Autumn treats

It's hard to believe Summer is really over, but apparently Autumn is here!

The good news is that Pristine Pacific oysters are now in season and there is a wonderful new Piquepoul Blanc vintage to match; plus our Chef Colin Barker has created a spectacular new chocolate dessert just in time for Easter.


Pristine Pacific Oysters

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These stunning Pacific oysters from the family-owned and operated Pristine Oyster Farm on the ‘pristine’ waters of Coffin Bay in the Eyre Peninsula, South Australia, are now in season and happily on our Oyster Menu.

Cultured in some of the cleanest, most unpolluted waters in the world, Eyre Peninsula Pacific oysters have a creamy appearance, fresh ocean flavour and unique ‘cupped’ shell filled with juicy, plump meat.

Pristine Pacific oysters are certified organic and have won many awards over the years, so make sure you don’t miss them.


Borrowed Cuttings Piquepoul Blanc

“An astonishing match with oysters”, is how Max Allen in Gourmet Traveller described Borrowed Cuttings Piquepoul Blanc. And our top seafood chefs around the nation agree that this Australian-grown wine is a ‘masterstroke’ match for oysters.

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The new vintage of Piquepoul Blanc is a cool, crisp, fresh, citrusy, light alcohol wine. It’s very addictive and perfect for an aperitif at sunset, yet versatile enough to meet all seafood matches. It opens with a good fruity nose, green melons, apples and pears, and is the perfect accompaniment for oysters, crustacea, sashimi and Asian flavours.

This wonderful oyster match was inspired by Steve Feletti of Moonlight Flat Oysters, and created in conjunction with the winemakers at Windowrie Wines of Cowra, who apply the same degree of care in making Borrowed Cuttings as they do for their own award-winning organic wines.

Make sure you experience this ‘perfect match’ with your next plate of oysters at The Boathouse - the last vintage sold out! 


Chocolate Cannoli & Garnet Plum

A definite must for chocolate lovers, this dish is a mouth-watering combination of chocolate-filled cannoli with juicy garnet plums and a crunchy chocolate crumble.

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The chocolate filling is made by combining a chocolate custard with a creamy ricotta mix, the plums are thinly sliced, the crumble is a mix of chocolate biscuit balls and chocolate sable, and the dish is finished with a dusting of fragrantly spiced icing sugar.

Shown here served with vanilla ice-cream.



Happy Easter

We are looking forward to celebrating Easter with you. We are open for dinner on Good Friday (closed lunch), open as usual for lunch and dinner on both Easter Saturday and Easter Sunday, but closed on Easter Monday. Please contact Jaime on (02) 9518 9011 or, or book online.


Mother’s Day Sunday 13 May 2018

If you are planning on treating Mum at The Boathouse on Mother’s Day, please book as soon as possible as we are always very busy on this very important day! We will be open as usual from 12 pm for lunch and 6 pm for dinner. Just contact Jaime as above.

We look forward to welcoming you to The Boathouse again soon.

Christophe and The Boathouse team




Festive fun

The festive season is well and truly here and we hope you are having as much fun as we are. A reminder we are open for both lunch and dinner every day right up until 23 December, but please book in as early as possible, especially for larger groups.

On Christmas Eve and New Year’s Eve, we are open for dinner only, and are now fully booked on Christmas Day. You can check out our full festive calendar here

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Chef goes MACKEREL fishing with ET

Our Chef Colin Barker loves catching Australia’s finest fish as as well as cooking them, so he couldn’t resist an invitation from rugby league legend ET to join him on the first episode of this season’s Seafood Escape with Andrew Ettinghausen on Network Ten.

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Seafood Escape is a six part series showing the action and adventure of how sustainable seafood is sourced from the seas and bays around Australia. Col and ET took off to the Wessel Islands off the coast of Arnhem Land, NT, for a mackerel fishing adventure.

After joining the colourful local Wild Card fishing team and successfully wrestling Spanish mackerel away from hungry sharks around the boat, Col sets about cooking his catch on the beach for the crew. The result is a very tasty Spanish mackerel grilled over coals with barbecued lettuce and Salsa Rojo. Download the recipe.

Later back home at The Boathouse, Col impresses ET again with Roast Spanish Mackerel Romesco, caramelised garlic and fried artichokes. Download the recipe.

And if you missed the show, there's still time to view it on Network Ten.

