Food: Calamari, eggplant, pomegranate and almond
Summer is officially over but we still have some delicious summery dishes on the menu like these roasted Hawkesbury River calamari. Served with an eggplant puree created from heavily charred eggplants, olive oil, eschallots, garlic and almonds, this tasty dish is finished with almonds and pomegranate, all creating a wonderful mix of textures and flavours.
Wine: Sinapius Clem Blanc 2016
This is a top field blend from star producer Sinapius (sin-ay-pi-us), which is located in the heart of the Pipers Brook wine region in Northern Tasmania. Their winemaking philosophy is very simple - fruit first, winemaking second - crafting wines that reflect the site, the soils and the season.
Their 2016 Chem Blanc is 50% Riesling with the balance comprising the aromatic varitieties of Grüner Veltliner, Pinot Gris, Pinot Blanc and a dash of Gewürztraminer. The grapes were hand-picked with intense concentration of flavours, then whole bunch pressed with some fruit crushed and left on skins for a few days. The varieties were co-fermented with wild yeasts, maturated in old 500 litre puncheons and kept on lees for five months.
This is a complex wine with aromatics of golden delicious apple, yellow peach, and pink musk stick, plus savoury notes of white pepper, celery and wet slate. The palate follows with Nashi pear, yellow peach, finger lime and spice, all complemented by creamy lees-derived texture and refreshing natural acidity.
Sinapius wines are of extremely high quality, made in small amounts and highly sort after by collectors, so make sure you try this wonderful wine next time you are in.
Planning a wedding?
We have hosted many beautiful weddings at The Boathouse and everyone agrees that our unique and historic boathouse location is the perfect setting for such a special occasion. Just imagine arriving by water taxi and then celebrating with a backdrop of spectacular views across Blackwattle Bay to Anzac Bridge and the City!
Together we can plan an exclusive menu of mouth-watering canapés, drinks, the finest fish and other seasonal delicacies. And apart from delicious food, we can also provide personalised menus and professional contacts for decorations and flowers to help you create a memorable event on your most important day.
For weddings, or any special occasion, please contact Jaime on 02 9518 9011 or firstname.lastname@example.org for details and help with planning.
Easter Hours 14-17 April 2017
Only six weeks to Easter! We are closed for Good Friday lunch, and Monday as usual, otherwise open for Friday dinner and all weekend. Booking essential, so please call us on 02 9518 9011 or book online.
We look forward to welcoming you again soon.
Christophe Dubois and The Boathouse Team