We're feeling festive!

Join us for lunch

The festive season is now well under way, and we've extended our lunch hours during December, so make sure you join us for some holiday cheer. Please call Jamie on (02) 9518 9011 as soon as possible for larger bookings. Below are the updated hours...

New tastes for the season

Make sure you try these delicious new dishes next time you visit The Boathouse:

Honey Bugs

Honey bugs are as good as their name sounds. Also known as deep-sea white tail bugs, they are served raw and now at their sweetest best. 

Sitting on a bed of white nectarines, the honey bugs are thinly sliced, with macadamia nuts shaved over the top. Although the bugs are raw, an acidic ceviche cure of tomato consommé, combined with lime juice, chardonnay vinegar and bug shell oil, helps to break down the meat. And finally, the dish is garnished with summer purslane and amaranth cress.

 

Sheep's milk pannacotta, watermelon, blueberry & ginger 

The perfect summer dessert...inspiration comes from the most unexpected places. Chef Colin Barker was inspired by his daughter's watermelon and ginger juice at a local cafe one morning! Very fresh, delicious and oh so pretty!

 

 

THIS beer is THE perfect match

Nomad marries the best styles and techniques from around the world with Australia’s phenomenal native ingredients. 

Freshie Salt & Pepper is Nomad's interpretation of the classic Gose style - a German top-fermented beer, brewed with at least 50% malted wheat.

This spicy new beer contains sea salt and Tasmanian mountain pepper and is a fantastic pairing for seafood; the seawater is harvested from Sydney's own Freshwater Beach!

Freshie Salt & Pepper is an adventure in taste and highly recommended, so make sure to try it next time you are in.

 

our New look website

We are very excited to present our dynamic new website, specially designed to make it quicker and easier for you to get the news and information you need. So please check out our new look at www.boathouse.net.au

 
 

We hope you will come and celebrate with us during December, but if we don't see you, we wish you very happy festive celebrations, a great holiday and a wonderful 2017. 

Christophe and The Boathouse team

Spring News

New ‘oyster’ wine from Steve Feletti

It’s not often that an oyster farmer gets the opportunity to introduce a new variety of wine into the nation to match his oysters. Here’s how Steve Feletti of Moonlight Flat Oysters made his passion come true. 

About a decade ago Steve discovered picpoul during one of his frequent forays along the Languedoc oyster coast, famous for producing the finest oysters in France. Stunned by the match with oysters, known since medieval times, it became his mission to get the right picpoul vines for oysters into Australia.  

These vines were planted in beds strewn with oyster shell from The Moonlight Flat Oyster leases. And Steve joined forces with neighbouring Windowrie Wines, who shared his mission with great enthusiasm, to produce Borrowed Cuttings Picpoul Blanc.

Steve tells us that indications from the limited harvest so far are summed up as “simply luscious; big bulbous fruit from a heavy yielding plant”.

“The Australian release of Borrowed Cuttings Picpoul Blanc went out to premium restaurants in July, and has been described as a masterstroke wine match for our oyster portfolio,” he said.
 
“The wine opens with a huge floral fruity nose and has an almost buttery texture embracing the luscious cream of the oyster.  Even many minutes later a subsequent sip of Borrowed Cuttings Picpoul Blanc re-triggers an oyster umami tsunami on the palate.”

Make sure you try this perfectly matched wine with your next plate of oysters at The Boathouse.


Melbourne Cup 1st November 2016

Spring racing is well under way and Melbourne Cup Day isn’t far off, so please book now so you can celebrate 'the race that stops a nation' with us in comfort and style. As always, we will have a delicious a la carte menu, the Boathouse Sweep, prizes for the best outfits and lots of laughs!

And not only will you be able to enjoy our stunning water views, you can also watch all the excitement of the Cup on our giant plasma screen.

We are currently taking bookings for groups of all sizes.


Good Food Month ‘Let’s do lunch’

As part of the Sydney Morning Herald’s great food festival, we will be offering a ‘Let’s do Lunch’ special every Friday during October. Our lunch dish is delicious Marseille-style fish stew, saffron, rouille and crouton, plus a glass of white wine, beer or cider, and tea or coffee, all for only $38…plus, of course, there is always our great view. Check out www.goodfoodmonth.com for all the Festival details, and book for lunch on 02 9518 9011 or fish@boathouse.net.au.
  

GFG Awards: we’re happily wearing our ‘Hat’

The annual Sydney Morning Herald Good Food Guide 2017 Awards acknowledge the best restaurants in Sydney and around NSW, and we feel very honoured to be the only seafood restaurant in NSW to be awarded a ‘Hat’ once again. 

Here’s a snippet of our review in the Guide: “Oh, the joy of being handed a daily-changing list of up to a dozen different varieties of oysters… The rest of Colin Barker’s menu is equally ever-changing, from translucent fingers of alfonsino ceviche dotted with smoked buffalo milk, to a fleshy, crisp-skinned fillet of bass groper robustly paired with cabbage, ham hock and lentils. Desserts are also seasonally adjusted, so a whippy, oozy deconstructed cheesecake mixing strawberry sorbet and black olive caramel appears when strawberries are at their best…”

Great work Colin and team! And here are just a few of the recent dishes that impressed the judges: 

 Top left: Hand-picked Ballina spanner crab, dashi custard, broad beans and pig skin. Top right: Pan fried Coffin Bay red mullet, spiced fish soup, asparagus and cipollini onions. Above left: Roast Thirlmere duck breast with celeriac, muscadelles and golden needle mushrooms. Above right: Delicious roasted spiced pineapple, white chocolate cream and liquorice meringue.


