Lorraine Elliott

"The prawn cocktail, something that might be relegated to retro quirky, is a standout. Succulent local prawns, with their winter layer of fat are served with chiffonaded lettuce, the thinnest brik pastry and a pitch perfect cocktail sauce."

The Miniature Life

"The squid was perfectly seasoned, and I loved the addition of paprika over it too. The squid was smooth, beautifully cooked and it honestly just melted in the mouth. There was some pickled cabbage too on the side, which offered a tasty and tart addition to the creamy squid."

Nina Rousseau

"Salt-and-pepper calamari is perfectly bitey."

Maria Schindlecker

"The Fried Squid with wadashi seasoning, citrus pickled cucumber, roast capsicum aioli is tasty. Being up in the bay their seafood is fresh and the squid bursts with flavour in your mouth."

Drift Travel Magazine

"The food is lovingly cooked with local produce – try the Boathouse Prawn Cocktail."

Jackie McMillan

"The Boathouse Prawn Cocktail lightly renovates the Australian classic with four plump whole local prawns. There’s the expected iceberg lettuce, judiciously applied Boathouse cocktail sauce, some smashed avocado and more sumac-sprinkled brik pastry. I like that this version doesn’t stray too far from the Aussie classic, merely corrects the over-zealous saucing and avoids brutalisation of quality prawns."