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SEA MAIL

End of Ferry Road, Glebe NSW 2037
ph 61 2 9518 9011 fax 61 2 9518 9098
email: fish@boathouse.net.au

What's up archives

24 July 06 Gourmet Traveller Food and Wine Dinner
On 24 July The Boathouse will be the venue for a Gourmet Traveller Food and Wine Dinner, featuring d’Arenberg wines. Join us and winemaker Chester Osborn from d’Arenberg, at 6.30 pm for 7.00 pm. Cost is $115 per person. Please call us on 9518 9011 for information and bookings.

26 June 06 Renovations at The Boathouse
We will be closed for the week of 26 June, reopening Tuesday 4 July, replacing the kitchen floor, refurbishing the bathrooms and painting the exterior of the building. We apologise if this inconveniences anyone but felt that it was better to get this all done in a few days of intensive work rather than drag it out over a longer period.

June 06 Sommelier Donna Freeman returns from Spain
Our new sommelier Donna Freeman is just back from a two week trip to Spain, mainly in the Alicante region. She made some memorable visits to some great wineries, for example at Enrique Mendoza she had a fabulous monastrell. As The Boathouse is now featuring bouillabaisse on the menu, Donna was really keen to find a Spanish rose to suit. And find one she did – the 2005 La Purisima ‘Estio’ Rosado! made from monastrell and tempranillo.

Visit us soon, try the bouillabaisse and have a glass of Spanish rose on the side.

June 06 Earlier opening on Saturdays
We are now opening a bit earlier on Saturday evenings ... reservations can be made from 6.00 pm.

May 06 Bourride and bouillabaisse
We have some exciting new additions to the menu—bourride and bouillabaisse—classic fish stews from the Mediterranean.

Bourride is almost as popular in Provence as bouillabaisse. Traditionally a variety of fish, three or four, are poached in a court bouillon and the resulting cooking liquor or stock is whisked into aioli which thickens into a garlicy sauce. The sauce is served over croutons with the fish served on top. Sometimes sauce rouille is also served with the bourride and often the aioli is flavoured with various things like sea urchin, seaweed, or pastis. We are using the same principles and serving yabbies in bourride with Murray cod and King George whiting.

Bouillabaisse is quite different in that it is essential that a variety of fish such as rock-fish are used to achieve the characteristic taste and aroma. Some French chefs maintain ‘a bouillabaisse without rascasse is like paella without rice’. Rascasse is a small rock-fish found in the Mediterranean and we use little rock cod in its place. The serving of this dish requires a few guests because of the number and variety of fish needed to really make it work.

The bouillabaisse is a spectacular course. Served for two in a large copper pot or ‘légumier’, full of steaming Kangaroo Island marrons, blue swimmer crabs, rouget, rock cod, ocean leather jackets, bass grouper, Coffin Bay clams and other delicious seafood. It is served to you at the table, complemented with rouille and our great bread to soak up those amazing juices.

April 06 Gourmet Traveller visits The Boathouse
The April edition of leading food and travel magazine, Gourmet Traveller, reviewed The Boathouse in an article titled ‘Time and Tide’.

Some of their comments were:

‘Thankfully, some things never change. The elements that made The Boathouse on Blackwattle Bay successful almost 10 years ago—including a superb, evolving seafood menu—still shine today’

‘…core elements are still what make The Boathouse great—a unique situation, a friendly buzz and a menu driven as much by fishermen as chefs.’

‘He’s [Perry Hill] a chef with a good deal of talent, and the fresh slant he has given the menu infuses it with new life. His food may be one note in the chord, but were it not to ring as true as it does, the larger piece would have little of its current richness. Yesterday, today and tomorrow: The Boathouse is one of our best, and you’ll do well to treasure it.’

16 March 06 Water taxi access
We are often asked about water taxi access. There is no formal water taxi landing site at The Boathouse, but the various water taxi services are usually happy to drop passengers at a landing just a few metres to the west of the restaurant. Call any one of the water taxi operators for details. It's a great way to arrive at The Boathouse, especially if you are bringing visitors from interstate or overseas.

12 March 06 Dorper lamb on the menu
For meat lovers – we have Dorper lamb hot pot on the menu. We are pot roasting small (8 kg) Dorper organic lambs with olives, rosemary, juniper berries and pinot grigio. Served with braised fennel.
 

1 March 06 Winter seafood coming into its peak over the next few months

Autumn is an exceptional period for NSW fish. Warm summer water temperatures still prevail and the milder air temperatures, coupled with large amounts of smaller baitfish and large spawning aggregations, see large pelagic and semi-pelagic species travel down our coastline. Crustaceans are also starting to become more abundant. Autumn and winter sees some of the best quality and most interesting seafood on the menu at The Boathouse. Menus change daily to reflect opportunities to showcase seafood from our network of specialist suppliers, so we look forward to seeing you in the restaurant.
 

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