Golden Ox owner Nick Tzimas can’t wait to reopen the doors on Saturday

The owner of a popular restaurant, north of Brisbane, is counting down the days until he can allow diners back in – even if there will only be 10 of them.

Nick Tzimas has been dealt many blows during his 43 years as a restaurant owner but COVID-19 was the only one that put a stop to him waiting on customers.

Mr Tzimas has owned and run The Golden Ox, now at Margate north of Brisbane, for 43 years.

“It was like someone took our oxygen away,” Mr Tzimas said.

Despite closing the doors briefly Mr Tzimas did reopen with the restaurant’s first takeaway menu.

“It has been very hard, but we have been lucky and are doing good,” Mr Tzimas said.

News restrictions were easing and allowing restaurants to have up to 10 guests has put an extra spring in Mr Tzimas’ step.

“We can’t wait, you have no idea how excited we are,” he said.

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Golden Ox owner Nick Tzimas promotes his new takeaway menu. Picture: Renae Droop

Many other restaurant owners have said opening for 10 customers was not worth it but Mr Tzimas disagrees.

“We have our regulars who have supported us for 43 years, even now with takeaway, they are part of the family,” he said.

“We would do anything for our guests.

“A lot of people want to come out and sit back and enjoy dining and being looked after and enjoy great food and service. So we are going to do it.

“It is just so fantastic.”

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Mr Tzimas said he had already received a number of bookings.

In order to stick to the regulations tables will be spaced out and staff have all completed a COVID-19 training course online.

There will be a lunchtime sitting from 12.30-2pm and two dinner sittings 5.30pm-6.45pm and 7.15-9pm – every day of the week.

Golden Ox owner Nick Tzimas with his new takeaway menu. Picture: Renae Droop

Mr Tzimas said the number of people around Margate and the Peninsula had certainly increased since the restrictions had been lifted.

“The majority of people are doing the right thing and they seem happier,” he said.

Mr Tzimas said there was no doubt the road to recovery would be long for all businesses.

“We have to have patience and obviously there is going to be a lot of pain, but hopefully all levels of government will look at it and reassess it,” he said.

He said he would like to see some exemptions for larger restaurants to allow them use different areas of the restaurant such as function rooms to cater for a larger number of patrons.