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| 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 - Late
(Closed Tue & Wed) |
| 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 9507 or email us |
| 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
Freshly Shucked Oysters
Six fresh oysters shucked to order with cucumber, wakame and finger lime
Scallop Brulee with Blue Swimmer Crab
Lightly caramelised scallop custard, crab and citrus salad
Aromatic Duck Consommé
Four spice duck ham, Peking duck dumplings, shitake mushroom and bok choi parcel
Pork Belly and King Prawn
Sticky pork, king prawns in kataifi pastry, artichoke and date chips
Main Plate
Roast Winter Vegetable Tagine
Jerusalem artichokes, parsnip, cauliflower, roasted in the Moroccan style, steamed barley, figs and yoghurt cheese
Local Barramundi Fillet
Mascarpone and garlic soft polenta, sautéed wild mushrooms
Pork Rib on the Bone
Apple puree, chestnuts cooked in pancetta, caramelised baby onions, green beans and a sherry wine sauce
Trio of Beef
Cape Grim grass fed eye fillet with cafe de paris butter
Sticky short-rib over spinach
Braised beef cheek tortellini and thyme foam, celeriac puree, carrots and snow peas
On the Side
Sautéed chat potatoes, rosemary salt and parmesan shavings
Baby gem lettuce, tempura white anchovies, roast capsicum, macadamia dressing
Handpicked broccolini with burnt butter, pine nut, sage and lemon
Heirloom tomato, sheep’s milk feta, basil, balsamic dressing
Dessert
Alice in Wonderland
A journey in to a world of sorbets and ice cream
Yoghurt and Leatherwood Honey Panacotta
Ginger bread and fig
Deconstructed Chocolate Rocky Road
Blackcurrant marshmellow, melting hazelnut chocolate brick
Bombe Alaska
Choc chip peppermint ice cream encased in meringue, pistachio soil and strawberry three ways
Cheese Plate
Triple cream brie, manchego cheese fondue, blue cheese mousse bread sticks, lavosh and peeled grapes
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