Marcus and Amy Nicholson to open Tex Mex restaurant Butt Hut in Nerang
A Gold Coast couple have overcome a month from hell to open their dream restaurant after their nine-day-old son contracted sepsis.
Gold Coast
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A Gold Coast couple have overcome a month from hell to open their dream restaurant after their nine-day-old son contracted sepsis.
Marcus and Amy Nicholson were ready to embark on their next stage of life with their baby boy, Tommy and open a Tex Mex BBQ restaurant called Butt Hut in July.
They had planned to sign the lease for their restaurant in Nerang on May 13.
Two days earlier, their world was thrown upside down when Tommy was diagnosed with a condition called vesicoureteral reflux, which is when urine flows backwards from the bladder to one or both ureters and sometimes to the kidneys.
As a result of the condition, Tommy had a urinary tract infection (UTI) which then led to sepsis.
“He was nine-days-old when we sadly found ourselves rushing up to the Queensland Children’s Hospital intensive care unit,” Ms Nicholson said.
“We were left in a state of shock and fear that he wouldn’t make it … and if he did, what would the repercussions of the illness be.”
Ms Nicholson said Tommy was in Queensland Children’s Hospital for three weeks before he was transferred to Gold Coast University Hospital for a week and was discharged on June 9.
“We have been home for two months now, learning the ropes of parenthood.”
Ms Nicholson said they now plan to open Butt Hut on August 30 at 3pm.
“It has been a long journey with hurdles to overcome. But now that it has finally come to fruition, it’s all a bit exciting,” she said.
“We are so lucky to have an incredible support network around us.
“A big shoutout to my mum, Debbie who has been amazing. Both in her support for the business and with Tommy.”
Ms Nicholson said it had been a dream of Mr Nicholson’s to open a restaurant since he began selling food at markets in 2022.
“He has always had a passion for food and creating new concepts which he wants to share with his local community,” she said.
As for the name, Ms Nicholson said they chose it to “make people smile, even if they didn’t purchase from us”.
“It’s always a conversation starter,” she said.
Ms Nicholson expected the ‘smokehouse box’ which includes smoked pork, smoked wings, mac ‘n’ cheese, coleslaw and corn ribs, would be the favourite menu item.
“Marcus focuses hard on every aspect of food he creates, down to the bread and sauces which are made in house,” she said.
“He has a very ‘do it from scratch’ mentality.”
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