Jolleys Boathouse Restaurant
Jolleys Boathouse Restaurant is situated next to the bridge on King William Street next to the river Torrens.
The restaurant has beautiful polished timber floorboards and floor to ceiling windows overlooking the river which makes it feel like a country lake house.
The menu is á la carte but there is also the option of the chef’s tasting menu.
Jolleys start off by offering each person a range of continental bread rolls which I thought was a lovely surprise. I chose the sourdough.
Hiramasa kingfish with coconut, Thai basil, green chilli and finger lime nuoc cham. The nuoc cham was perfectly balanced and the chilli gave it lovely heat.
Snapper tartare with Korean flavours, pickled vegetables, rice crackers and red dragon sauce. The rice crackers were so light, thin and super crispy. The red dragon sauce was wonderfully spicy and the pickled vegetables balanced it out nicely.
Southern blue fin tuna sashimi with shiitake mushrooms, seaweed, yuzu kosho and soy mirin dressing.
The fish in all 3 dishes were amazingly fresh, soft and melted in the mouth. I loved each dish had a different Asian inspiration. The raw dishes were my favourites.
House cured wagyu bresaola with pickled quince, house made fetta and torn basil. The bresaola was deliciously salty and the fetta was surprisingly soft and silky. I found the quince a bit too sweet for this dish.
Chargrilled scotch fillet with roasted fingerling potatoes. It comes with a choice of horseradish, chimmichurri or café de Paris butter. The steak was soft and juicy and the marbling kept the steak moist and tender.
Pan fried potato gnocchi with celeriac purée and oxtail. The gnocchi was soft on the inside with a delicious crispy crust on the outside and the oxtail was rich and flavourful.
Beef short rib with sweet potato purée and onion and parsley salad. The beef rib was so thick, rich and meaty. It was slow cooked so it was soft, moist and just fell off the bone. I did not really like the raw onions as I found they were too acidic and overpowering.
Ménage á trois. Trio of desserts. The chocolate fondant was perfectly cooked and oozed out delicious rich chocolate sauce as soon as I cut into it. The crème brûlée was silky smooth and luscious with a lovely sugar crust on top and the sheep’s milk parfait was delightfully creamy.
My weak mocha was nicely balanced with a good ratio of coffee and chocolate. The milk was nicely steamed and had good texture too with a creamy layer of froth on top. I was pleasantly surprised with the quality of my coffee.
Brownies came complimentary with coffee.
Jolleys Boathouse Restaurant is both close to the Adelaide Festival Centre and Adelaide Oval and within walking distance of the city centre. Perfect for a meal before a football game or a theatre show and the view over looking the river Torrens is so beautiful and serene.