Townsville cocktail bar Buzuka refreshes menu with ‘fusion of diverse culture’

The head chef at a Townsville cocktail bar has spilled the beans on the menu refresh that’s hit dishes this week.

Buzuka chef Hongbin Yu with some of the new dishes on offer. Picture: Evan Morgan

While it’s situated in the heart of Townsville’s nightclub scene, one cocktail bar has immersed itself in culinary diversity to offer patrons tastes and flavours from the other side of the globe.

Two years on from its official opening, Buzuka has given its menu a makeover which has launched this week.

Head chef Hongbin Yu whose culinary journey started more than 14 years ago in restaurants across Melbourne said the menu has allowed the restaurant to keep things “exciting” for diners, and provides them the ability to use fresh, seasonal ingredients.

One of the newest menu items and a personal favourite of the chef’s is the kingfish sashimi.

“We prepare sashimi on a daily basis by using fresh kingfish,” Chef Yu said.

Buzuka chef Hongbin Yu with some of the new dishes on offer. Kingfish Sashimi. Picture: Evan Morgan

“Kingfish offers a bold, distinctive taste with a rich, meaty texture. We use homemade citrus ponzu sauce and orange gel to combine its flavour. The fine brunoised chilli and tobiko give extra texture, spice and savoury to the dish.”

The next new dish Chef Yu boasts is the Malaysian seafood curry, said to be a mild seafood based coconut brother curry.

“It’s slightly creamy, sweet flavour but with a spicy kick,” he described.

“We have fresh barramundi pieces, prawns, calamari and scallops in the curry. For me, I love to squeeze the lime wedge to add extra tanginess and freshness to balancing the richness of the dish.”

Despite the makeover the restaurant has proven its loyalty to customers who have fan favourite foods.

“We kept a few dishes on the new menu, for example pork and prawn dumplings, Wagyu beef massaman curry and Pad Thai chicken,” he said.

Buzuka chef Hongbin Yu with some of the new dishes on offer. Malaysian Seafood Curry. Picture: Evan Morgan

“Those items are our best selling products. Regular patrons often have favourite dishes. By retaining these classics, we maintain customer loyalty and ensure they keep coming back. Those dishes also define our restaurant’s identity.”

When it comes to the new menu Chef Yu said its inspired and influenced by Asian places and chefs that he’s worked with.

“I have learned plenty of knowledge, skills and techniques, food cultures from them. The new menu is a delightful fusion of diverse culture, including Chinese, Korean, Japanese, Indonesian, Thailand, Malaysian, Vietnamese,” he said. “We try to use the fresh ingredients as many as possible and we adjust the flavour to meet our local market as well.”

The new menu officially launched Tuesday, July 30.

Originally published as Townsville cocktail bar Buzuka refreshes menu with ‘fusion of diverse culture’