On the waterfront at Glebe, an inner city suburb west of the CBD. 12-15 minutes by car.DETAILS
The restaurant is located in an historic converted boathouse at Blackwattle Bay, Sydney Harbour and offers stunning views of the skyline of the city and the majestic Anzac Bridge. The décor is classic modern Australian – wooden floors, crisp white linen, solid white china and a fantastic kitchen like the galley of an ocean liner, designed specifically to handle the best of seafood and other produce at its peak. This restaurant is a must, whether you want to entertain business clients, or enjoy a sentimental dinner for two. Established in 1997 by Tony Papas and Robert Smallbone, The Boathouse is one of Australia’s leading restaurants, with an international reputation for showcasing the best of Australian seafoods. The restaurant has been awarded a number of Chef’s Hats from the renowned ‘Good Food Guide’ and in 2002 Saveur Magazine nominated The Boathouse in its Saveur 100 list of the best dining experiences around the globe. FOOD & BEVERAGE
The menu reflects the quality and seasonal availability of seafood and other produce. Favourites always remain on the menu - oysters from various regions of Australia, opened to order, their famous snapper pie served at the table, and a range of live molluscs and crustaceans. Numerous other dishes appear on the menu subject to the seasonal availability of produce. They include Cuttlefish Noodles with Rice Vinegar and Ink, Ravioli of Blue Swimmer Crab and Beef Cheek in a Beef Broth, and Hiramasa Kingfish with Buttered Spinach, White Miso and Sea Urchin Roe. Snapper Pie has been on the menu almost since our restaurant's opening days. It is the ultimate share dish but it's worth fasting for a day so you can appreciate this rich and satisfying dish on your own.
Boathouse has developed a supply of crustaceans, molluscs, live fish and finfish by the procurement of produce through direct supply routes. For example they speak to their oyster growers on Friday before they harvest the following week's supply. On offer is a large range of fresh seafood purchased daily from the neighbouring fish markets. The nine varieties of oysters are house-shucked to your requirements, served with a champagne eschallot vinegar & dark rye bread. The menu also includes Ocean Trout with Mustard Crust, or Wild Barramundi with Wilted Mache and of course the restaurant's signature dish, Snapper Pie with Smoked Tomatoes. Unlike a lot of Sydney’s seafood restaurants there are plenty of options if meat is on your mind. We recommend the Veal Sweetbread or the Rack of Lamb.Tip:
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