British-born Tony Carroll’s approach to fresh fish, aged meats, cheese and raw ingredients highlights the integrity and quality of the products. Now the co-owner, Chef Carroll joined the restaurant as Head Chef in 2005, and since then he has been consistently rated as one of Adelaide's best chefs. Situated on an embankment beside the river, Jolleys Boathouse has a relaxed feel. Polished floorboards, whitewashed walls and floor-to-ceiling windows add to the dining experience.
Simplicity and freshness are second to none in Chef Carroll’s contemporary-influenced menu. Mayura Station Wagyu rump cap is gorgeously delicate. The beef is enhanced with side servings of pickled kohlrabi, caper leaves and Dijon mustard. Slow cooked to perfection, goat tagine combines tender goat shoulder with saffron, cumin, coriander, eggplant and apricots. Well balanced and aromatic, the stew is ideal for a cool day.
PSST! With stunning views of the river and parklands, the Loft at Jolleys Boathouse Restaurant is the perfect place to host your wedding reception.