Exploring the Northern Territory doesn't have to be just a billy and a damper. A great place for a romantic meal in Kakadu is Mimi's Restaurant, Cooinda.
Let's face it, 'going bush' doesn't mean what it used to. What I mean is, if you want, you can trek to the big green space over there with a bunch of decorations and water bottles, but you don't have to.
On our trip to Kakadu National Park, one of Australia's greatest natural treasures and one we've been lucky enough to visit several times, Christina and I were surprised at how easy it was to get around.
We found neat roads, clear and relevant signage and as we entered Cooinda Lodge we had the realization that 'rough roads' no longer need to be part of the Kakadu travel vocabulary.
That's not to say it's not a wild country, or that you won't experience the Australian outback the way it's meant to be.
It's easier.
Book your accommodation in Cooinda here.
What is Cuinda?
Historically a central hub for explorers visiting Kakadu, Cooinda began life as a 'tent shop' in 1964. When crocodile hunter and self-described 'bushy' Tom Opitz and his London-born wife Judy opened the shop, Kooinda was just a supplier. For adventure seekers, head to remote areas of the Top End.
Named Bininj Kunwok, meaning 'happy meeting place', this place slowly developed into a kind of motel, but most travelers stayed in tents.
These days, visitors can still camp here, but exploring the Cooinda grounds it's clear that things have changed beyond what Tom or Judy might recognize by their pioneer whistles.
Everything from basic camping to luxury resort style safari lodge glamping is available here. And with that, the food offerings are just as extensive.
There's something for everyone, from coin-operated self-catering barbecues and food trucks (too deadly takeaway's fish and chips are really the best) to Mimi's Restaurant, which serves a variety of bushtucker dishes. Kuinda’s point.
As we settle into our pretty tables with native flowers, locally made scented candles and tablecloths featuring indigenous artwork, the restaurant manager, Chon, comes over to show us some gin from Willing Distillery in Darwin.
![Where to Eat in Kakadu NT - Mimi's Restaurant, Cooinda - Chef and Forager Krystle-dee Dalton](https://mrandmrsromance.com/wp-content/uploads/2024/03/Mimis-Resturant-Cooinda-Lodge-Mr-Mrs-Romance-12-Krystle-dee-Dalton-chef-forager.jpg)
Chef and Marauder Krystle-Dee Dalton talks about the dishes she prepares.
The G&T he serves us is a delicious treat that cools our blood and awakens our taste buds. Desert Lime Gin is bright, sharp, and herbal, but has an anise flavor, which I'm not a huge fan of. However, Kakadu Plum and Quandong Gin are sweeter with more juniper and floral notes.
Willing Distillery is Australia's northernmost distillery, located right next to Darwin Airport. But unless you're in Darwin or Cooinda, you'll have a hard time finding these. In fact, Mr. Jeon had to go to Darwin himself to buy these bottles.
For dinner we will be treated to a tasting plate showcasing the best bush tucker products we have to offer here at Mimi's.
This wonderful dish combines local meats such as buffalo, kangaroo, crocodile and barramundi.
Mimi's Tasting Plate at Cooinda Lodge
Rum Jungle Buffalo Fillet with Bush Tomato Chutney
This was my first time trying buffalo, and it came as a thick cut steak. It's juicy and juicy, but has a slightly gamey finish. It's the strong and satisfying meat I expected.
Kangaroo Fillet and Mango Quandong Chutney
Sliced into thin, fine steaks, kangaroo is delicate, surprisingly tender and not at all savory. It really shows off your talent in the kitchen.
Salt and Pepper Alligator and Lemon Myrtle Aioli
The battered and fried crocodile goyon is really delicious. The crispy coating and light, delicate flavor make it deliciously chewy.
Paperbark Barramundi with Mixed Cured Olives
The barramundi smoked with local paperbark is absolutely delicious. Thanks to smoking, the flavor of the fish became light and not overpowering, as expected.
All this served with very satisfying fries and spicy coleslaw.
For dessert, an exquisite panna cotta dome is served, garnished with sweet fermented local apples and sprinkled with Kakadu plum powder.
What about the rest of the food in Cooinda?
While here, Christina and I get the chance to try all of the restaurants, including the occasional specials created by Executive Chef Phillip Foote. If one of these dishes is available when you're here, it's definitely worth a try.
We have the Taste of Full Moon menu, which is a riff on the tasting plate and serves full servings rather than the small portions we ate.
As I mentioned earlier, the fish and chips from the Too Deadly Takeaway food truck (and the alligator tacos Christina ordered) are really good, but the standout for me is the dinner I had at Barra Bar and Bistro.
Barra Bistro, the restaurant at Mimi's (ordering from an outside kiosk rather than a la carte table service inside), has a variety of pub classics on the menu.
My Chicken Parmee Burger was probably the best chicken burger I've ever had. Crunchy, tender chicken, perfectly melted cheese, generous amounts of pickles, creamy slaw and bread to hold it all, and tons of fries — I'm in heaven.
Of all the things we expected to be impressed by on our once-in-a-lifetime trip to Kakadu, the food surprised us.
I'm not saying you should come to Kakadu for the food, but if you come here you might as well leave your billy car and damper kit at home!