REVIEW
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.
Phone:
(02) 9518 9011
Website:
Bookings:
Bookings recommended
Features:
Licensed
Bar
Wheelchair Access
Impressive Wine List
Accepted card types:
American Express
Eftpos
MasterCard
Visa
Chef(s):
Colin Barker
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Food: ★
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
