Luke Mangan’s grand plan to put restaurant on Brisbane’s Story Bridge

Celebrated chef Luke Mangan wants to put a restaurant on Brisbane’s Story Bridge. This is his plan.

A restaurant on Brisbane’s Story Bridge is part of celebrated chef Luke Mangan’s plans to expand his culinary empire into Queensland.

Mr Mangan, who already has a 20-seater restaurant on Sydney’s Harbour Bridge, is keen to replicate the concept.

“I want to put a restaurant on the Story Bridge,” he told The Sunday Mail.

“When I was invited up to look at Howard Smith Wharves when it was still an empty site a few years ago, I thought, this is amazing; there are so many opportunities in Queensland, particularly as Brisbane heads towards the Olympics,” he said.

Mr Mangan acknowledges the Story Bridge is built differently from its Sydney counterpart – where Luke’s Table, a collaboration with BridgeClimb, is ensconced in the southeast pylon lookout – but he is not deterred.

“I’ve thought a lot about it,” he said.

Chef Luke Mangan would like to build a restaurant on Brisbane’s Story Bridge. Picture: Richard Walker

Mr Mangan – who also runs Glass brasserie in the Sydney Hilton, Luke’s Kitchen in the Kimpton Margot hotel and is contracted to P&O Cruises – has seen first-hand the fiscal boom an Olympics and Paralympics games can bring.

“We opened (former restaurant) Salt in Sydney in February 1999, and what the 2000 Olympics did for restaurants in the city was incredible,” he said. “And I think what Brisbane has now are some amazing chefs and restaurants, but by 2032 it will be even better.”

He predicted more “name” chefs would put their stamp on Queensland, following Melbourne’s Andrew McConnell, who is due to unveil his second Asian-inspired Supernormal in Brisbane in late 2023, and La Luna’s Adrian Richardson, who opened the meat-heavy Bos in the former Otto site in Queen St in November.

But Mr Mangan warned industry newcomers to look to successful operators before investing in the often fickle game.

“Queenslanders are very smart with their food; they know what they want – and you’ve got some of the best produce in the world up here.

“There are already a lot of great restaurants but there’s room for everyone – follow the path the ‘stayers’ have laid because they’ve done a really good job.”

He said industry leaders like Simon Gloftis (Hellenika and SK Steak & Oyster), Tony Percuoco (Tartufo) and Jake Nicholson (Blackbird) had consistently delivered.

“They have set a standard and a discipline for great food and they’re still going because of it,” he said.

“Brisbane’s not a place people should ignore.”