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The Boat House
L'avis de Gault&Millau
Chef John Leverink joined The Boat House in 2001. He spent many years as sous chef, eventually working his way to the top.
Today, at this idyllic and picturesque lakeside setting, Chef Leverink serves technically brilliant, mature and understated cuisine with layers and punch. The wine list is impressive, and the service is friendly and earnest.
The restaurant offers a seasonal tasting menu – either four or eight courses. Both are great value, with generous additions. The slow-cooked pork belly with pear, miso and enoki mushrooms is a melting umami bomb with delightfully crisp skin and a balanced finish. And the anise-spiced duck breast with pickled daikon, wood sorrel and baby leek is balanced and satisfying, demonstrating the chef’s skill in understatement versus delivery. For another demonstration of impressive balance in both technique and finesse, the potato gnocchi with eggplant, mushroom and cashew cream is both rich and light, with an earthy balance and impressive seasoning.
PSST! They do functions, they do weddings, they do private dining and they do parties … and they do them all very well!
Reviewed for the 2019 guide
Grevillea Park, Menindee Drive, Barton