Like so many of Sydney’s top chefs, Executive Chef Colin Barker spent time at Banc and The Ledbury in London. He has worked at The Boathouse for 21 years, working his way up from Senior Sous Chef. A lifelong fisherman, he is passionate about sustainable seafood and likes to offer diners lesser-known fish.
The Boathouse has an airy, spacious feel like a sophisticated beach house and the low-key decor focuses all attention on the spectacular views of the Anzac Bridge, the city skyline and Blackwattle Bay.
Start with delicious, huge king prawns from the Clarence River, butterflied and doused with butter and roasted. Yellowbelly flounder is cooked on the bone so the flesh is moist and sweet and comes with delicious crisp skin and a sweet and sour currant and pine nut sauce on the side. The famous snapper pie has a flaky puff pastry crust and the fish swims in a rich buttery sauce. A sugarloaf cabbage salad is a lovely fresh and crisp accompaniment.
PSST! The Boathouse is a fabulous location for your next function. Check out the options on the website.