Cuisine:

• Sea food

The Boathouse on Blackwattle Bay Description:
Reflecting its background as a historic boat shed, the name doesn't truly express the gravitas behind this restaurant. Owner Tony Papas is himself a chef too, having cut his culinary teeth at Sydney's Bayswater Brasserie, and mentored by local luminaries before opening this restaurant. With such a waterside ambience it is a forgone conclusion that the menu will feature seafood, and few restaurants do it better. The snapper pie is well known, its recipe a closely guarded house secret. Chef Perry Hill worked with local greats and then at the River Café in London, and with a passion for fresh produce, understandably he favors Mediterranean cuisine. The Boathouse is known for its oysters (sometimes ten varieties on the menu). Seafood may range from confit of ocean trout from Tasmania; pan-fried smoked marlin from Eden; grilled bonito from Coffs Harbour with Pedro Ximenez, Ibérico jamón and pine nuts; and roast Western Australian smoked Spanish mackerel with mushrooms, horseradish cream, samphire and mussel butter. Veal and gnocchi might be on offer as alternatives. Expect to find some of the best hand-cut chips in town. It's a hidden gem and locating it the first time may sound tricky, but no one forgets how to return.


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