A short trip to Australia on the A1
You wouldn’t expect a restaurant like The Billabang next to a freeway. However, word of good cooking has yet to get around.
On the newly designed terrace, a koala and a bird watch guests dine.
Photo: dba
We only know Billabong from looking in the mirror. An eye-catching western-style wooden terraced house next to the A1 in Doss. And from the outside it looks like a sports & music bar. With our bikes, we initially feel a little out of place next to traffic. The sun beats down brutally on the asphalt, and there’s still no sign of the announced thunderstorms. The first surprise when you enter: Are we in a trendy bar in Zurich’s Seefeld or in the Winterthur suburb next to the Autobahn?
The design is inspired from the Australian jungle. Wallpaper with leaves, petrol and other shades of blue, and armchairs upholstered in velvet create a harmonious, chic environment. The lamps are decorated with palm fronds, eucalyptus and other plants. During our visit, all three areas of the restaurant are practically empty. The heat is more bearable on the covered terrace between the beer garden and the dining room. Adorned with platypuses and kangaroos, the card explains that a pilapang is a pool of water left when a river changes its course. matches.
But you can’t order poisonous platypus or kangaroo. Instead, emu fillet steak (an Australian flightless bird) is on the menu. A friendly service employee has explained that it is not available at the moment due to bird flu. Our regrets are limited. The prices for the aperitif are a bit expensive, with the Virgin Pina Colada (12 francs) and Kiwi Margarita (16 francs). The beef carpaccio (22.50) we share as a starter is perfect for that. Served thinly with slices of parmesan. There are also oven-warm rolls.
Although the menu focuses on meat, there are vegetarian and vegan options as well. We decide against classics like Chörbli, Cordon bleu or Kalsleberli and chicken wings on the barbecue. Rack of lamb (42.50) is wonderfully tender and pink. It goes perfectly with a reduced shiraz red wine jus, crunchy grilled vegetables and a cheesy risotto (8.50 francs extra). Barramundi Fillet (31), an Australian fish, is delicious and crispy on the outside. There are also grilled vegetables and a nice spicy mango chutney.
Ripasso (7.50 francs per glass) comes to the table very hot, but thanks to the ice cubes it quickly reaches the right temperature. We’re totally won over by the desserts: tiramisu in a mason jar (11.50 francs) and lamington (4.50 francs), an Australian cake with jam, chocolate and grated coconut, served in apple compote. Billabong won’t be a cheap treat. A good kitchen definitely deserves more guests.
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