
News from The Boathouse on Blackwattle Bay Oct 2006
$200 Gift Voucher draw for Sea Mail subscribers This month we held a draw of Sea Mail subscribers for a $200 gift voucher for dining at the Boathouse. The winner was Ms L Trickett of Glebe. The next draw will be held in January - good luck! December trading hours Monday to Sunday Lunch starting at midday; Dinner commences 6.30 pm (except Saturdays, 6.00 pm) Christmas Day Lunch only Boxing Day Closed New Year's Eve Dinner only New Year's Day Closed	Our BIG news in October was … The Boathouse awarded a Chef’s Hat A few weeks ago, The Boathouse received a wonderful accolade when it was awarded a coveted Chef’s Hat by The Sydney Morning Herald Good Food Guide 2007. We are delighted that once again our consistent quality of food and service has been recognised by Sydney’s bible of fine cuisine. Make sure you buy a copy of the new Good Food Guide and check out the glowing review of The Boathouse. Our new Hat also meant we were an integral part of Good Food Month with our Chef Perry Hill preparing special menus for two “Hat’s Off Dinners”. The brief was to present an alternative menu, so Perry treated diners to his Moroccan cooking skills, learnt whilst living and cooking with the Berber people on the slopes of the Atlas Mountains in Morocco. Throughout the month, we were also very busy with the special “Let’s do Lunch” promotion. As always, The Boathouse proved to be a very popular lunchtime destination with its idyllic surroundings and stunning water and city skyline views. Remember that The Boathouse is easily accessible for both lunch and dinner from any direction, and there is plenty of parking now the surrounding waterfront upgrade work has been completed. A Word from the Chef This month I was lucky enough to take part in a Sydney seafood promotion for the beautiful Eyre Peninsula in South Australia. We enjoyed three days exploring the seafood farms and processing factories, and taste-testing the superb local seafood, oysters, Hiramasa Kingfish and mussels. The quality was inspiring, and although the Boathouse has been sourcing produce from the Spencer Gulf for some time now, we are looking forward to stocking more of its exceptional produce in future. For too long fishermen have been accused of poorly-managing and over-fishing the oceans, but in the Eyre Peninsula I saw the perfect example of best practice and sustainable fishing ever. The pristine, cold, saline rich waters of the southern ocean make this region the hub of both wild harvest and aquaculture fisheries; it is also home to Australia's largest commercial tuna fishing fleet. Andrew Puglisi of Kinkawooka Shellfish (famous for its Boston Bay Mussels) took us to one of his five mussel leases to inspect (see picture on the left, and served at The Boathouse, below). The female are orange and the male cream, and the water is so clean we were able to try them raw. The fishery prides itself on having some of the finest shellfish in the world, the water quality is checked daily and its produce graded to ensure only the finest specimens make it to the table. It was fantastic to taste Coffin Bay Oysters straight off the lease (left). We also toured the Cleanseas aquaculture enterprise (below), which is breeding Hiramasa Kingfish (also below) and Mulloway. The Suzuki Mulloway is native to South Australia and is regarded as one of the finest for sashimi. The Hiramasa Kingfish is a top quality product, which is high in Omega 3 and 6 and low in cholesterol. The Spencer Gulf prawns were also fantastic. The company ethic of developing sustainable management practices has proved intrinsic to its long-term success. On average the fishing fleet is only allowed to trawl 55-60 nights per year and only 15% of the Gulf is fished, allowing for regeneration of the affected areas. And with a few late nights out on the town, gourmet dinners and great company, an enlightening and good time was had by all. Perry Hill Coming Events Melbourne Cup Lunch – Tuesday 7th November 2006 On Tuesday 7th November, not only will we be offering you the most stunning views of the City skyline and Anzac Bridge, but also the best view of the Melbourne Cup on our giant plasma screen. Enjoy this great race in both comfort and style with our degustation menu at $95 per person (full tables only). Hats are optional – we’ll be wearing ours! Degustation menu $95 Yabbie, Sweet Corn and Tomato Salad Tuna Escabeche Smoked Eggplant and Almond Aioli John Dory with Asparagus, Sea Urchin Hollandaise Poached Blue Eye Trevalla with Prawn, Fennel and Shitake Mushroom Raspberry Sorbet, Nectarine and Presecco Coffee, Tea served with Petit Fours (This is our planned menu for Melbourne Cup day, subject to availability of seasonal produce) Christmas Day If you feel like having a well earned rest on Christmas Day this year, then let us do the cooking for you. We are open for Christmas lunch from 12 pm. There will be a selection of appetisers, and a choice of two entrees, two mains and two desserts. The menu will also include a glass of Champagne and costs $195 per person. Starters Poached Crayfish with Almond Aioli, Tomato and Cress or Seared Scallop, Duck Confit and Hazelnut Salad Mains Steamed Snapper, Shitake Mushroom, Crab and Saffron Consomme or Roast Lamb Loin, Mint and Lentil Salad or Served with Mixed Leaf Salad and Roast Potatoes Dessert Cheese Selection or Cherry and Valhrona Chocolate Tart Coffee, Tea served with Petit Fours New Year’s Eve The Boathouse is the perfect venue for New Year’s Eve with fantastic views of the spectacular firework displays around the Harbour. This year, the Restaurant will be arranged for mixed tables of ten to help diners enjoy a fun, party atmosphere. The price will be $280 per person including wine. Two of the courses are shared dishes placed in the middle of the table. Appetisers Confit Tasmanian Crayfish Avocado, Black Olives and Tomato, Foudutta Entrée Hand-picked Spanner Crab Salad with Mint and Lime To share Whole Baked Salmon in Salt, Watercress and Potato Soufflé To share Kangaroo Island Paella “Chicken, Yabbies, Marron” with Snails and Saffron Dessert Chocolate, Coffee and gold Leaf Opera Cake Vanilla Granita Coffee, Tea served with Petit Fours Our newsletter and your privacy Information we collect from you to subscribe to this newsletter (eg your name and email address) is treated with absolute confidentiality and security, and is not used for any purposes other than to send you the newsletter and other information from The Boathouse at Blackwattle Bay. The information is not sold to nor used by any other organisation. If at any stage you wish to unsubscribe from this newsletter your name and email address is immediately and completely deleted from the mailing database.
Ferry Road, Glebe, New South Wales, 2037, Australia. Telephone 02 9518 9011 Email fish@boathouse.net.au Website www.boathouse.net.au © Copyright 2006 Bluewater Boathouse Pty Ltd. All rights reserved.