Howard Smith Wharves restaurant precinct deserted

Little more than a year since it opened, Brisbane’s hottest dining precinct has shut down entirely as restaurants opt to close rather than try to survive in a takeaway and delivery climate. BEFORE AND AFTER INTERACTIVE

JUST a month ago it was the thriving hub of Brisbane’s dining scene, now Howard Smith Wharves is completely deserted - the precinct’s once-popular restaurants choosing to close rather than offer takeaway under strict new government laws.

Howard Smith Wharves CEO Luke Fraser said a decision to temporarily close for the indefinite future was made in the interest of the health and safety of guests and staff as the COVID-19 outbreak continues to spread across the country.

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“We are devastated for our team and suppliers who face uncertainty through the months ahead while we’re closed, and for our beloved guests who we were unable to serve over this period,” Mr Fraser said.

“We really appreciate all the love and support we’ve been given by our beautiful Brisbane community.

“We are working tirelessly to get through these tough times so that we can come back bigger and stronger than ever when the time’s right.”

While some venues, including Chinese restaurant Stanley, Felons Brewery, and Italian eatery Ciao Papi, had been initially offering takeaway, the decision was made that it was simply too risky to continue.

It follows news last week that Howard Smith Wharves’ award-winning restaurant Arc Dining would close for good due to the COVID-19 pandemic.

The entire shutdown is a massive blow for the riverfront precinct which had become a tourist attraction for Brisbane, drawing up to 10,000 guests on weekends, with some restaurants serving 500 diners at dinner and 200 at lunch.

Owner of Howard Smith Wharves’ Japanese izakaya Yoko Dining and Greek tavern Greca, Jonathan Barthelmess, said his restaurants would remain closed for the time being.

“(It’s) hard times, but hopefully the teams will be OK,” he said.

“We have done and are doing everything we can. (It’s) pretty scary.”

Executive chef at Stanley Louis Tikaram moved from Los Angeles at the end of last year to take up the position in Brisbane and said he was looking at the temporary closure as an opportunity for change and improvement.

“I am going to use this time to test more recipes, write better menus, find more produce,” he said.

“This is the time I can put pen to paper and be using my time really productively so we can come back bigger and stronger.”

He said many staff at his restaurant were happy to take a break to return home and spend time with their families and vowed to return when the venues reopened.

“It’s a really tough decision, but we just want to knuckle down and get everyone safe,” he said.

No date has been set for the area to reopen.