Jolleys Boathouse - Mud Crab & Moritz and Duck & Pinot - New Winter Specials

Jolleys Boathouse - 1 Jolleys Lane, Adelaide SA 5000

With fantastic views overlooking the River Torrens and best known for their refined approach to modern Australian cuisine, Jolleys Boathouse has been a long time favourite dining destination for Adelaide locals and tourists alike. I (Taylor) had never eaten at Jolleys Boathouse, so when On The Chopping Board (OTCB) was invited to try out their new specials for the winter season, I couldn’t wait to try for myself! All food and drinks were provided by Jolleys Boathouse.

For the months of June, July and August only, head chef Tony Carroll has created two delicious dishes that are sure to warm us all up.

Mud Crab and Moritz
$100 per couple including 4 Moritz

On a cold Winter’s night, is there anything better than digging into a big bowl of spicy, aromatic broth and mopping up the juices with warm bread?! To me, there isn’t. Three times a week, Tony gets live mud crabs delivered from Darwin to create this fragrant dish. The mud crabs are then killed to order, jointed, and cooked in a spicy coconut and chilli broth.

The crab was cooked perfectly, taking on the delicious Thai flavours of lemongrass, kaffir lime and basil. When all the crab had been picked out of the shell, we were left to soak up the remaining broth with deep fried bao bread. The sweet, fried bread was a match made in heaven with the spicy broth, and even better washed down with an ice cold Moritz beer (or two)!

Mud Crab in spicy coconut and chilli broth, served with deep fried bao bread

If you’re a mud crab lover, there’s no doubt you’ll enjoy how this delicate meat has been cooked in this dish. For $100 per couple including four beers, I will be saving this meal for a special occasion, as there isn’t quite enough crab to fill up on and treat as a main meal.

Duck and Pinot
$70 per couple including 2 glasses of Pinot Noir

The second special on offer this winter at Jolleys Boathouse is a whole smoked duck served with steamed rice, Asian greens and szechuan cucumber. Like the Mud Crab and Moritz offer, it is designed to be shared between two people.

Locally sourced from the Barossa Valley, the whole duck are salted with prickly ash (a seasoning made from Szechuan pepper and sea salt) before being tea smoked and then steamed. This process of smoking and then steaming the whole duck creates a real depth of flavour, while still retaining a very moist, tender meat.

The whole duck is then split in half and brushed with ketsup manis (a thick and sweet Indonesian soy sauce), before being deep fried and served with a sweet date sauce. The crispy-skinned duck was full of flavour, and the Asian greens and cucumber provided some freshness and texture to the plate as well.

Whole tea smoked duck with Asian greens and Szechuan cucumber

We washed the duck down with a glass of Tolpuddle Vineyard’s Tasmanian Pinot Noir, which cut through the sweetness of the duck brilliantly with it’s subtle spiciness and punch of acidity. For $70 per couple, this dish is a generous serving and good value for money - you won’t walk away hungry!

Tolpuddle Vineyard Tasmanian Pinot Noir

If you haven’t eaten at Jolleys Boathouse in a while, why not pay them a visit in the next few months to try one of (or both of!) these flavoursome new dishes. The Mud Crab and Moritz and the Duck and Pinot winter specials will be available throughout Winter, starting on June 1 and finishing at the end of August 2017.

Jolley's Boathouse Menu, Reviews, Photos, Location and Info - Zomato


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