Rose Bay House is the latest elevated offering from the Boat House Group

Rose Bay House is the newest offering from the Boat House Group. The group is offering elevated dining experiences at restaurants such as Barrenjoey House, Manly Pavillion, and now Rose Bay House. Separate from The Boathouse Kiosk located downstairs which is continuing its café operations, Rose Bay House has a sophisticated Eastern Mediterranean-style menu with delightful mezze share plates, divine mains and my favourite from the dessert menu, a bombe Alaska made to share. 

Diner: Lisa Wagstaff
Address: 594 New South Head Rd, Rose Bay NSW 2029
Date: March 2024
Dining style: Eastern Mediterranean-inspired cuisine
Perfect for: Long lunches with harbour views.
Dish to dine for: Charred za’atar-crusted lamb surrounded with labneh
Price range Starters $7 – $26, Mains $29 – $48
Operating hours 11:30am – 3pm, 5:00pm – 9pm, seven days

Rose Bay House
Beachy spaces in Rose Bay House

We enter a space with oversized windows, whitewashed wooden floors, urns overflowing with flowers and a giant mirror decorated with seashells. It’s apparent the venue is maintaining the beachy-chic decor synonymous with the group and this much-loved Rose Bay location. We take it all in before being seated at a table on the terrace overlooking a collection of old dinghies, strategically placed along the roof of the below Boathouse cafe. The day is a little cold and the overhead heaters take away any lingering chill. 

Starters

A vivacious waiter brings us sparking water and menus as we are seated. Apparently, the house bread is the staple of any order as the dishes include many dips, spreads and sauces. Bread is the way to my heart. Here, the bread is a light and fluffy Turkish disc sprinkled with za’atar and sea salt flakes. It perfectly soaks up the flavours in the other mezze dishes; hummus sprinkled with Aleppo pepper with baked chickpeas, kingfish crudo on a bed of charred eggplant surrounded by a moat of tahini, and the showstopper: Vongole cooked in a buttery garlic, chilli and white wine sauce. The perfect recipe to warm us on an overcast day.

Rose Bay House
Mezze plates at Rose Bay House

Rose Bay House’s Eastern Mediterranean cuisine is inspired by group head chef Natali Mikailoglu’s childhood in Istanbul. Other mezze dishes include a house-hung labneh served with charred peppers, grilled sardines with parsley and lemon oil, and loligo squid. 

Mains at Rose Bay House

From the grill, we order the charred lamb and are served six succulent slices laid upon labneh, which is sprinkled with dill and peas. We also order snapper with cherry tomatoes, capers and green olives, dressed with light tomato oil. I’m glad we have leftover bread to soak up all the delicious juices from these dishes. The side dishes available are mixed leaves, fries, heirloom tomatoes, roasted squash, and the soy-sesame brussel sprouts we opt for. They are the perfect combination of crisp and juicy with a subtle amount of sauce keeping them light and fresh.

Lisa Wagstaff enjoys lamb and cocktails at Rose Bay House
Succulent lamb and Mezzerita cocktails

Cocktails

Natali Mikailoglu’s influence is also shown on the cocktail menu, the Mezzerita is a fun twist on the classic margarita with Aleppo pepper-infused Olmeca Altos Tequila, fresh lime, sumac sugar and a chilli salt rim. Hot tip: Visit during happy hour, from 4pm to 6pm on weekdays, for discounted Veuve Clicquot and cocktails. 

Dessert

Dessert is a choice of baklava, chocolate mousse, sorbet, espresso martinis or a log-sized bombe Alaska. The latter arrives with soft meringue peaks lightly torched. The waiter cuts it into four slices and serves us a slice each. The inside is filled with coconut and passion fruit ice cream. So good we have to have seconds.