Reflecting the chilled-out charm of its riverside location, Boomarang is dining in casual Aussie style. Done up in a chic, modern design with hints of Down Under (the tables are custom made from raw recycled wood from Australian trees); you can lounge either indoors or on one of the alfresco daybeds while digging into some of the best tucker we’ve ever tasted.
Crocodile, emu, and kangaroo: The menu reads like an outback safari checklist, but this is no gimmick. Chef Aaron Keaney takes his bush tucker very seriously—sourcing fresh and fine native produce directly from Aussie farms to create a sensational fusion of native and international flavors. We like the generous portions of the dishes here and, of course, the good taste too.
We chose the baby octopus salad for a starter—comprising generous servings of baby octopus topped with lime vinaigrette, it was a hearty dish that we enjoyed. For mains, we had the Wagyu beef burger and the petit fillet steak. The former is a scrumptious sandwich of juicy Wagyu mince, caramelized onions, cheese and beetroot between flat bread; while the latter was 180 grams of perfectly grilled beef from Western Australia. Both came on a bed of fresh mesclun salad and hand-cut fries.
We ended our meal with a traditional Aussie pavlova, a meringue dessert topped with strawberries, kiwi, passionfruit and cream. Although it was a tad too sweet, we finished it off in a heartbeat. We’ll definitely come back for more, and especially to sample its more exotic offerings and the much-talked about all-day breakfast.
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