The Boathouse on Blackwattle Bay
When Tony Papas and Robert Smallbone established The Boathouse in 1997, they were inspired by the great brasseries in Paris, such as Terminus Nord, and their beautiful seafood. They then set out to offer a seafood-centric menu following on the philosophy of their first iconic restaurant, Bayswater Brasserie.
The style and concept of the food at The Boathouse is based on the highest quality Australian seafood and produce, prepared in contemporary Sydney style and encompassing live seafood and cooking techniques from Europe and Asia.
The menu changes daily for lunch and dinner, and represents what is the best and most interesting seafood available on the day, either direct from source or from carefully selected suppliers, with guests encouraged to share dishes.
The Boathouse Bar is also a great place to enjoy and share a plate of oysters and other light dishes with a delicious cocktail or glass of bubbly, wine or beer from our extensive selection of Australian, New Zealand and European labels.
The consistently outstanding food, impeccable service and spectacular location of The Boathouse has ensured its ongoing reputation as one of Australia’s most acclaimed and successful restaurants for the past 15 years.
Tony Papas was born in 1958 in Auckland, New Zealand. He trained as a chef in London and Paris, and also worked in Amsterdam and San Francisco before settling in Sydney as Head Chef for Mogens Bay Esbensen.
Tony has been a major influence on the Sydney restaurant and café scene since he first set up the iconic Bayswater Brasserie in 1982 with business partner Robert Smallbone. As well as the renowned The Boathouse at Blackwattle Bay, he also established the highly successful Brasserie Bread bakery with Michael Klausen, and the now international Allpress Espresso coffee business and café in partnership with Michael Allpress.
Tony and his partners in the Brasserie Group have achieved extraordinary success in a famously fickle industry. All their operations are award-winners, particularly the highly acclaimed The Boathouse, which has consistently been recognised as one of Sydney’s top restaurants for the past 15 years, regularly receiving a coveted SMH Good Food Guide Chef’s Hat.
In 1995, Tony also received the SMH Award for Professional Excellence; and in 2006 was entered into the SMH Sydney Magazine Food Hall of Fame for excellence in Sydney food service.
The highly acclaimed kitchen of The Boathouse on Blackwattle Bay is in the very capable of hands of award-winning chef Colin Barker.
Colin first joined the kitchen at The Boathouse as Senior Sous Chef under the guidance of then Head Chef Perry Hill in 2007, bringing with him impressive credentials.
Colin worked early in his career with Liam Tomlin at Banc before winning the NSW Lexus Young Chef of the Year Award in 2005. He then worked alongside Warren Turnbull of Assiette before embarking on a 12-month stint in the UK where he spent most of his time as Senior Chef de Partie under the guidance of Brett Grahame at The Ledbury, a one-Michelin Star restaurant in London’s Notting Hill.
A keen fisherman, Colin has a passion for seafood and particularly enjoys seeking out the more unusual species of fish and preparing them in unique combinations with the freshest seasonal ingredients.
Under Colin’s guidance The Boathouse continues to be recognised as one of Australia’s leading seafood restaurants.
Philip Stack joined The Boathouse as Restaurant Manager in July 2008, after 18 years of restaurant management in London, New Zealand and Australia.
Philip originally qualified as an apprentice chef in New Zealand, worked as a chef in Australia, then moved front of house in London in 1988. There, Philip joined famous London restaurant Le Caprice and iconic West End spot The Ivy before moving to Est, owned by Mogens Tholstrup.
In 1994, Philip moved back to New Zealand and took on the management of Auckland’s first California-style, large brasserie Harbourside, a 450-seater on the waterfront, as well as one of Auckland’s top bistros Metropole. After very successfully revamping Habourside, Philip opened a bar with a partner from Harbourside before moving to Sydney.
In Sydney, Philip joined Tim Pak Poy at renowned ‘hatted’ restaurant The Wharf, where he was General Manager for six years, before moving to The Boathouse.
© Boathouse on Blackwattle Bay 2011