About The Boathouse

Tony Papas and Robert Smallbone established The Boathouse on Blackwattle Bay in 1997 after being inspired by wonderful Paris brasseries like Terminus Nord, where the seafood is delivered to tables in pristine condition and with great theatre.

Both in the kitchen and on the restaurant floor our team strives to give you a professional yet relaxed dining experience, encouraging you to share and enjoy the unique produce that we have sourced from our exclusive suppliers.

Located in an historic converted boathouse at Blackwattle Bay, Sydney Harbour, the décor is classic modern Australian. Wooden floors, crisp white linen, solid white china and a fantastic kitchen like the galley of an ocean liner, designed specifically to handle the best seafood and produce at its peak.

Our menu

Our menu changes daily to reflect the quality and seasonal availability of the finest seafood and other produce available.

We have developed our own network of direct suppliers of crustaceans, molluscs, live fish and finfish. Part of our philosophy is to work with our suppliers to source only the best seasonal produce, and then to handle and prepare that produce with care, respect and deftness.

Favourites always remain on the menu. Oysters from various regions of Australia (we have up to fifteen different varieties on the menu at any one time), our famous snapper pie, and a range of live molluscs and crustaceans. We are the only restaurant in Sydney to stock the Woolli oyster, exclusively grown in the cleanest waters in Australia.

The wine list

Our wine list is quirky enough for the enthusiast yet friendly enough for visitors that may be less familiar with selecting from Australia’s unique wines.

Dominated by Australian and New Zealand wine makers, with a strong showing of European wineries, it is extensive without being complicated. It is predominantly a list built to perfectly complement the fabulous oysters, seafood and other cuisine that has established our reputation.