Jolley's Boathouse Restaurant

Jolley's Boathouse Restaurant, Adelaide is housed in the age old boat house built by the boat maker Captain Jolley in 1880. This boathouse has been used for various purposes over the years. It had housed rowing skiffs, held events such as romantic Saturday evening dances, tearooms in the 1950's until it was bought by its current owners in 1987 and converted into a restaurant. The rustic brick flooring and the exposed timber beams, is still visible in the restaurant to tell the tale of its glorious history.

Jolley's Boathouse Restaurant in Adelaide, Australia, is picturesquely located on the banks of the Torrens Lake with exceptional view across the lake. It is well decorated with a garden of flowers and lush green grass around it. This restaurant has almost become an icon among all the restaurants in Adelaide with its unique combination of rich history and contemporary cuisine.

This restaurant gives a relaxed modern dining experience along with proper facilities to host corporate or private functions and weddings. Jolley's Boathouse Restaurant, Adelaide is also an ideal place for casual or business dinning or celebrating a special occasion in the cool, calm and relaxed décor with brilliant river views and perfect service. Food in this restaurant is served both inside the restaurant as well as in the outside dining area.

Jolley's Boathouse Restaurant, Adelaide offers a contemporary Australian menu brought about by the executive Chef Tony Carrol with the finest of local produce. The menu in this restaurant changes seasonally to take advantage of the best produce available here. This feature marks this restaurant as distinct from other Australian restaurants in Adelaide.

For a wholesome meal one may start with spiced duck in Tunisian brick pastry or silken tofu and move on to have harissa roasted leader prawns or crisp fried tea smoked duck as the main dish. There is a wide variety of desserts offered in Jolley's Boathouse Restaurant, Adelaide. Some worth savoring are poached savarin with roast rhubarb and pistachio ice cream.

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