FATHERS DAY 2010

Come along with the family and celebrate all that you love about your Dad.

Enjoy a hearty full breakfast, including your morning coffee, in the sun looking across the water. A wonderful way to start Dad's day and no dishes for you to clean up afterwards.                           Seating at  9 am and 9.30.                                                                                                                          Prices are $29 for adults and $19 for children.                                       

If breakfast is not your cup of tea then you may like to join us for lunch. Our chefs will be preparing a 4 course set menu for your Dad's pleasure, which should accommodate even your fussy Dad. Bookings are essential and can be made from 12.00pm.                                                                   Prices are $65 for adults and $29 for children.

NYE 2010

Get the gang together. The Boathouse New Years Eve Party is on again.

Come along and have a terrific night with the band and our staff, groove to your hearts content.

Enjoy a sumptuous 4 course meal, alcohol package and entertainment, overlooking Brisbane Waters with a perfect view of the New Years Eve fireworks during the evening, as well as a courtesy bus to get you home to the local area.

This year we will be selling tables and seats at communal tables for all our benefit.                   Tables are limited so get in quick to reserve your seat for this wonderful event. For booking and Enquiries contact The Boathouse on 02 4342 9994 or get in touch via our Contact Form.

Price $140pp (All Inclusive)

New Years Eve 2010 Sample Set Menu

Bread

Hand Made Pumpkin Damper With Basil Butter

Entrée

Szechuan Pepper Calamari, Asian Slaw, Mint, Coriander, Pickled Ginger And A Wasabi Salad Cream Or

Confit Honey Duck Leg With Beetroot, Poached Pear And Macadamia Nuts Or

Kervella Goats Curd And Cumin Raosted Pumpkin Tart With Roasted Capsicum And Wilted Rocket

Mains

Pan Seared Tasmanian Salmon With A Warm Nicoise Salad Garnish And Lemon Oil Or

Sumac Spiced Lamb Backstrap On Caramelised Vegetables, Hommus And Tabouli Jus Or

Dukka Coated Roasted Chicken Breast With Preserved Lemon Cous Cous And Mint Raita

Dessert

Chocolate Brulee With Blood Orange Sorbet And Tuille Or

Lemon And Lime Tart With Marscapone Cream And Raspberry Jam Or

Flourless Mango And Coconut Cake With Rosewater Syrup And Coconut Sorbet