Massive turnaround: New operators reverse venue's fortunes

It's only been 12 months but this Mooloolaba restaurant is firmly on the radar of foodies, marking a stellar reinvention of a famous Coast venue.

GOING WELL: Pier 33's Cat Robertson with a colourful cocktail. Picture: Warren Lynam

IT'S only been open 12 months but Mooloolaba's Pier 33 restaurant is firmly on the radar of foodies around the state, marking a stellar reinvention of a famous Coast venue.

The former yacht club on Parkyn Pde, which sat on the banks of the Mooloolah River, had become rundown before John and Cat Robertson, Andrew Hohns, Hew Williams and Cricket Australia selector Trevor Hohns took charge of the venue last August.

A rapid fit-out followed before the new Hamptons-style venue opened its doors in November, 2017.

Barely a year later and the team at Pier 33 have been rewarded for their hard work with statewide recognition.

The venue was listed at number 81 in the 2018 Delicious 100 list of the best dining experiences in Queensland released on Sunday.

"We're rapt," Mrs Robertson said.

"We've only been open a year."

STOKED: Pier 33 at Mooloolaba has made its way onto the Delicious 100 list. Chef Simon Campbell and Cat Robertson welcome locals and guests. Picture: Warren Lynam

She said recognition like this was something they'd planned to strive for in the future, but had not been on their agenda so early in the restaurant's life.

"We're thrilled that it's happened," the co-owner and events director said.

"We've had a lot of inquiries over the weekend (after the list was released)."

Their seafood-inspired menu and expansive wine list was aimed at a higher-end market locally.

BUSY: Pier 33 chef Simon Campbell working in the kitchen. Picture: Warren Lynam

The upstairs function space which could cater to about 150 people had also proven hugely successful.

"Weddings are taking off at the moment," she said.

Next year was already filling up and they'd even taken wedding bookings for 2020 already.

She said the beauty of the set up was they didn't have to close the restaurant downstairs, unless someone wanted to book the entire venue exclusively.

MIX UP: Pier 33's Franki Karim mixing a up a drink at the bar. Picture: Warren Lynam

Mrs Robertson said their chefs, Simon Campbell and Lewis Dockerill, who joined earlier this year had made "huge changes" to the menu.

"The food is essentially theirs," she said.

Andrew Hohns is co-owner of Rick Shores at Burleigh Heads, which was named at number two in the Delicious 100 list this year, after winning it in 2017.

SERENITY: The view from the Pier 33 back deck overlooking the marina. Picture: Warren Lynam

Mrs Robertson said all of their chefs had been down to Rick Shores and gained experience and their quality and standards were influenced by Rick Shores, but their menu and creativity was entirely different.

"We're always looking to improve," she said.