It’s been a big year for The Boathouse Group. The Sydney hospitality group closed its Palm Beach Boathouse location, opened a summer pop-up at Barrenjoey House called Casa, and on September 1, a new permanent venue, The Boathouse CYCA.
Located on the harbour foreshore at Rushcutters Bay, The Boathouse CYCA will offer breakfast, an all-day lunch and dinner menu and a bar, as well as play host to events.
The menu was designed by The Boathouse Group Executive Chef James Brownrigg, and features fresh, coastal dishes inspired by Mediterranean cuisine, like grilled barramundi, fish and chips and taramasalata, served alongside charred Turkish bread. Pizza, schnitzels and burgers will also be offered.
The CYCA, short for Cruising Yacht Club of Australia, is one of Sydney’s most-known yacht clubs, around for 80 years. It’s also the home to the Rolex Sydney Hobart Yacht Race.
Antony Jones, CEO of The Boathouse Group, says the groups’ venues are known for their picturesque waterfront settings so the CYCA was the perfect fit. This will be the first time the group will operate out of an existing venue, taking over as the hospitality partner.
“The key difference will be working alongside the team at CYCA to ensure our offering aligns with their club ethos and, most importantly, is well-received by the members and their guests,” says Jones.
Like other The Boathouse spots, The Boathouse CYCA will include plenty of plants, lobster-pot ceiling pendants and other nautical décor details. The design was looked after by Laura Patterson, The Boathouse Gorup Manager for Interior Design and Venue Presentation, who also worked on the relaunch of the Manly Pavilion.
As for how to best experience The Boathouse CYCA, Jones suggests you might arrive by boat if you’re coming from another part of Sydney.
“It’s magnificent puttering into Rushcutters Bay and through the yachts in the marina, then being dropped right in front of the CYCA,” he says. “Then, grab a picnic table on the deck, so you’re as close to the water as possible and order a round of cold drinks, as well as some of our smaller shared plates to get started.”
His picks for starters? The house bread, which is served charred with flaky sea salt, taramasalata, beef carpaccio, calamari fritti and tiger prawns, which are served in a bowl.
“I would then grab some larger plates to share with your group, such as the barramundi, which is served with artichoke, preserved lemon and fennel; eggplant parmigiana layered with stracciatella; and a prawn flatbread,” he says.
“Plus, I’d ordered some hot chips and salad. After the meal, I would take the opportunity to soak up the history of the club through the memorabilia, then have a stroll around Rushcutters Bay foreshore to walk off lunch. What a day out!”
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