Manly Wharf: Makeover of iconic northern beaches site kicks off
The new Brisbane-based owners of Manly Wharf have kicked off their makeover of the iconic site by relaunching the Wharf Bar with a “fresh new look”. See the details here.
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The new owners of Manly Wharf and Wharf Bar have started putting their own stamp on the iconic northern beaches destination.
Brisbane-based tourism developers, Artemus Group, bought the leasehold to the wharf for $80 million — and purchased the Wharf Bar pub for $30 million — in May last year.
This week Artemus management announced it had relaunched the Wharf Bar as “one of the initial improvements being made as part of the long-term strategy for the revitalisation of Manly Wharf”.
“With a thriving local community and over nine million people visiting Manly each year, Artemus Group is committed to revitalising the waterfront precinct into a premium hospitality destination, creating a thriving community and cultural hub for kids and families to grown-ups and everything in between,” said one of the Artemus co-founders, Adam Flaskas.
The promised a “fresh look and a menu focused on good quality, pub-style food using some of Australia’s best produce” at the Wharf Bar.
When Artemus, owners of Brisbane’s riverside hospitality precinct Howard Smith Wharves, took over the wharf and the pub it said it was looking forward to “breathing new life” into the site.
Its Brisbane development, one of the city’s top tourist destinations, boasts a boutique luxury hotel and a microbrewery as well as a range of restaurants, cafes, bars and spaces for events.
Manly Wharf currently has 20 specialty tenancies including some of the seaside suburb’s most popular eateries including Hugos, The Bavarian and Sake.
Mr Flaskas, along with Artemus co-founder Paul Henry and CEO Luke Fraser this week revealed they had made “initial improvements to the Wharf Bar while continuing to operate business as usual”.
They drafted in the former culinary director of Hunter Street Hospitality and Rockpool Bar and Grill, Corey Costelloe, to consult on the menu.
“His extensive knowledge of seafood and beef aligns with The Wharf’s commitment to showcasing the incredible work of local farmers and fishermen,” they said in a statement.
“Together, Costelloe, group executive chef Shaun Hyland, group kitchen manager Mat Brazier and Manly Wharf Bar and restaurant’s new executive chef Chris Augustyn have curated a new Mediterranean-style menu.
“Manly’s Mediterranean meets surf-village charm has inspired the food and drink experience designed to complement slower days by the water enjoying Wharf Bar’s prime waterside location.”
The new menu features “smaller grazing plates; pub classics; burgers and bowls; a dedicated pizza menu; along with an impressive range of local meats, simply grilled with additional sides”.
It includes Clarence River baby octopus with lemon, chilli and oregano; 36-hour fermented pizza dough using Felons Australian Pale Ale, before it’s topped with the fresh, local ingredients; whole butterflied whiting from Coffs Harbour and; a 600g CopperTree Farms 45-day, dry-aged, bone-in ribeye steak.”
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