PROFILE BY BEST RESTAURANTS
This restaurant slips easily into the modern Australian fine-dining mainstream with contemporary design and decor and effortless professional service merging perfectly with the chef global flavours and seasonal menus. Spring Bay scallops and baby cocktail abalone might carry a light touch of Thai spice. Bruny Island oysters are shucked to order and given a Japanese twist. Darns of salmon are crystal poached in a nod to China. Classic French duck confit is combined with crisp, meltingly tender pork belly in an apple and sweet ginger syrup. Morrels and ceps flavour silky lasagna. And perfect, still-pink chicken livers in toasted brioche are dressed with a brilliant orange and walnut glaze.
Located beside a River Derwent beach just 10 minutes from the city centre, the split-level, glass-wrapped space allows everyone, even the brigade in the open kitchen, to enjoy delightful water views. Crack a good night and the setting is romantically moon lit. During the day, seagulls and ducks parade and boats glide past. Add in the elegantly modern aesthetics and a very reasonably priced Tasmanian-biased wine list and The Boathouse is deservedly popular at lunch and dinner.
Graeme Phillips