December hours

We will have extended trading hours throughout December as shown below. Please book your Christmas celebrations and functions in early as we always get booked out very quickly over the festive season. Just contact Jaime on 02 9518 9011 or fish@boathouse.net.au, and she will organise everything for you. 

We look forward to welcoming you to The Boathouse again very soon.
Christophe Dubois and The Boathouse Team 


Autumn delights

It seems we’ve almost skipped Autumn completely, but before we dive into Winter, make sure you find time to drop by for an early evening drink in the Boathouse Bar and enjoy one of our spectacular sunsets across Blackwattle Bay.
 

Tathra Rock Oysters are back but be quick!

We always have a great selection of oysters on our menu, but my old favourite is the Tathra Oyster, which is not always available due to the grower's very high quality standards. 

Tathra Rock Oysters are single seed oysters raised on rocking, floating baskets to develop a smooth cup like shell. Grown by Gary Rodely in Tathra, they are harvested in the pristine waters of Nelson’s Lake in heritage-listed Mimosa National Park. There is no habitation, agriculture nor other commercial farming operations in the estuary, so no other contamination. Because of their location, they are a ‘direct harvest oyster’, meaning they do not have to go through a purification cycle; and regular laboratory-testing by Tathra Oysters shows that the oysters are pollution-free. Make sure you don’t miss out on tasting this special delicacy.

Special dinner for the Fisheries Research & Development Corporation

May 3.jpg

We recently had the pleasure of hosting a dinner party for the Fisheries Research & Development Corporation (FRDC). The FRDC has a significant responsibility in ensuring, on behalf of the Australian Government, that research is undertaken to assist in the management of fisheries and aquaculture resources for ongoing sustainability. 

Our Executive Chef Colin is known for his love of lesser-known seafood and he prepared a special dinner for our FRDC guests. Canapes of periwinkle, sardines and skate, were followed by pan-fried king threadfin, leeks, mussels and nasturtium; and grilled eastern redspot whiting, miso, radish and seaspray. Check out the pics!

 
Introducing Sulky Rouge Adelaide Hills 2015

New on our Sommelier Joe’s list, Sulky Rouge is named after a form of horse-drawn carriage and hand-made by Murdoch Hills wines in the Adelaide Hills. The blend comprises around 50% Syrah, pressed off early and co-fermented with a little Sauvignon Blanc, Merlot and Pinot Meunier. 

Winemaker Michael Downer was after a wine that was soft and juicy, and quite light and vibrant in style. A high proportion of whole bunches were retained, macerations were brief, all fermentations were via natural yeast and only old French oak was used. The wine was also bottled without any fining or filtration, and has a delicate, yet intriguingly complex, vibrant and refreshing character. It has aromas of cherries and raspberries with savoury earthy tones while the palate has a meaty and gamey character that finishes long. Make sure you try this intriguing wine, which placed in the top ten of the 2015 Adelaide Hot 100 Wines Awards.

New Year News

Happy 2016 to all our customers. We hope your New Year is off to a great start.

Beets by January

A new cocktail on our list from Akin, our barman extraordinaire. It’s an interesting blend with a good splash of Buffalo Trace Bourbon, house-made beetroot liqueur (Akin is keeping its ingredients a secret!), dark cacao liqueur and squeeze of lemon to bring it alive, all with egg white added for texture. Although I’m more a classic cocktail kind of guy, I have to say this one is a cracker!

Our Cone Bay Barramundi

Cone Bay Ocean Barramundi is the only ocean grown barramundi in Australia and exhibits ocean saltwater flavours similar to wild caught fish. Cone Bay is located way up north where massive tides rage, and the fish swim against them from inside their sea pens.  They are perhaps the fittest fish on earth, which is why their fat is spread evenly throughout the body, and fat is what barramundi flavour is all about. So instead of an earthy or muddy taste, this fish has a beautiful, clean and sweet buttery flavour. Its high fat content keeps it incredibly moist when cooked. We serve it with a crispy skin as it is sometimes referred to as the pork belly of the sea. Make sure you try it.

Francois Chidaine les Tuffeaux Montois 2014

This wine is Chenin Blanc drawn from Chidaine’s old Chenin plots, including the Clos du Volagray and Saint-Martin – sites that have stony soils, heavy in yellow limestone (or tuffeaux). These vines range in age from 30 to 90 years and are always cropped at a tiny yield resulting in a wine full of concentrated flavour. Always one of our favourite Chidaine wines at the Boathouse, the ’14 is a sublime example of a slightly sweeter style loaded with complex root beer, fresh ginger and nectarine aromas; it has a hedonistic, multi-layered mouthfeel, all balanced by tangy acidity and a mouth-watering, salty close.

Easter Hours 25-28 March

We are only closed for Good Friday lunch, and Monday as usual, but otherwise open for Friday dinner and all weekend. Booking essential so please call Jaime on 02 9518 9011.

We look forward to welcoming you again soon.

Christophe Dubois and The Boathouse team