5 million a year in wages will be generated by the four restaurants set to open at the Old Launceston Sea Port on August 3.
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Between them the Sea Port owners and its food tenants have spent more than $3 million developing the four, new restaurants - Fish 'n Chip, JJ's Dockside Cafe and Wine Bar, Fluid Cafe Bar Restaurant and the Porthole Cafe and Patisserie.
The project manager Graeme Ryland said the restaurants would fulfill the visitor expectation of the city and enhance the strong local interest in food and wine and the city's distinctive river front.
"The waterfront food precinct at Sea Port will provide an expanded choice, seven days a week for visitors and locals," he said.
"Sea Port and the other developments around the Tamar Basin and boardwalk mean our waterfront is finally a vibrant hub."
The restaurants have attracted local and interstate investors.
Swiss-born and trained restaurateur and chef Stefan Hunziker has moved from Melbourne to develop Porthole Patisserie. His pastry chef, Kylie Moloney, has worked at the prestigious Florentino's in Melbourne and Bel Mondo in Sydney. "I saw the expressions of Interest advertisement in the newspaper while I was here on holidays early in the year," Mr Hunziker said.
Meanwhile, Judy and Stephen Johnson have invested $300,000 to bring their JJ's (Longford Mill) concept to the waterfront. JJ's Dockside will employ Sara (ex-Waterfront) and Nick Hooper to manage the 200-seat, 24 employee operation, seven days a week.
Fergus Carmichael's cafe- bar-restaurant, Fluid, is a reflection of Mr Carmichael's faith in the future of Launceston's food and wine industries and his belief in the city's boardwalk concept to link the waterfront along one trail. Fluid will seat 150 inside and has attracted a chef from London. "I believe the boardwalk will attract at least half of any visitors to the city and the Sea Port restaurants will benefit from it," Mr Carmichael said.
The Sea Port developers have engaged Scott and Georgina McMurray, of Fish Frenzy and Cow, in Hobart, to get Fish 'n Chip up and running.
Mr McMurray said their focus would be to provide premium, fresh seafood at a price and quality to suit all budgets. Fish 'n Chip will use the same paper cone packaging concept as Fish Frenzy and will source its fish mostly from Kyeema Seafoods at Kings Meadows.
FOOD FACTS
FISH 'N CHIP
What: Freshly cooked fish and chips for all budgets in same style as Fish Frenzy in Hobart.
Employ: 15 part-time, full-time and casual jobs.
Tables: Seating for 70 inside and 40 outside.
Hours: Seven days.
FLUID CAFE-BAR-RESTAURANT (licensed)
What: Modern and classic cuisine with a seafood emphasis.
Employ: 24 part-time, full-time and casual jobs.
Tables:150 inside and 50 outside.
Hours: Seven days 11am to 11.45pm.
JJ'S DOCKSIDE (licensed)
What:Cafe bar style with emphasis on wood-fired menu.
Seating: 100 inside and 100 outside.
Employ: 30 employees, full and part-time.
Hours: Seven days from 8am.
PORTHOLE CAFE AND PATISSERIE
Seating: 60 inside and 30 outside during summer.
What: Jackman and McCross (Battery Point) style pastries, sweet and savoury aimed at all-day market.
Employ: Up to 10 part-time and full-time jobs.