It’s oyster time

As you know we are big on oysters at The Boathouse and always offer the widest possible choice available on the day. But of course, at this time of year, many of our customers are also planning on serving oysters as a favourite part of their festive family celebrations, especially accompanied by a nice glass of champagne.

Predictions are that oysters might be in short supply this month, and a little more expensive than usual, so make sure you order early. Then, if you want to impress your family and friends with your oyster shucking and preparation skills, check out this professional oyster masterclass Get Shucked with Colin showing you exactly how it’s done. 

Hot Summer treats 

When it's hot, there’s nothing better than a delicious, cooling, creamy dessert to finish your meal. So make sure you try this very tempting sorbet of white nectarine brulee cream and basil ash meringue, now on our summer menu.

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Not too late to order Gift Vouchers

If you are finding it hard to get that perfect gift for family members and friends, a Boathouse Gift Voucher is the perfect solution for an extra special treat. You can choose any value you want, then simply download the order form  from our website now for pre-Christmas delivery.

We look forward to welcoming you over the festive season, and wish all our customers very happy holidays and a wonderful 2018.

Christophe Dubois and The Boathouse Team



We're ready to party

The weather is warming up and that means party time is almost here! Don’t miss these fun events at The Boathouse:


Melbourne Cup Lunch: 7th November 2017

Spring racing is off and running and the big event that stops the nation is only a few weeks away, so please book your table for Melbourne Cup Day now.

Celebrate with us in comfort and style: we will be offering a delicious a la carte menu with a complimentary glass of bubbles and canapé on arrival.  Plus there’ll be loads of fun, including The Boathouse Sweep and prizes for Best Hat, Best Dress and Best Tie.

And as well as enjoying spectacular views across Blackwattle Bay, you will, of course, be able to watch all the Cup action on our big screen TV.

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For bookings for groups of all sizes, please call Jaime on 02 9518 9011 or email Limited tables available.


Christmas Day


Bookings are now open for Christmas Day, one of our happiest family days of the year!

Our Executive Chef Colin Barker has designed a special five-course degustation menu with a welcome glass of champagne on arrival. It’s $240 per adult and $50 per child. Tables always fill up fast, so please book as soon as possible. 


New Year’s Eve


On New Year’s Eve, you can enjoy our a la carte menu. And although we don’t have a direct view of the Harbour Bridge, you will still be dazzled by the amazing fireworks over the city skyline and across the Bay.

Please note, for New Year's Eve we are open for dinner only, and closed on New Year’s Day. Then it's back to normal hours for January 2018.


Extended December hours

As always, we are extending our opening hours throughout December. Please book your Christmas celebrations and functions in early, as we are always very busy during the festive season. Please call 02-9518 9011 or email

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Looking forward to welcoming you to The Boathouse again very soon.

Christophe and The Boathouse team


Welcome to Winter

Winter is well and truly here, but despite the chill outside we can still offer you spectacular views across the Bay, and give you an extra warm welcome thanks to our cosy log fire.

Our fireplace has been keeping our customers warm since the early days of The Boathouse and is still a much-loved part of our winter dining. There’s nothing quite like the comforting atmosphere an open fire can create on a chilly winter night.


It’s Truffle time!

Winter also welcomes back truffle season, so our ever-popular Snapper Pie is even tastier than ever with the addition of exquisite West Australian Manjimup truffles. We can also shave these delicious truffles on top of other dishes at your request - but for a limited time only!  

As truffle lovers know, this highly sought-after delicacy needs to be handled carefully as over-cooking can destroy its unique aroma. This is why truffle is shaved or grated onto your dish just before serving to help intensify the release of that very special aroma.

Sadly for us, truffles are difficult to cultivate and the truffle season is always far too short, so make sure you visit us soon and don't miss out on one of nature’s most coveted creations.


Oysters and champagne

One of the best ways to celebrate a special event is a plate of the finest quality oysters matched with one of the world's best champagnes, like Taittinger. 

Pierre Taittinger first discovered the Champagne region during the First World War. He came back with his brother-in-law to start a long journey that has led Taittinger to be one of the great champagne houses of the world. Pierre-Emmanuel Taittinger bought the champagne house returning it to the family name. Today, his daughter Vitali and son Clovis have joined him in the family business.

Taittinger has 288 hectares of vineyards located in the best sites of Champagne. They also source fruit from the region based on long-held contracts. A high proportion of these vineyards are chardonnay and this is reflected in the final blend of the house style.

