Boathouse Group partners with The Cruising Yacht Club of Australia

The Boathouse Group will bring a full menu offering from Executive Chef James Brownrigg to The Cruising Yacht Club of Australia (CYCA) as its new hospitality partner.

The menu will be available from 1 September.

It is another notch on the belt for the Boathouse Group, which Brownrigg joined in 2014: Boathouse has grown from modest outlets with nautical themes north of the Sydney Harbour Bridge, to a group with ten venues that has expanded beyond well sought after breakfasts to light and sophisticated dining options.

Brownrigg told CYCA the key to their success has been versatile, dining rooms, and simple straight forward food.

“At the end of the day, we love what we do, and we are here to make sure that when people come in, we look after them and they have a good time. We haven’t lost touch with that.

“We don’t do anything very complicated, and we don’t think we should be either. At the end of the day, we like to make sure that we are cooking food that people enjoy, food that people want to eat.”

The Boathouse Group takes a produce-driven approach most closely associated with a Mediterranean palate.

Brownrigg will take a two-pronged approach to the food for CYCA: fast and furious food pre sailing food and grazing food for lazy, long dinners.

“The most important thing to us, is that we please a lot of the sailing crew. We want something for them, that is thick and fast and filling, but we also want to serve something where people can come in and have a very up-market dinner. Somewhere Members can be proud to bring their friends and family along to,” he said. 

The breakfast menu will include avocado toast with tomato, feta, basil and olive oil, as well as the group’s famous bacon and egg roll with tomato chutney. For something more sophisticated Sydney rock oysters mignonette, beef carpaccio with truffle and pecorino and taramasalata, served with house-made flat bread are all on the menu.

After sunset main courses will include crab pasta with orecchiette, garlic and chillli, eggplant parmigiana with stracciatella and fresh fillets of barramundi served with artichoke, preserved lemon and fresh fennel.

Fish will be fresh and produce seasonal.

“You can sit on the deck and have a beer, with a snack… pop in and have a glass of wine with a friend, or you can come in and have a very special dinner for someone’s birthday.”

Jonathan Jackson, 28^th August 2023