Boathouse on Blackwattle Bay

Ph: 9518 9011; End Of, End of Ferry Rd, GLEBE 2037 www.boathouse.net.au

Seafood, $$$, ** for Food & Ambience
Open Lunch Tue-Sun noon-3pm Dinner Tue-Thu. Sun 6.30pm-10pm Fri-Sat 6pm-10pm, Closed Mons; Licensed; AE DC MC V
Chef (Perry Hill, 2007-11-3) Owner (Tony Papas & Robert Smallbone, 2007-11-3)

Mietta's Review
For a great seafood meal and an even better view of the business end of the harbour over the waters of Blackwattle Bay, you can't go past The Boathouse. Under new chef, Martin Bonn (ex Tetsuya's), the food rivals the view.

Other published opinions

Gourmet Traveller 2009 Australian Restaurant Guide Score: * "The slightly left-of-centre location atop a rowers' club boatshed has always been one of the Boathouse's charms. In all the respects that count -the rich wine list, mature service, peerless produce, entrancing views, substantial prices - it's a big-deal restaurant, yet it has an endearing quirkiness"

Sydney Morning Herald Good Food Guide 2008 Score: 15/20, One Hat "A decade on, it's gratifying to see Perry Hill settled at the helm of the ocean liner-like galley kitchen in this Sydney favourite"

Gourmet Traveller 2008 Australian Restaurant Guide "The Boathouse is the best place in the country t enjoy oysters. The views of the working harbour help, but it's more down t the offer of perfect specimens from around the nation"

Sydney Eats 2008 "This year, the Boathouse celebrated its loth birthday and we were lucky enough to be invited, along with suppliers and other longterm customers"

Sydney Morning Herald Good Food Guide 2007 Score: 15/20, One Hat "Could the chef shuffle at this chic converted boatshed have finally stopped with the talented Perry Hill (ex Salt and Moorish)? We hope so, as this is surely one of Sydney's most alluring dining destinations, where every table can enjoy the captivating harbour view and the calming, casual yet sophisticated mood, enhanced by switched-on, unobtrusive service."

Gourmet Traveller 2007 Restaurant Guide "The Boathouse is undoubtedly a fine diner with all the trimmings, but it's also the sort of place where people want to eat all the time, occupying that comfortable space in restaurantland, as it eases up to the 10-year mark, between special-occasion restaurant and regular treat."

SBS Eating Guide to Sydney 2005 "The beautiful views from this converted boathouse can't outshine the superb seafood from a skilled chef."

SMH Good Living Good Eating Mathew Evans 7/9/04 score 16/20 "Wow. The Boathouse seems a different restaurant to the one reviewed in April. New man at the helm Martin Bonn (former head chef at Tetsuya's) is doing remarkably deft, teasingly subtle food."

SMH Good Food Guide 2005 Good Wine List "There's much to love about the space above the University of Sydney's women's rowing club. To the left lies the Anzac Bridge in all its glory and to the right the Sydney Fish Market with the city towering behind. In between, the occasional ferry potters off to pick up charter groups. Inside, Boathouse includes a fishbowl kitchen, where you can see the best oysters in the world being shucked to order"

Gourmet Traveller Australian Restaurant Guide 2005 ** Good Wine List, Good Vegetarian Options "Although it has long been one of the most charming big-night-out restaurants in town, The Boathouse now feels reinvigorated. The appointment of a high-powered yet relatively unknown chef has been a shot in the arm for this Glebe landmark. Martin Bern, formerly chef at Tetsuya's, brings a light touch and deft technique to the menu"

Sydney Eats 2005 "Recent renovations have moved the bar to the back to give every table a view of Sydney Harbour's most beguiling backwater, with the futuristic Anzac Bridge as a backdrop."

Daily Telegraph NSW Restaurant Guide 2004, This is such a special place, converted boathouse ...with wooden floorboards, linen tablecloths and water views.

SMH GFG 2004, Good wine list, Unscored due to change of chef at time of printing,'it's still a boathouse, with worn wooden floors, open beams in the ceiling and chunky wooden chairs, and therein lies its charm. That, and the food that has been consistently good for years.'

Gourmet Traveller Guide 2004-one red star for fine dining, breezy and professional service, quality food, new chef Matthew Fleming formerly of Est., oysters, a Sydney highlight.

The Weekend Australian, 29-30/11/03, Carrie Kablean,'The decor is correspondingly simple...It's gloriously theatrical and the different flavours and textures are marvellous meld.'