Wilson's Boathouse, synonymous with the best of seafood dining in Queensland, is setting up shop and will soon open its doors to diners. With a reputation built on Manly in Queensland, Wilson's has unique access to fresh seafood, owning its own trawlers to catch delicious prawns and bugs.

Ensuring the new restaurant maintains the highest Wilson's standards, the executive chef from Queensland, Shane Keighley, has moved to Melbourne to oversee the launch. Previously the Captain of the medal-winning Australian team at the Culinary Olympics, held in Germany every four years, Shane will be serving up his signature Moreton Bay Bugs char grilled with herb butter.

With between 12 and 15 chefs in the cold and hot kitchens, Wilson's fine food will be served up in a beautifully designed space featuring exposed timbers and a highly visible island kitchen where diners can enjoy the theatre of cooking.

Oyster lovers can indulge in six varieties of oysters at any one time. An Oyster Bar and dry aging meat cabinet are just two of the distinguishing features of Wilson's Boathouse. Oyster shuckers will retrieve live oysters from the tank to ensure freshness and fish is filleted on premises. There are indoor and outdoor dining options plus a private dining room for special occasions.

Melbourne
18 - 38 Siddeley St,
WTC Wharf, Melbourne VIC 3005
Tel: (03) 9938 7772
Fax: (03) 9614 1059
melbourne@wilsonsboathouse.com.au