QHA REVIEW June_2017

FEATURE
AIMING HIGH
Great food and service are a
major focus of The Belvedere
QHA REVIEW | 20
700 people. Indeed, on Mother’s Day we served
2000 people for the day. The previous year we did
1200 covers. That is huge for any restaurant but for a
new team that is aiming for success, it shows we are
working really hard to make it happen.
“We are pushing hard to make the most of this
renovation. The complete redo of our kitchen and new
Chef Dale Tait has enabled us to take the bull by the
horns to make sure what we offer coincides with what
the public expects from a waterfront venue. We are
working hard to ensure the kitchen is performing in all
areas. Dale is showing off what he can do. In coming
months, we will rotate out some of the older style
meals and bring in a new exciting menu, which will
appeal to a wider variety of diners.
“What’s also encouraging is our customers are now
getting involved in bringing this whole hotel to life
and are making it a staple. We want to make The
Belvedere the best hotel in Queensland. It’s a great
place – it really is. Just look around, the view is so
picturesque and there are plenty of people here. We
are obviously doing something right.”
The renovations focused on the main dining areas,
being The Pavilion, made up of four decks and the
centrally-positioned Jetty Bar, a much larger kitchen
as previously mentioned, and The Lounge and Lounge
Bar.
Custom commercial furniture specialists Ferrier &
Co worked with KP Architects on the refurbishment
manufacturing a range of custom timber dining tables,
chairs, stools and bench seats. Blackbutt stools and
high tables were custom made for the front bar, 12
large tile-top tables and matching bench seats were
crafted for the bistro, and several large Blackbutt high
tables feature in the outdoor dining area.
“The renovation went off without a hitch. There were
no issues really. We went into construction within a
couple of months of the plans being sent through and
the renovations were complete in a grand total of three