With a dozen restaurants already parked on the edge of Sydney’s harbour, the king of waterfront restaurant real estate, restaurateur Bill Drakopoulos, has turned his attention south. Drakopoulos’ Sydney Restaurant Group has purchased prized Cronulla area restaurant, Summer Salt, which sits above the dunes of Elouera Beach.

“It [Summer Salt] is an iconic site, and I don’t use that term lightly,” says Drakopoulos, who has long had a particular predilection for the waterside dining. His Sydney stable stretches from Ormeggio at The Spit to The Fenwick at Balmain and Walsh Bay’s Ventuno. Throw in Ripples, and under-renovation fine-diner Aqua Dining. Earlier this year, he snapped up harbour jewel, Sails on Lavender Bay.

When Drakopoulos gets the keys to Summer Salt on Thursday, February 1, he’ll enjoy sand between his toes and salt in his nostrils given its location, on the dunes of a surf beach.

Since opening in 2005, Summer Salt gained international exposure as the venue of choice of a certain British tourist, Prince Harry, in 2015. The restaurant is under the watch of local industry veteran, chef Carl Jensen and his wife Brooke. Located in the one-time gym at the Elouera Surf Club, the Jensens are proud of its role in training a generation of local hospitality talent.

Brooke Jensen says they’ll finish up on Sunday, January 21 with “our farewell party to the shire”. Drakopoulos doesn’t intend to make wholesale change early, saying he’ll retain the Summer Salt moniker.

“It does need a big makeover,” he says. Long-term plans at the sprawling 170-seat restaurant will allow for a function space, and a new private dining room. The venue will also increase its hours to be a seven-day operation.

The incoming menu will focus on “coastal Australian with a Mediterranean influence”. Drakopoulos is keen to price it with a low-level entry point, but with enough luxe menu items that it can also cater for special occasion dining. He’s also keen to retain current staff.

Asked about his acquisition strategy when he purchased Sails in May, Drakopoulos says he focuses on unique properties rather than massive waterfront developments.

“I just picture myself where I’d like to be, and whether it’s a top-end meal or a coffee, it’s on the water.”