Facing Sydney’s Anzac bridge, The Boathouse on Blackwattle Bay is the perfect spot to relax and hit the pause button on life.
Right before sunset the view of the city and harbour is breathtaking. A walking track leads to the restaurant and on the other side a ramp guides you down to the dock where you can further take in your surroundings. Catch a glimpse of the kitchen and if you’re lucky a chef may wave you a hello 😛
There is a row of extremely steep steps as you walk through the door. Anyone elderly or struggling physically would have difficulty entering the restaurant. The dining room is quite casual and bistro-like. Unfortunately the white tablecloths were not out on this particular Wednesday night, which was a shame as it would of added a touch of elegance.
We watch the dragon boat racing glide through the harbour whilst sharing the beautifully presented entrée of roast baby beetroots with goat’s curd, black olive, pinenut and sorrel. It was executed magnificently. There was a nice balance of textures with little bursts of flavour. The soft cheese worked wonders with the variety of juicy beets. A terrific starter!
The Boathouse is known for their signature Snapper Pie. A popular dish that they “wouldn’t dare to take off the menu”. If you have an extremely large appetite you may order it as a main however it is ideally shared between two. A waiter pushes a portable table carrying our pie in which he cuts into two and then serves with smoked tomato and mashed potato. Sadly it lacked presentation. The mash was plonked onto the plate and the pie was oozing with runny liquid. Definitely a real let down and by no means restaurant quality. It would have looked more appealing if there was a bit more finesse such as smearing the mash or placing a nice quenelle on the side. The tomato also lacked flavour and skill.
Fortunately we chose the right dessert of pistachio cannoli with rhubarb ripple ice cream and salted caramel. The cannoli’s were crisp and generously filled with a sweet nutty cream. Each element shone on its own however all three flavours of pistachio, rhubarb and caramel did not work well together. We seemed to be enjoying each element individually. I especially liked the sweet tangy rhubarb coolie with the ice cream.
Petit fours of donuts stuffed with fig and ricotta were accompanied with tea. The filling was delicious however the dough was greasy and left a fatty after taste. It was an unusual sweet to have at the end of our meal.
We thoroughly enjoyed the night however The Boathouse did not meet up to our expectations. The backdrop of the Anzac Bride was definitely the icing on the cake!