The journey to Bushman’s is the tourist’s dream, with that long, sightseeing stretch of road leading up towards Atlantis The Palm, and round the Eastern Crescent before arriving at Anantara the Palm Dubai Resort. The hotel is a luxury resort befitting of its surroundings.
Bushman’s is a charming little restaurant – with all the dark wood furnishings and Aborigine-inspired touches you’d expect at an Australian-themed grill.
The setting of the al fresco eating area isn’t ideal, though. We love a bit of terrace dining – at whatever altitude – but unfortunately the terrace at Bushman’s overlooks the car park entrance and the road leading round the crescent. It still has a charming view of the Burj Al Arab in the distance, but it loses a bit of charm due to the sight and sounds of 4x4s and taxis interrupting every other mouthful or conversation starter.
However, back to the food. There are elements of the meal that are truly outstanding – the truffle mash is a particularly moreish highlight. We’re also impressed by the entirely munchable toasted bread thins that arrive to commence our meal, including a black squid ink flavour that we can’t stop picking at. The steak, being Australian, is of a good, true quality – although the cooking temperatures of our steak and our dining companion’s salmon, get confused on this occasion, and we end up with a very much undercooked bit of meat and a very much overcooked bit of fish.
If you’re more adventurous then there are gamey options including kangaroo and crocodile skewers, although we play it safe.
To round things off, we’d recommend getting your hands on the tim tam and raspberry tart, an Aussie classic, and a sweet end to our meal, although there’s also a massive pavlova made table-side, if you’re dining with four.
Bushman’s isn’t the best steakhouse on the Palm, but for interesting dishes and an Australian spin on an evening, it’s worth a visit.