Uni Boom Boom

Best Known For

Boom Boom Seafood Platter: Australian sea urchin, King salmon, Southern Blue Fin tuna and Hokkaido scallops.

Two of the world's most expensive ingredients – sea urchin and edible bird's nests – are what have Glen Waverley locals and visitors returning to Uni Boom Boom on Myrtle Street. Hiding away in a converted warehouse in a quiet pocket of this Melbourne suburb, Chinese decorations and music combine with the unorthodox space to create the ideal ambience for delving into delicacies from mother company Pacific Sea Urchin. Perhaps start with urchin egg souffle or char-broiled eel, before wild-caught Australian sea urchin, crispy fish roe, marinated free-range egg yolk and pickled seaweed; or braised abalone with mixed mushrooms and seasonal vegetables. For dessert, the choice is obvious – one of the edible bird's nest dishes – like chocolate fondant, or golden apple tart, topped with the nest.