THERE is something remarkably intoxicating unwinding in a BOMA after a long day exploring the vast plains of the Masai Mara.
The fire is lit, hearty foods are prepared and shared with family and friends, elaborate stories are told about the day's sightings and adventures while being surrounded by nothing other than the soothing sounds of the wildlife in the heart of the bush.
Merrijig is not Africa, and the wildlife is quite timid compared to an African elephant, however, the magnificent High Country that envelopes the BOMA is equally as magical.
BOMA, opening late June, will become exactly what its name represents – a home, a wooden circular shelter, a gathering place around a fire to share stories and adventures with family and friends of days spent in the snow, biking the trails, hiking the bush, fishing the rivers, or simply relaxing and enjoying the peaceful echoes of the High Country.
“BOMA will be a regionally inspired family restaurant with a focus on real food,” said owner and chef Mark Leslie.
“Real food that is prepared and cooked how I was taught from my days in the trenches of the Savoy, Claridges, Berkeley and the Connaught in London.
“Being taught and mentored by some of the world’s iconic chefs, my passion and skills were refined within some of the most revered hotels and restaurants within Europe, before being led back to London to open our first restaurant which was recognised by the Guide Michelin.
“BOMA will focus on seasonality food cooked from scratch complimenting great produce, not confusing what it is.
“No static menus or conventional processed food, however, constant changes in concepts that will be a disruptor to the norm.
“Travel and good food are two of my greatest passions in life.
“After meeting the love of my life, Renee and having Lochie, this never altered, and I have never strayed from my father’s words ‘you can never say I’ve learnt it all’ there is always something new to learn otherwise one becomes a boring chef."
After a career managing some of the most prestigious hotels and private luxury islands, it was time to come home.
Lochie, now 8, who has only known a life surrounded by sand and sea, is looking forward to the snow and learning to ski with his friends at Merrijig Primary School.
“We are incredibly fortunate to be surrounded by an amazing community who has welcomed us home,” Mark said.
“After we bought our house in 2006, Merrijig was always our escape when we needed a holiday.
“Now we can call it home.
“Pete, who built the space , would always ask ‘when are you coming home’?
“Well, we have come home.”
The whole family will be involved with Mark taking the reins as the chef, Renee on the front and Lochie promising to make his favourite Kombucha.
