Shock burglary delays Manly Boathouse opening

Thieves have delayed one of Brisbane’s most anticipated restaurant openings, with the launch of Manly Boathouse pushed back.

A shock burglary has delayed the opening of one of Brisbane’s most talked about restaurants.

Manly Boathouse in the city’s bayside was scheduled to kick off this Friday, but after thieves broke in on Sunday night stealing vital equipment, including point-of-sales screens, the launch has been pushed back three days until Monday.

It also means cancelling almost a full weekend of reservations, with the restaurant 80 per cent booked out for its first four weeks.

The venue takes over the former dining institution Wilson’s Boathouse, with the site completely gutted and transformed into a restaurant, patisserie, gelateria and fish and chippery all under the one roof.

The ambitious project from Nikki and Greg Kay (Reef Seafood and Sushi, Newstead) puts talented chef Braden White (ex-Miss Moneypenny’s, The Apo) in the kitchen, overseeing all culinary operations at the venue.

Executive Chef Braden White at Manly Boathouse, which will open on Monday. Picture: Josh Woning

“With the location and the vision and the plan it was just something I couldn’t say no to,” said Mr White, who has been long-time friends with the Kay family.

The waterfront venue will have a stunning coastal vibe with rattan furniture, white walls, a 6m Corian marble bar, oyster shucking station, and al fresco seating with views of Moreton Bay.

“We’re a very approachable restaurant and we want people to come every day and not just for special occasions,” said Mr White.

With the Kays owning their own fishing boats and having a background running butcher shops, top quality produce will be the star of the show.

Restaurant diners can expect a share-style menu cooked largely on a wood-fired grill running from snacks like fried fish wings, charcuterie and at least three types of oysters freshly shucked on-site; small plates like sashimi using the day’s freshest catches, and large plates including the choice of three premium steaks, and sandcrab linguine.

There’ll also be large sharing dishes like whole roasted chickens and lamb shoulder, plus two types of seafood platters.

Nikki and Greg Kay, owners of the new Manly Boathouse. Picture: Peter Wallis

The drinks offering will include a universal wine list of popular varietals, alongside signature cocktails designed to complement the food.

Meanwhile, the fish and chippery will take a classic approach to the Australian favourite but give it a cheffy twist, with the team playing with different starches to create the ultimate crispy batter to coat the best quality local fish. Grilled and crumbed fish will also be available, alongside fresh oysters, prawns and crabs, while all sauces will be made in house.

Mr White’s chef’s touch will also be seen at the gelateria, with the Italian ice cream offering running from classics to signature flavours such as passion fruit pavlova or the indulgent coconut, macadamia white chocolate brownie with real brownie pieces. The gelato will be made with Maleny Dairies milk, while a sorbet range using local fruits will also be available.

And finally for the sweet tooth will be the patisserie, serving a rotating list of up to nine pastries daily, including the likes of danishes, cream puffs, croissants and sable.

“I don’t want to be stuck down doing the same things every day. I want to play around as much as we can,” said Mr White.

The restaurant will also soon add breakfast to the offering, specialising in gourmet twists on popular dishes.