Have you heard of the famous snapper pie at the Boathouse? I've been told that the snapper is cooked in a soubise (onion béchamel) sauce which has been infused with truffle oil, is that enough to get your taste buds tingling with curiosity? And how much do you love truffle? Well, we had the snapper pie and much, much, more! This one 'Hat' restaurant probably deserves another one.
Set on edge of the water at the end of Ferry Road in Glebe, is the Boathouse on Blackwattle Bay. The entrance is to the left of the building, then straight up the narrow stairs which then opens up to a spacious dining area, encompassed by floor to ceiling glass windows offering 180 degrees views of Blackwattle Bay, Glebe Bridge and the Sydney Fish Market.
The dark polished timber floor boards and natural timber tables and black chairs creates a beautiful natural tone, and the table setting is strikingly elegant yet simple with crystal clear wine glasses, crisp white perfectly rolled serviette on white bread plates accompanied with sparkling silver cutlery.
This restaurant is also known its amazing seafood selections, it is the only seafood restaurant in NSW to be awarded a 'Hat'. So, how do you choose from 15 variety of oysters, caviars and crustaceans?! We called for some help and asked for recommendations.
First to arrive are our refreshing mocktails – it wasn't on the menu but we just asked them to put something together for us.
This was one of the recommendations and wow, what an experience – if anyone has been to 'Bills' and have had those amazing ricotta pancakes, well these Potato Blinis are like mini ricotta pancakes, soft, pillowy and lovely – topped with salty trout roe with a dab of wasabi and crème fraiche – it's just deliciousness in one bite.
We had a selection of oysters which ranged from the mid north coast of NSW to Merimbula down south, Eyre Peninsula in SA and some from the East Coast of Tasmania served with fresh lemon and Mignonette and dark rye bread.
Sashimi of Eden Yellowfin Tuna with Brassicas, Wasabi and Ponzu
The tuna was fresh and silky and well complimented with the creamy wasabi and the ponzu (citrus soy sauce) added a slight saltiness to the flavour. The brassicas (dried cabbage flakes?) – was more for garnish, it had no taste and wasn't pleasant to eat.
Ham Hock Croquette with Iberico Jamon, Peas and Slow Cooked Egg
This dish is moreish however is best to be shared. The famous snapper pie has arrived – the waitress carefully wheels the trolley carrying the snapper pie in a casserole dish covered with golden puff pastry. Beside it on a wooden platter board are two bright plump red smoked tomatoes and a creamy bowl of mash potato.
Doesn't our waitress have a beautiful smile? she got shy because I asked if I could take a photo of her serving us the humble pie in which she said 'they usually don't ask and just take the photo'.. she was just lovely, her service was exceptional.
When serving the pie, she first peels away that golden flaky pastry from the pie dish, releasing that glorious truffle aroma leaving it dancing on the tip of your nose teasing you for a taste.
She then plates a scoop of the snapper in its thick creamy soubise sauce, some pastry, tomato and mash potato.
The sauce was delicious, packed with truffle flavour goodness - great for dipping the chunky chips too.
This is the dish that the Executive Chef Colin Barker, wouldn't dare take off the menu!
Pan Fried Wallis Lake Flathead with Ink, Spelt, Chorizo and Squid
We were expecting the steak to be tender and juicy but it was slightly tough for wagyu, there were a few small pieces of marrow and the Cavolo Nero (cabbage) puree was bland and tasted like kale juice on steak which I didn't enjoy.
I recommend you do tick this place off your bucket list or add it, it is a great dining venue with amazing service offering a world class dining experience and the only place you will find the humble snapper pie.