Created by Woolly Pig Concepts (the guys behind Madam Sixty Ate) and Elite Charters, the venture's first yacht sets sail on Thursday and will stay open for business for 10 weeks.
"Who doesn't want to have a cocktail in hand on a luxury yacht while taking in the sights of Hong Kong?" asks Bronwyn Cheung, director of Woolly Pig Concepts.
The cocktails come courtesy of Tom Wood, last year's Diageo bartender of the year, who will be whipping up such delights as the Captain's Punch (rum, fruit, tea and spices); the Island Buck (whisky, pineapple, honey and ginger beer); and the Hong Kong Grog - a take on the basic rum-based Navy Grog, with lime, fig, grapefruit and honey thrown in.
On-board menu offerings from Chris Woodyard and guest chef George Scott-Toft - who previously helmed Melbourne's 2013 "best new restaurant", Pei Modern - include home-made pork and coriander sausages; duck, oat and foie gras terrine; tomato marshmallows; and lamb with spinach, buckwheat and anchovy.
A three-hour cruise costs HK$900 per person. Wednesdays are reserved for a four-hour cruise (HK$1,688), which includes canapés, pre-dinner drinks and a three-course meal with wine.