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 Jaime@boathouse.net.au 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