We are proud to announce our Bistro opened on the 25th September at 5pm.
Our bistro shall be serving Modern Australian cuisine featuring many local ingredients produced in the Macintyre Valley region. Our current Spring Menu features Inglewood Organic Chicken, Gooralie Pork, Jack’s Creek Beef, locally grown citrus, herbs, Doolin Lancer Flour and Tweedy Spitfire Flour all produced in our Border river region. Our kitchen team is lead by Chef David Gill, who did his fine dining training under a two Michelin star chef. These classical cooking techniques are applied in the development and execution of our menu that focuses on using the freshest of seasonal produce.
Initially we shall be full table service BYO Bistro dining on the verandah with a corkage charge.
We will be offering fully licensed dining in the future once our bar is installed and the internal renovations are finished.
Seating shall be limited to 50 people at a time and shall be by booking only.
Friday – 12 pm to 9pm
Saturday – 12 pm to 9pm
Sunday – 12 pm to 4pm
For bookings please email us at firstname.lastname@example.org or text us at M. 0491 818 540.
The Macintyre Boathouse Providore is available for online orders and over the counter sales on Friday from 9am to 5pm and Saturday 9am to 3pm featuring stunning seafood, world class cheeses and smallgoods, freshly baked breads and pastries and in house made specialities.
We look forward to seeing you.