The kitchen is run by Colin Barker (ex-Banc and London’s The Ledbury), who skilfully serves his innovative dishes, inspired by an underlying love of fishing. On a sunny day, lunch at The Boathouse is like a breath of fresh air. The space is a restored boatshed and the tables line the glass walls – close enough to see the bloom of jellyfish in the water.
At its core, The Boathouse is a seafood restaurant with an overwhelmingly wonderful selection of fresh oysters. The trout roe dish has a taste that is every bit as exciting as the science-like presentation. The roe is served with impossibly soft and fluffy potato blinis and crème frâiche that melts on first contact with the blinis and roe, while the final sting of wasabi is divine. The famous snapper pie is presented on a white-lined tray that is wheeled over by the waiter. It certainly lives up to the hype – oozing truffle and onion aromas and delicate snapper flavour, and topped with a buttery, golden lid.
PSST! The Boathouse runs an oyster masterclass – perfect for social or corporate groups.
More information about The Boathouse on Blackwattle Bay