The Boat House
Modern Australian
The Boat House

After renovations, The Boat House has transformed from tired function space to destination fine-diner. Some extra shine on the floorboards is matched by greater polish at the pass. Flashbacks to chicken-or-fish receptions are erased with a fine entree of confit salmon balanced by a tarragon emulsion and pickled cucumber. Fremantle octopus partners well with a strip of lardo, placed atop cauliflower puree with basil emulsion to one side. Confit duck leg gets a Eurasian makeover with miso-braised cabbage and silky celeriac puree. Desserts go a touch molecular with liquid nitrogen applied a la table to form a yoghurt and sorrel cloud. Equally playful is apple pie ice-cream that sits atop a creamy Japanese rice pudding. Floor staff are enthusiastic and now sport the wine smarts necessary to do justice to a 33-page volume compiled by Mount Majura's Kate Hibberson. Sparkling and canapes on the new-ish wraparound deck? Yes please.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • 4 courses $90, dégustation $120

  • Feature:
  • BYO
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings essential
  • Chef:
  • John Leverink


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