Seven plates of sheer splendour at the Boat House

Last night I along with friends and colleagues, were served a masterclass of finely prepared local cuisine, matched with wines. My tipple of the night was sparkling water but I was assured the wine pairings were excellent in particular the first wine from Stellenbosch (which I’ve visited) and the sherry. The venue was The Boat House at The Salty Dog.

The menu was very well planned and thought out and made excellent use of local produce, something dear to my heart. The wines looked and certainly smelt excellent and the team got them spot on!!

For first course there was warm sour dough with Abernethy butter and Broightergold Oil served with Parmesan custard in an egg shell with a salty puff pastry stick. The custard was creamy and very tasty.

Next was Fivelmiletown goats cheese with basil emulsion and mustard seed snow and the taste of mustard certainly came through. The basil wasn’t over powering.

The home smoked salmon was divine. There is a smoker on site which the smoke master uses oak chips and this worked well with the garlic oil (again a gentle hint).

The plate de jour was Skeaghanore duck breast which was served medium, confit duck, potato fondant and a lovely raisin and Armagnac jus. An absolutely sublime selection.

For palate cleanser there was Shortcross granita-I tasted it and it was very refreshing. This was followed by a chocolate feast from Neary Nogs chocolate complete with raspberry and gold leaf.

The portion sizes were amazing and throughout our meal we had introductions to the meal by Ken and wine by Jonathan. I would definitely recommend this venue for intimate dinners right upto parties upto a maximum of 36. Thank you for your great service and kind invite.



The menu was very well planned and thought out and made excellent use of local produce, something dear to my heart. The wines looked and certainly smelt excellent and the team got them spot on!!


For first course there was warm sour dough with Abernethy butter and Harnetts Oil served with Parmesan custard in an egg shell with a salty pouff pastry stick. The custard was creamy and very tasty.

Next was Fivelmiletown goats cheese with basil emulsion and mustard seed snow and the taste of mustard certainly came through. The basil wasn’t iver powering.

The home smoked salmon was divine. There is a smoker on site which the smoke master uses oak chips and this worked well with the garlic oil (again a gentle hint).


The plate de jour was Skeaghanore duck breast which was served medium, confit duck, potato fondant and a lovely raisin and Armagnac jus. An absolutely sublime selection.

For palate cleanser there was Shortcross granita-I tasted it and it was very refreshing. This was followed by a chocolate feast from Neary Nogs chocolate complete with raspberry and gold leaf.


The portion sizes were amazing and throughout our meal we had introductions to the meal by Ken and wine by Johnathon. I would definitely recommend this venue for intimate dinners right upto parties upto a maximum of 36. Thank you for your great service and kind invite.u