mackinac Island and the Round Island lighthouse … and then kept on sailing.”

The Maverick is one of a couple dozen sailboats competing in this year’s “Super Mac” race - which means it keeps going instead of stopping at Mackinac Island for the big afterparty. It races south down Lake Huron to reach Port Huron - a race of 495 nautical miles. The Bayview Mackinac Race - which is next week - starts near the Blue Water Bridge and competing sailboats will race north to Mackinac Island. Those boats running the “Super Mac” can also do the Bayview and it’s like running three races in a week’s span.

The Racing Division of the 115th Chicago Yacht Club to Mackinac race got underway Saturday. Photo provided by Barry Butler, Chicago Yacht Club Race to Mackinac presented by Wintrust. Barry Butler, Chicago Yacht Club Race to Mackinac presented by Wintrust.

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Nautica Dining Menu

Available lunch and dinner, Monday to Sunday

Entrées & Shares

Rock Oysters

Six oysters served natural with migonette, OR Kilpatrick (GFA) (DF)

Natural $30

Kilpatrick $34

Fresh-Baked Sourdough

Confit garlic, smoked scamorza cheese (GFA) (Veg), OR roasted capsicum, olive tapenade (GFA) (DFA)

Salt & Pepper Soft Shell Crab Bao

Yuzu mayonnaise, chilli, lime, pickles (GFA)

Salt & Szechuan Pepper Squid

Garlic, shallots, chilli jam, lime (GFA) (DFA)

Arancini of the Day

With tomato sugo, Grana Padano, olive crumb (GFA)

Lime & Coriander Grilled Banana Prawns (GFA) (DFA)

Twice-cooked chopotle bbq pork belly bites (gfa) (dfa), house falafel with tzatziki (gfa) (veg).

Slow-Cooked Black Berkshire Pork Neck with Mustard Crust

Jerusalem artichokes, glazed eschallots, quince, cider jus, cassave crackling

Chilli Nduja & Prawn Linguini

Baby spinach, basil, cherry tomatoes, olive oil

Andy’s Seafood Chowder

Smoked Ling, mussels, prawns, squid, grilled sourdough

Grilled Breast of Chicken

Mushroom ragout, broccolini, gratin potato (GFA)

Pan-Roasted Market-Fresh Fish

Roast fennel, grilled zuchinni, marinated fetta, blistered tomatoes, salsa verde (GFA) (DFA)

Pan-Roasted Etty Bay Barramundi

Bok choy, radish, shitakes, glass noodles, spicy laksa broth (GFA)

Slow-Roasted Soverign Lamb Shoulder for Two

Roasting juices, herb and garlic roast chats, green vegetables

Riverine Premium Beef Sirloin

Bacon and cheddar stuffed baked potato, green peppercorn butter, spinach purée (GFA)

Miso Grilled Eggplant

Radish, broccolini, yuzu dressing (GFA) (DFA) (Veg)

Angus Beef Burger

Beetroot, cheese, lettuce, tomato, pickles, caramelised onions, house, fries (GFA)

Chermoula Grilled Chicken Burger

Avocado, lettuce, tomato, lime mayonnaise, fries

Panko-Crumbed Market-Fresh Fish Burger

House Tartare, lettuce, tomato, pickled Spanish onion, fries

Cauliflower & Smoked Cheddar Burger

Red pepper relish, lettuce, lemon pepper aioli, fries (GFA) (Veg)

Hand Crumbed Chicken Schnitzel

Parmigiana, slaw, fries, OR roast chicken gravy, slaw, fries

Beer Battered Market-Fresh Fish

House tartare, fries, lemon

Vanilla & Spice Panna Cotta

Rhubarb, apple, and cashew crumble (GFA)

Sticky Date Pudding

Butterscotch sauce, Buderim ginger ice cream