The first year in business is often called the toughest - something that could definitely be said for Ralph Norton, the new owner of Hallam's restaurant.
Norton Hospitality Group purchased the venue approximately 12 months ago after the prior owners went through liquidation.
The seasoned hospitality business had the restaurant open until March 23, when they were forced into closure by COVID-19 restrictions.
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They didn't let that stop them - undergoing extensive internal and external renovations for the past nine months, reopening to the public today.
"When we realised that COVID-19 was extremely serious and was going to impact us long-term, we decided to try and use it to our advantage," Mr Norton said.
"Once we knew it was here to stay, we applied to the council for a development application to add to the existing restaurant."
The renovations started with upgrading the bathrooms to include two new stalls and a fully compliant disabled bathroom, as well as a new wine room and private dining area, as well as an extensive renovation to the deck.
"People walk past and they say the deck looks fantastic, so we couldn't be happier," Mr Norton said.
"We're hoping to utilise it for at least 10 months of the year - it's heated, and has clear blinds and balustrading so we can have it weatherproofed for winter and other seasons where necessary.
"Now that we can have people standing and drinking, I really see the deck as a location for people to come and enjoy functions with cocktails and canapes - it has a beautiful view as the sun sets."
Hallam's will be reopening with a new team - spearheaded by executive chef Jake Kowalewski.
"Jake is trained by Luke Mangan, and has spent the last five years operating the Sky Bar restaurant in Singapore so we're delighted to have him on board," Mr Norton said.
"I can't emphasise how much we have faith in Jake to lead and train the team to excel."
There is one familiarity that will be returning.
"We're changing the name back to Hallam's Waterfront rather than Hallam's Seafood with the aim of broadening our appeal and our menu reflects that," Mr Norton said.
"Everything will be locally sourced where possible, and I'm particularly proud of the vegetarian and vegan offering- it's not extensive but there will be options, they are interesting and exciting. The dish on our entree list is to die for.
"We have some fabulous restaurants here in Launceston and we hope to be a part of that scene with the highest quality meals we can offer."
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