THE restaurant boasting one of Mandurah’s best views opens on Thursday .
Heritage Restaurant Mandurah has taken more than a year to get from concept to reality, but venue manager Rob Steward said all things worth waiting for took time.
The management team has more than 50 year’s in hospitality between them.
Head chef Terry Strudwick has more than 22 years in the hospitality industry and has been cooking high-end dishes for 11 of those years.
Mr Steward has been in the hospitality industry for 25 years.
Their egos are soothed and kept under control by Irish manager Eve Lennon.
They are all familiar faces around town – Mr Strudwick owned Taste and Graze – while Mr Steward and Ms Lennon have managed various Mandurah pubs.
The food at The Heritage Restaurant will be modern Australian with an emphasis on shared plates.
“After spending some time with local communities here, watching dining trends and what was happening in Perth, Rob found that people were enjoying the bowl style sharing food concept,” Mr Strudwick said.
“We’ve married some ideas from both camps, being modern Australian with a twist and we have some American fare showing its head.
“Our specials menu will lead to us experimenting a little bit, we can put some new items on the menu and get customer feedback and work with the people on this menu.”
For many Mandurah foodies the real question is why did it take so long to open?
“There are a number of reasons the opening was delayed, we probably weren’t methodical about the way we did things and it was a learning curve for the ownership,” Mr Steward said.
He described the building as “perfectly imperfect” and the building is one of best reasons to visit The Heritage Restaurant.
It overlooks the Peel Inlet and is more than 100 years old.
Inside, the owners have preserved most of the original details while adding enough features to modernise it.
In a heritage building, called The Heritage, the aim for Mr Steward was to always provide heritage-style food, or at least make a lot of what they serve local.
“Forty per cent of our beer taps are provided by Mandurah-based business and we want to stay local as much as we can,” he said.
“Craft beer is a huge market driver at the moment, it is growing 2 per cent every year and it will become the mainstream market because people are willing to try new things.”
Mr Steward said he would not be locking out “old school drinkers” as they will have beers like VB and Carlton Dry by the bottle in the fridge.
“We’re a small restaurant with a focus on local product and craft beer,” he said.
“There is nowhere between Perth and Margaret River that does that right now.”
By summer, the restaurant will be licensed for 240, but initially it will be a soft opening and they will be seating about 130 people.