As the boats bob about in Boston Bay, local diners at this waterside restaurant can wash down ocean-dwelling treats, such as Coffin Bay oysters and tuna sashimi rosettes, with local white wines. For those looking for a meal better matched to a robust red, there are a few one-time four-legged roamers on the menu such as the twice-cooked Mayura wagyu rump steak or the slow-roasted Onkaparinga venison rump. With its prime location on the northern foreshore of the bay, the spectacular views are best enjoyed from the breezy outdoor dining area.
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