The Boat House by the Lake
The Boat House by the Lake
Grevillea Park
Menindee Dr
Barton ACT 2600
Phone: (02) 62735500
Being located on the shores of Lake Burley Griffin is reason enough for a restaurant to crow in land-locked Canberra. But The Boat House provides plenty of reasons for diners to attend than just a pleasant watery view. The menu provides the whole spectrum of modern Australian tastes, from Asia to Europe (with several stops in between). Try the wagyu beef tartare and enoki mushroom rice paper roll or the Moroccan-spiced barramundi. Of course, if you do look up from your plate, there is plenty to please, with the stylish and very grown-up dining room backing right onto the lapping water of the lake.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Cost Entree : $20
- Cost Main : $30
- Cost Dessert : $15
- Cost Meal : $97
- Cost Entree Min : $27.00
- Cost Entree Max : $27.00
- Cost Main Min : $35.00
- Cost Main Max : $38.00
- Cost Dessert Min : $20.00
- Cost Dessert Max : $20.00
- Seats : 180
- Bookings Accept
- Bookings Advisable
- Bookings Group
- Function Room Seats 1 : 50
- Function Room Seats 2 : 180
- Function Room Seats 3 : 50
- Alcohol Byo Wineonly
- Alcohol Corkage Glass : 5
- Alcohol Wine By Glass
- Alcohol Bar
- Menu Vegetarian Count : 3
- Cc Mastercard
- Cc Visa
- Cc Diners
- Cc Amex
- Pay Eftpos
- Menu Vegetarian
- Menu Child
- Parking
- Wheelchair Access
- Wheelchair Toilets
- Waterviews
- Function Rooms : 3
- Alcohol Licensed
- Alcohol Byo
- Smoking Permitted
- Date Modified : 2013-05-02 01:01:36
Copyright © [2013] HWW Pty Limited.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy

Hot Tips
Making a cartouche
A cartouche is a circle of baking paper placed on top of a dish to prevent it forming a skin or drying out. To make a cartouche take a square of baking paper slightly larger than your pan, fold in half and in half again, keep folding the same way so that one corner remains the centre point of the paper. When you have folded it over a few times cut off the edge to form a circle.
Glossary
Daikon
A long white Japanese vegetable of the radish family. It is mild and crunchy and good in salads. Unlike other radishes it is as good cooked and raw.


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