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The Boathouse on Blackwattle Bay Restaurant Review: Enjoying a dozen oysters for dinner is not unusual. But finding 12 or more different oysters daily, sourced from around Australia, on a restaurant menu? It’s that sort of care for the basics that has made this place so popular. Established in 1997 and reflecting its background as a historic boat shed, The Boathouse’s moniker doesn’t truly express the gravitas behind this venture. Colin Barker is the head chef, and owner Tony Papas is himself a chef, too. With such a waterside ambience it is a foregone conclusion that the menu will feature seafood, and few restaurants do it better. The snapper pie is well known, its recipe a closely guarded house secret. Other options might range from seared hiramasa kingfish with saffron to pan-fried wild mulloway and much more. Something for meat-eaters such as Wagyu flank steak and a vegetarian dish will be on offer as alternatives. Expect to find some of the best hand-cut chips in town. It’s a hidden gem and locating it the first time may sound tricky, but no one forgets how to return.