Bommie Restaurant
Bommie opened as Hamilton Island’s flagship fine-dining restaurant, named after the coral “bommies” — isolated reef formations that rise from the seabed around the Great Barrier Reef. From the start it aimed to showcase modern Australian cuisine using premium local seafood and regional produce.
Today it’s the island’s special-occasion restaurant, perched above the marina with sweeping harbour views. The menu is overseen by Executive Chef Ryan Locke, and leans toward elegant tasting plates, fresh reef fish and carefully paired wines. It’s refined but still relaxed — the sort of place where a sunset over the Whitsundays naturally becomes part of the meal. 🍷🐟
As it was Steve’s birthday while we were in the Whitsundays, we decided to splash out on a fine dining experience to celebrate.
Our meal
BREAD | CONDIMENTS
Sourdough with pine oil and smoked paperbark butter and macadamia purée with wattle seed crisp
WHITSUNDAYS PRAWN | BISQUE | RADISH
Sweet and savoury choux bun filled with a bisque emulsion and poached local prawns
CORAL TROUT | NATIVE FINGER LIME | SUCCULENTS | DASHI CRISP
Coral trout seasoned with finger lime, sea succulents with a smoked fish frames crisp
LOCAL CUTTLEFISH | CAULIFLOWER | KOJI | PUFFED BEEF TENDON
Thinly sliced confit Whitsundays cuttlefish, koji seasoned cauliflower and beef crisps
WILD VENISON | NATIVE WATTLE SEED | SMOKED BEETROOT | BLACK GARLIC
Native “pastrami” seasoning, lightly roasted with red fruit and barbequed blueberries
CUVÉE CHOCOLATE | WAGYU FAT MILK ICE CREAM | TEA SULTANAS
Stoneground, small batch Cuvée chocolate, tea sultanas infused lightly with whisky
Finished with a chefs treat of lemon reduction encased in white chocolate – pop in the mouth and bite in for an explosion of lemon
4 Responses
Oooohhhh, that looks amazing!😍
OMG delicious 😋
Happy birthday to Steve 💝
Very nice. Where’s the pie?
Looks amazing!