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East Brisbane
Boo's Kitchen
Boo's Kitchen Menu

Boo's Kitchen

Thai, Asian, Asian Fusion

Dishes priced aroundA$22

Photo of restaurant Boo's Kitchen in East Brisbane, Brisbane

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Menu from Boo's Kitchen

Browse the menu highlights at Boo's Kitchen and explore the popular dishes people are craving! From starters to something sweet, take a look at what’s in store when you book a table at Boo's Kitchen. Besides the flavours, you can even check out the prices at this popular spot. Mmmm, we're getting hungry already...

Menu highlights



Crab Net Rolls

Deep fried net rolls filled with crab & prawn meat served with a plum sauce.

Thai Fried Chive Pancakes

Crunchy fried cake exterior and the tender cake on the inside makes Thai Fried Chive Cakes a hit

Chicken Skewers with Peanut Sauce

Grilled Succulent chicken as bites or on skewers served with a Peanut (Satay) sauce

Mixed Entrée Platter

Vegetarian Spring Rolls, Curry Puffs, Fish Cakes, Chicken Skewers. You get 2 pieces each to share



Crispy Pork Phat Phrik Khing With Green Beans

Phat phrik khing is drier than other Thai curries. I have specially made the paste in a very traditional home style way to bring out some incredible favours. Confusingly enough, the Thai name indicates that ginger (khing) is used in this dish, which in fact is not the case but has lemongrass, garlic and lime leaves.

Wagyu Steak with a Pea Wasabi Puree

Wagyu Steak with a Pea Wasabi Puree

Grilled Barramundi with a Coconut Cauliflower Puree

This beautifully creamy cauliflower and coconut puree brings great Asian flavours to the grilled Barramundi fillet - again one of my special creations. You can opt to have a simple lemon & herb sauce. Served with salad.

Massaman Lamb Shanks

This is one of my favorite creations - Lamb Shanks cooked i a Massaman sauce that I have modified ever so slightly to bring out some Indian flavours, becomes meltingly tender and the spices blend so harmoniously with the lamb - it truly is a perfect match. Put this together with sweet potato chunks makes it just absolutely a truly luxurious dish...



Thai Style Seafood Laksa

Laksa is a spicy noodle soup, a favorite in Malaysia, Singapore and Southern Thailand. Thai Laksa uses rice noodles, garlic, lemongrass, ginger, red curry paste, soy sauce, sugar, coconut milk, lime juice, coriander. I serve the Laksa with a decadent mix of Prawns, Scallops, Calamari & Mussels....

Soft Shell Crab with Yellow Curry

Battered, deep fried soft shell crab, served in a yellow curry sauce. While you will find different variations across Thailand, yellow curry has a rich taste with a sweet, milder flavors than the red and green curry.

Scallops on a Curry sauce - Choo Chee

Forget all you have ever heard about scallops having a fragile taste or being easily spoilt by strong and hot seasoning. This is just the opposite - it bursts with the flavours of the creamy choo chee that is the traditional Thai flavour base for seafood.



Thai Noodle Stir Fry - Pad Thai

Pad Thai is considered a global ambassador for the glories of Thai food; these simple stir-fried rice noodles are almost certainly one of the best-known examples of Thai cuisine worldwide. Dropped in a searing hot wok, chicken or pork & wide noodles alongside beansprouts coated in a distinctive sweet and tangy sauce and peanuts.

Glass Noodle Salad With Prawns & Scallops - Yum Woon Sen

Yum Woon Sen’ which translates as ‘Glass Noodle Salad’ is made with mung bean glass noodles - a popular dish in both inside and outside Thailand. The combination of ingredients and seasonings full of fresh herbs, spring onion, tomato and crushed peanuts. It is a fresh lime based spicy/sweet dressing.

Drunken Noodles with Prawns & Scallops - Pad Ki Mao

The story goes that this dish was put together by a drunk chef with leftovers - my husband & daughters say I am that chef after a few wines !!! Broad rice noodles, soy sauce, fish sauce, oyster sauce, garlic, chili, fresh black pepper pods, basil gives rise to its distinctive spiciness. The prawns and scallops brings my favorite seafood textures to the dish...


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