This champagne is full of elegance and style with expressive fruit full of white peaches and floral notes of hawthorn and acacia. Vanilla pod notes give the wine depth.

A wonderful champagne with a selection of oysters is the perfect start to your meal at The Boathouse. 

Or just as delicious, you could also try Taittinger Rose with our Yarra Valley Golden Brook caviar, combining the crisp elegance of the champagne with the light delicate flavours of the dish.


Winter parties

We all love a good party, and what better way to brighten up winter! Whether a special birthday, wedding anniversary, end-of-financial year celebration or Christmas in July party, it’s a great time of year for entertaining.


Parties of 11 to 32 can be accommodated in the semi-private section of our restaurant, which gives your group some privacy without removing you completely from the buzz of our a la carte restaurant. You also get a great view of our open kitchen at work!


Bookings for larger private or corporate functions can be arranged for lunch or dinner any day of the week. We can host up to 90 guests for sit-down functions, and 180 for cocktail parties.

Special menus and beverage packages are also available. Please contact Jaime on 02 9518 9011 or to discuss your plans. 


Introducing Christopher

Finally, a big welcome to our new Supervisor Christopher Redford who has joined us to help ensure our restaurant runs super smoothly, and all our visitors are extra well looked after.

Since leaving the University of NSW with a Bachelor of Science, B.Sc. (Hons) in 2012, Christopher has gained great experience in a number of different venues. Firstly at the busy Nick’s Seafood Restaurant at Darling Harbour, then Merivale’s Bistrode CBD and most recently as Manager at the popular The Crocodile Farm Hotel in Ashfield.

We will certainly enjoy having Christopher as part of our team, as apparently his hobbies include part-time entertainer and kid’s party performer! He’s also keen on cycling and spear fishing - but hopefully not at the same time!

We look forward to welcoming you all again soon.

Christophe Dubois and The Boathouse Team

Late Summer news

Food: Calamari, eggplant, pomegranate and almond

Summer is officially over but we still have some delicious summery dishes on the menu like these roasted Hawkesbury River calamari. Served with an eggplant puree created from heavily charred eggplants, olive oil, eschallots, garlic and almonds, this tasty dish is finished with almonds and pomegranate, all creating a wonderful mix of textures and flavours. 


Wine: Sinapius Clem Blanc 2016

This is a top field blend from star producer Sinapius (sin-ay-pi-us), which is located in the heart of the Pipers Brook wine region in Northern Tasmania. Their winemaking philosophy is very simple - fruit first, winemaking second - crafting wines that reflect the site, the soils and the season.

Their 2016 Chem Blanc is 50% Riesling with the balance comprising the aromatic varitieties of Grüner Veltliner, Pinot Gris, Pinot Blanc and a dash of Gewürztraminer. The grapes were hand-picked with intense concentration of flavours, then whole bunch pressed with some fruit crushed and left on skins for a few days. The varieties were co-fermented with wild yeasts, maturated in old 500 litre puncheons and kept on lees for five months.

This is a complex wine with aromatics of golden delicious apple, yellow peach, and pink musk stick, plus savoury notes of white pepper, celery and wet slate. The palate follows with Nashi pear, yellow peach, finger lime and spice, all complemented by creamy lees-derived texture and refreshing natural acidity.

Sinapius wines are of extremely high quality, made in small amounts and highly sort after by collectors, so make sure you try this wonderful wine next time you are in.


Planning a wedding?

We have hosted many beautiful weddings at The Boathouse and everyone agrees that our unique and historic boathouse location is the perfect setting for such a special occasion. Just imagine arriving by water taxi and then celebrating with a backdrop of spectacular views across Blackwattle Bay to Anzac Bridge and the City!

Together we can plan an exclusive menu of mouth-watering canapés, drinks, the finest fish and other seasonal delicacies. And apart from delicious food, we can also provide personalised menus and professional contacts for decorations and flowers to help you create a memorable event on your most important day. 

For weddings, or any special occasion, please contact Jaime on 02 9518 9011 or for details and help with planning.


Easter Hours 14-17 April 2017

Only six weeks to Easter! We are closed for Good Friday lunch, and Monday as usual, otherwise open for Friday dinner and all weekend. Booking essential, so please call us on 02 9518 9011 or book online.

We look forward to welcoming you again soon.

Christophe Dubois and The Boathouse Team

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


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 for all the Festival details, and book for lunch on 02 9518 9011 or

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, 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

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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