Brisbane’s underground favourite Boom Boom Room is ready to make some noise again. After a short break, the Ghanem Group venue reopens tonight (Friday 6th March) with a refreshed concept that leans harder into late-night energy, live entertainment and bold modern Asian flavours.
The idea is simple: a night that evolves.
Early evenings begin with relaxed DJ sets and live multi-instrumental grooves, creating the kind of supper club atmosphere the venue built its reputation on. As the hours pass, the tempo lifts. Soul and jazz performers take over, burlesque acts add theatrical flair, and vinyl DJs push the room into a high-energy late-night rhythm that runs well past midnight.
Fridays and Saturdays are designed as a seamless progression from dinner to dance floor. Thursdays introduce something a little more laid-back – an all-vinyl ritual where carefully curated records soundtrack after-work drinks and dinner before the room transforms into an intimate late-night listening lounge.
Food remains at the centre of the experience. Executive Chef Jake Nicolson and Head Chef Lyndon Tyers have built a menu inspired by the street food cultures of Japan, China, Vietnam, Thailand, Korea and Indonesia, designed for sharing and late-night grazing.
Small plates lead the way, including fried soft shell crab bao with kimchi and chilli mayo, refined yakitori skewers and steamed lobster sui mai served with ginger and lemongrass broth poured tableside from a clear glass teapot. Larger dishes bring deeper comfort – think rich rendang beef curry, Thai-style green chicken curry and BBQ whole barramundi with chilli, nuoc cham and fresh herbs.
Sides like green mango salad with crispy shrimp and spicy peanut soba noodles keep the table vibrant, while desserts lean playful, from Korean deep-fried milk with strawberries and chocolate fondue to matcha affogato with Vietnamese coffee gelato.
The cocktail list carries the musical theme throughout the night. “Bold & Boozy” drinks include the Fire Starter – Grey Goose with mandarin, verjuice and thyme – while the nostalgic “Fun & Funk” category features Cosmic Girl with umeshu, jasmine, plum and lemon. The “Sour & Zesty” lineup nods to pop divas with drinks like Rude Boy, blending Patrón Reposado, lime citrate, strawberry and champagne granita.
According to Ghanem Group’s Music and Entertainment Manager Michael Watt, the goal is a venue that sits somewhere between a restaurant and a nightclub – immersive, vibrant and constantly evolving.
When Boom Boom Room reopens, expect a space that starts smooth, builds momentum and finishes loud – an underground icon ready to reclaim its place in Brisbane’s nightlife.
