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.
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.
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.
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