This is my idea of contemporary. Housed in a 1960s beach pavilion,its marvellously open-plan with floor to ceiling windows showcasing the tranquil bayside location. The cuisine is modern Australian with French style and a fusion of Asian flavours.
We had some innovative dishes,like quail steamed in soy with Sichuan pepper and a lamb fillet done in sesame oil dressing. Simply fantastic. We bypassed the desserts ,only to savour a share-plate of duck confit infused with cinnamon and served with beetroot,rocket and blood orange. We had a couple of glasses of local wines suggested by our head waiter. Excellent choices. Excellent flavours. ... and my beautiful wife complimented by the fabulous views. This was a lunch to recover from exploring Battery Point and Salamanca. Compliments to the establishment.
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