Lunch Fri-Sun noon-3pm
Dinner Tue-Sun 6pm-10pm
Over two decades, team Boathouse has built an enviable stable of suppliers to ensure that its sourcing of seafood is second to none. Nowhere is that more obvious than in sparkling plate of rock and Pacific oysters plucked from around the country, shucked to order, set on ice, paired with impeccable mignonette, lemon, rye bread and butter, and framed by views of Blackwattle Bay - and a bottle of muscadet. This is without doubt the finest place to eat oysters in the state. (A pity, then, that the waiter has to be prodded to share details on their provenance.) The denizens of the deep are the focus, but quail is handled with equal confidence, its juicy breast and confit leg given a fresh complement by persimmon purée and freekeh, just as bass groper is roasted en pointe and teamed sympathetically with sweet ham hock broth, cabbage and lentils. Sheep's milk yoghurt mousse with plum makes an inspired finale.