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| Restaurant features at a glance |
| Restaurant |
Bommie |
| Cuisine |
Modern Australian |
| Price Range |
Entrees from $22
Mains from $39
Desserts from $12 |
| Location |
Hamilton Island Yacht Club |
| Opening Hours |
DINNER
6.00pm - 9.00pm |
| Sample Menus |
 Bommie Restaurant Sample Dinner Menu |
| Dress Code |
Smart casual (collared shirts for men and no singlets, boardshorts or thongs) |
| Other |
Only caters for guests 12 years and over, group booking limitations, private dining room available for up to 14 guests. |
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Booking Details
Bookings essential, please call (07) 4948 9422 or email hiyc@hamiltonisland.com.au
Seasonal Operating Hours
Opening hours may vary depending on seasons. Check the daily activity guide for full operating details prior to arriving on the island. |
Bommie Restaurant
The Bommie restaurant takes its name from the shallow, isolated and colourful reef patches found in the waters surrounding Hamilton Island. Short for the Australian Aboriginal word 'bombora', these 'bommies' provide a haven for tropical fish to feed and play, but also present a challenge to yachtsmen, who must remain vigilant to their presence.
Taking inspiration from the natural beauty of the marine environment, we present you with the Bommie restaurant. The carefully prepared local produce and individual attention to your experience aims to complement the sublime beauty surrounding you.
Sample Menu
Starters
King Fish, Sashimi, Calamari and Smoked Salmon
Miso cured king fish, South Australian calamari slithers, delicate smoked salmon, dashi jelly
Vegetable Garden (vegetarian)
Heirloom vegetables, tempura silken tofu, beetroot puree
Pork Belly and King Prawn
Crispy sweet pork, grilled king prawn and lychee salsa
Local Painted Crayfish
Cooked in lemongrass and lime, quinoa crumble and shitaki
Main Plate
Scallop Risotto
Seared Tin Can Bay scallops, preserved lemon & parsley
Local White Fish
Truffled scallop tortellini, ratatouille, fennel seed beurre blanc
Confit Ocean Trout
Trout fillet cooked at low temperature, cauliflower puree, cucumber and dill salad
Pheasant
Drunken cherries, Pheasant sausage, tempura pistachios
Dessert
Berries & Yoghurt
Berry cloud, honey yoghurt ice cream, chocolate wafer and balsamic syrup
Hazelnut Semifreddo
Blood orange sorbet, chocolate sauce and caramel glass
Deconstructed Black Forrest
Morello cherry sorbet, white chocolate foam, chocolate sponge & pistachio oil
Coconut Lime Cannoli
Fragrant coconut ice cream, pineapple Carpaccio & mango emulsion