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The Boathouse on Blackwattle Bay Restaurant Review: Enjoying a dozen oysters for dinner is not unusual, but how about finding 12 or more different oyster varieties sourced from around Australia on a restaurant tasting plate? It’s that sort of care for the basics which 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. But it’s not all about oysters. With such a waterside ambience it is a foregone conclusion that the menu, from chef Colin Barker and his team, will feature seafood, and few restaurants do it better. Expect to find some of the best hand-cut chips in town, too. The snapper pie is well known, its recipe a closely guarded house secret. Other options might range from seared Coffs Harbour yellowtail kingfish with octopus to pan-fried Wallis Lake flathead, or char-grilled swordfish. Meat-eaters and vegetarians are not overlooked. Chargrilled Wagyu flank steak is as good as it gets, and meatless dishes are on offer as alternatives. Desserts include banana soufflé or whipped cheesecake with strawberry sorbet and black olive caramel. It’s a hidden gem and locating it the first time may seem tricky, but no one forgets how to return.