“Without being pretentious”: Modern Australian, coastal vibes and good local food
The owners promise high quality Modern Australian dining "without being pretentious"
Fraser Coast
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Along the region's iconic esplanade is a restaurant named after the native Australian wildflower the owners love.
Banksia Seafood and Grill opened up in the space formerly occupied by Hoolihans at 381 the Esplanade, Scarness, just over a week ago.
Owned by former Vinyard Restaurant and Bar star couple - chef Saul and Aleeca Collins, the transformation of the space took four months.
Walking through the doors, the feel is Queensland coastal mixed with Australian heritage.
Native plants, fresh white panelling and light timber flooring fill the formerly Irish-themed space.
"That's why we named it Banksia, we wanted to emulate that nice, modern Australian feel," Aleeca told the Chronicle.
Choosing to source as locally as possible, different daily specials will be popping up from time to time.
"We're focusing on local seafood and regionally sourced Queensland steaks."
The couple also works closely with the local Kawungan butcher, "making sure (they) get the top quality stuff".
The same is said for the menu items which come from the sea.
"The local seafood here is amazing ... People want to support local, and if you're supplying local, then they can," Aleeca said.
And, with Saul as the head chef, you'll be wanting to try the most standout dishes.
"(Saul's) standout dishes are the Moreton Bay bugs and the seafood chowder, they're both really amazing," Aleeca said.
"He also has on his menu the Collins' Calamari, which is actually a recipe that his father taught him because his father was a chef as well."
With a total of about 30 years working in the hospitality industry between them, Aleeca and Saul's love for food led them to the love they have for each other, after meeting through work.
"My mum actually had a restaurant here in Hervey Bay, which was called the Bavarian ... both of us come from a restaurant family."
"Special" things are also in the works for the new eatery, after COVID-19 "settles down".
"We will be doing special nights, special events, and we will be introducing a lunchtime menu, a three course menu and things like that."
But, for now, Aleeca and Saul are just "happy to be back".
"We're really loving this, Saul really loves cooking and he had almost a year off due to COVID-19, so it's nice to see him back," Aleeca said.
"It's been very nerve wracking but exciting at the same time ... I think it's gonna be really good."
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Originally published as “Without being pretentious”: Modern Australian, coastal vibes and good local food
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