FOOD & DRINK
Bushman's restaurant review
Words by Nathan Irvine
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Say G’day to a surprising comeback
It’s remarkable that we’re even writing about Anantara, The Palm’s Bushman’s restaurant in 2021. Back at the beginning of 2020, when Covid-19 sent the world into lockdown, the Aussie steakhouse and bar temporarily closed its doors. Most establishments that did the same, never reopened, but Bushman’s took this opportunity to go back to the drawing board and return bigger and better than ever.
Sure, it still carries the same warmth and welcoming atmosphere that it always has, but the menu has been taken to new culinary heights. The whole thing has been reworked into a satisfying meld of comfort food and fine dining. No, really.
The playful stuffed koalas and boomerangs that adorn the walls of Bushman’s belies a serious line-up of food that’s impressively presented and, importantly, tastes fantastic. Throw in a new concept that provides a little bit of theatre at your table with certain dishes (more on this later), and you’ve got a really great dining experience.
We were fortunate enough to sample a huge selection of the new menu. Too many to name here, but be safe in the knowledge that we didn’t try anything that we didn’t like.
Star dishes? The Wagyu beef carpaccio was a delight and so too were the pan seared scallops that had a melt in your mouth texture. As you’d expect from a steakhouse specialist, the cooked cuts of Wagyu beef were on point and packed full of juicy flavours that perked up our palates with each mouthful.
In a style not too dissimilar to a certain famous Turkish chef, there was a whole tableside presentation for the meat that was served. It was low-key and far less extravagant, but it certainly built up the anticipation levels to try the cuts that were presented to us. After choosing our steak knives from a selection housed in a fancy wooden box, we watched as our server finished off the beef with a gentle searing, slicing and – of course – a little salt.
But the showstopper belonged to the spit-fired lamb rump. The sauce that went perfectly with it was prepared next to us and contained plenty of flames that reduced the sweet flavours wonderfully. The lamb was then cut, placed around the hot plate and showered with the sauce. It was well worth the effort too, as the succulent meat was very moreish and some of the best we’ve ever tasted.
We’ll be honest, we feared being able to fit in a dessert. But who could turn down an ice cream meringue with fresh berries? Not us. It was a fitting end to a great meal, and one that we’re glad to say took place at a venue we thought might never come back. Fine dining and comfort food in one venue – welcome back Bushman’s.
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