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The
Boat Shed

Perched on the water's edge of Maroochy River, The Boat Shed location draws on the local region's natural features - from the setting and architecture to the styled attitude - and infuses them with The Boat Shed's own unique friendly and inviting atmosphere.

The Boat Shed has long been serious about good food and ultimate service, lovers can savour an entree of coconut and chilli battered prawns on roasted banana drizzled with rum syrup, before diving into our signature dish of prime rib on the bone with sweet potato chips and caramelised onion jus.

The Boat Sheds casual atmosphere is fresher then ever. Dine Al Fresco in charming surroundings on the lawn-it's a favourite during lunch and Sunday brunch.

For dining in a casual and relaxed atmosphere, visit The Boat Shed today!
Telephone: 075443 3808 for bookings.
 





Coco Prawns with Rum
Syrup & Roasted Banana
 

Ingredients:
1 Banana
1/2 Lemon
50 grams Rocket
200mls Rum Syrup
5 Prawn Cutlets

Coco & Chilli Batter:
3 Chilli's
1 kilo plain flour
3/4 kilo corn flour
1.5 Ltr water
3 grams pepper ground white
250 grams Desecrated Coconut

Rum Syrup:
1/2 Diced chilli
10 coriander leaves chopped
7.5 grams Ginger diced
10 millilitres warmed Bundy Rum
6 grams Golden Syrup warmed

Roast banana then cut down centre length ways and squash to create base.
Place on rocket centred on large round plate.
Toss prawns in some flour then through batter and into the fryer.
Once crisp, drain off oil and place on banana and drizzle with rum syrup, garnish with a lemon cheek.

Coco & Chilli Batter:
Fold together dry ingredients, slowly whisk in water till smooth consistency then add chilli.

Rum Syrup:
Saute ginger, chilli and coriander then flambe with rum. Add Golden Syrup bring to boil. Portion while still hot dispersing lumps evenly.

The Boat Shed
Cotton Tree Esp.
Cotton Tree.
Telephone:: 07 5443 3808