The Boatshed Restaurant

Overview

Located within The Regatta Hotel, and overflowing with natural light and summer ambience, The Boatshed is the perfect venue to come and indulge in a long, steak- and wine-filled lunch. In the middle of the restaurant sits its stunning two-metre-long flame grill, so if the conversation at the table is a little dry, feel free to head over and watch the chefs work their magic. And magic it is, as you'll soon discover when your steak arrives.

Head chef Lachlan Alexander has been at the helm since 2018 and prides himself on working with some of the world's best beef producers. The Boatshed has won QHA's Best Restaurant in 2017, 2018 and 2019, which earned it a place in the hall of fame, and Lachlan is determined to drag that legacy well into the future.

The menu starts off with raw options such as oysters, caviar, tuna tacos and pickled vegetables, before moving on to more substantial options such as salt and pepper squid, Tasmanian half shell scallops with Korean chilli sauce and slow-cooked brisket croquettes with smokey aioli.

There's a seafood linguini, braised lamb ragu, beer-battered fish and pan-roasted barramundi for the mains. But it's the steaks that make this place stand out.

They start out with a not-so-intimidating 250-gram pure black angus flank from Gloucester, and move on to a Bass Strait MB2+ Tasmanian 500-gram T-Bone, before finishing with a 1.2 kilogram MB4+ 150-day grain-fed angus Tomahawk from South Australia. There are fifteen different cuts on offer all up, so be sure to give yourself plenty of time to peruse the menu. Toppers include blue cheese wedges, kilpatrick oysters, barbecue prawns and Moreton Bay bugs. 

When pairing your steak with wine, be sure to grab the attention of one of the expert sommeliers. The list is long, as you'd expect, with plenty of options by the glass or bottle — don't be afraid to ask for help.