The Boathouse News
SMH Good Food Guide 2014 Review
We’re celebrating winning a ‘Hat’ once again in the Sydney Morning Herald Good Food Guide 2014. Here’s what they said about us …
The Boathouse on Blackwattle Bay 15/20
“A well-glassed pavilion perches over the bay, water on three sides, décor attractively muted, tables clothed, service friendly and professional, the ambience finely balanced between informal and special occasion. The food, too, shows a lovely balance of refinement and excitement, complexity and clarity of flavours. Creamy buffalo burrata with tomato and bread salad and almond puree is an inspired textural partner for sweet, faintly smokey octopus. Red peppers, almonds and chorizo give a piquant lift to an impeccable chunky carpaccio of seared kingfish. Prettily presented, pristine white, roasted Spanish mackerel is garnished with baby squid rings and sparked by olive tapenade and the merest hint of mustard. A slow-cooked chook egg brings together the nuances of asparagus, pumpkin and oyster mushrooms with fluffy gnocchi. A seamless evening from booking to bill closes with honey mousse, crunchy with honeycomb, and batons of rhubarb, mellow and soothing as the view.”
We hope you agree!
Book now: Oyster Masterclasses
Good Food Month October 2013
Learn everything there is to know about oysters at a Boathouse Oyster Masterclass, part of the Sydney Morning Herald Good Food Month, on Tuesday 1st (fully booked) and 15th October 2013, at 6-8 pm, $89 per person, including a glass of champagne. We are filling up fast so make sure you book quickly on 02 9518 9011.
Steve Feletti of Moonlight Flat Oysters (home of the Clair de Lune) and The Boathouse Executive Chef Colin Barker (pictured together at Steve's oyster shed on the Clyde River) are conducting these shucking and oyster tasting classes, giving you a rare opportunity to taste a wide range of oysters and discover the amazing differences in flavour and texture according to their location and recent growing conditions. Steve will also talk about our Australian oyster heritage and culture, the industry today, and the global oyster scene.
Let’s Do Lunch
Good Food Month October 2013
We are also participating in Good Food Month’s Let’s do Lunch program. On Thursdays and Fridays throughout October, you can enjoy a main course lunch of Poached local ocean jacket fillets, cuttlefish, shitake, wakame and duck broth for only $38 per head. The cost includes a choice of a glass of Brown Brothers wine, Coopers beer, San Pellegrino sparkling or Acqua Panna still mineral water, plus tea or coffee. Booking is essential.
Off and racing! The Melbourne Cup
Tuesday 5th November 2013
As the nation comes to a standstill for the big race, we will be celebrating in comfort and style at The Boathouse. Not only will you enjoy the stunning views across the Bay, but also the best view of the Melbourne Cup on our giant plasma screen. You could also win in The Boathouse Sweep and be in the running for our Restaurant Manager’s Awards for Best Hat and Best Tie! So book now to enjoy a day of à la carte, harbour-side dining and enormous fun! We are currently taking bookings for groups of all sizes.
Christmas may seem a while away but customers are already booking for their festive season celebrations. The Boathouse will be open daily during December, as follows:
• From Wednesday 4 December to Tuesday 24 December, open for lunch and dinner.
• Christmas Day 25 December, lunch only 12-3 pm
• Boxing Day, Thursday 26 December, closed
• Friday 27 December to Sunday 29 December, open for lunch and dinner
• Monday 30 December, closed
• Tuesday 31 December, NYE dinner only
• Wednesday 1 January, dinner only
• Thursday 2 January onwards, normal hours
If you are interested in holding a private or corporate party or event of any type at The Boathouse, contact Jaime on 02 9518 9011 or firstname.lastname@example.org to discuss your requirements and ideas. Apart from wonderful food, we can also provide you with personalised menus and professional contacts for decorations and flowers to help you create a memorable event.
Getting to The Boathouse
Water taxis and valet parking
As the party season approaches, just a reminder that water taxis are the safest and most fun way to reach The Boathouse. The Blackwattle Bay landing pier is right next door; and you don’t have to worry about driving home.
Another relaxing way to get to The Boathouse is by light rail to Glebe station with a pleasant 10-minute walk to the waterfront.
However, if you do decide to drive, we offer valet parking on Friday and Saturday nights for $10 per car.
Snapper Pie stars again
Acclaimed food critic Terry Durack includes The Boathouse’s legendary Snapper Pie in his “10 Sydney Delights” article in the May issue of SMH Sydney Magazine and The Age Melbourne Magazine. It seems our customers’ love affair with our Snapper Pie shows no signs of waning yet!
Oysters, one of nature’s superfoods
Australia has the most superb oysters in the world, so it’s not surprising they are one of our favourite seafoods. The Boathouse has the best array of oysters in Sydney and serves around 250 dozen freshly shucked oysters a week – that’s a lot of oysters! So it’s nice to know they are good for you too!
You don’t need an excuse to enjoy a dozen oysters as they are one of the most nutritious foods, low in fact, high in protein and an excellent source of omega-3 fatty acids, vitamins D and B12, and many essential minerals. That must be why they taste so good!
Oysters are not only a sustainable seafood, but also provide many important benefits to the environment where they grow, improving water quality and providing important habitat for a variety of organisms. Even more reason to enjoy them regularly!
The Good Food section of the Sydney Morning Herald has included The Boathouse’s Oyster Masterclasses on its “Food Lover’s Bucket List” of “Australia’s best gourmet experiences”. Check out the list here.
The two-hour oyster shucking and tasting classes are presented by Steve Feletti of Moonlight Flat Oysters and our Executive Chef Colin Barker as part of Sydney’s Crave International Food Festival in October.
However, we are happy to organise private Oyster classes for social or corporate groups at any time. Please contact us (02) 9518 9011 or email email@example.com for details.
Don’t forget you can drop into The Boathouse Bar with its spectacular view across the Bay for a plate of oysters or other light meal, and a luscious new cocktail at any time during our normal opening hours. The Bar is open from 6 pm on Tuesday and Wednesday, and from noon to 10 pm on Thursday through Sunday.
Our latest tasty concoctions include: Albicocca Spritz (Prosecco, Apricot Liqueur and soda), Bucking Bronco (Zubrowska Vodka, ginger beer, mint, Bitters and lime), and Geisha’s Kiss (Sake, Lychee Liqueur and coconut).
The Boathouse Gift Vouchers make a lovely present or surprise for a special occasion. So treat your family and favourite friends to a wonderful meal at The Boathouse with its spectacular views, finest Australian seafood and Sydney’s best array of oysters.
You can purchase Gift Vouchers of any value by clicking on the GIFT VOUCHERS menu tab and downloading the order form. Then just then fax it to 02 9518 9098 or email firstname.lastname@example.org.
Awards for the Boathouse
We are delighted that The Boathouse has been awarded a Hat once again in the Sydney Morning Herald Good Food Guide 2012. Thanks to our Executive Chef Colin Barker and Restaurant Manager Philip Stack and their team for their ongoing excellence.
The Boathouse has also received a 2012 Savour Australia Restaurant and Catering Award for Excellence, being voted Sydney’s Best Seafood Restaurant, Formal. The Award is given for ‘outstanding commitment to quality and service’.
Bookings: (02) 9518 9011 or email@example.com