Start your dining experience with fresh oysters in the shell, offered au naturel, Mornay or Kilpatrick, or delight in the simple flavours of Sashimi. Entrée involves Moreton Bay Bugs, served simply so, as not to take away from the delicate flavours, garnished with sea greens, lemon and a subtle pink sauce.
Chef recommended and presented a dish of oysters with a selection of local North Stradbroke Island and plump Coffin Bay that tasted like the salty southern ocean. All that needed adding was a squeeze of lemon and a pinch of salt that complemented the flavours.
The Desert menu was presented with a few delicious options including Rhubarb Crumble and Petit Croque en Bouche.
The new Wilsons restaurant is open, airy and fresh with an intimacy that comes from the personalised service of the staff. Whilst dining, we delighted in watching a fisherman catching bream from the jetty along with the plethora of boats that sail the passage in and out of the marina.
Wilsons Boathouse is the ideal location for that special meal, weekend relaxed dine, or indeed for any occasion. It caters for seafood lovers along with chicken, steak and kids meals on offer.
A special lunch menu is currently available with two courses and selected wines from $45 per person, and three courses at $52.
Follow Wilsons Boathouse on Facebook for up-to-date details on dishes and specials. Opening times are from noon Tuesday to Sunday with dinner served each night bar Sunday. Call 3893 3586 to make reservations.