New Mango

Port Douglas & Mossman Gazette - - BUSINESS - AN­GELIQUE PAT­TER­SON

AF­TER six months of stand­ing va­cant, the for­mer Mango Jam premises have been leased and the new own­ers can­not wait to open their new busi­ness - Kitchen, Bistro & Bar.

The idea be­hind Daniel Cor­reia and Krys­tal Miller’s new ven­ture is to be a fam­ily-friendly res­tau­rant which is af­ford­able for lo­cals.

“We’re aim­ing to be opened by the end of June,” Ms Miller said.

“We iden­ti­fied a gap in the mar­ket, there are lots of great places in town but it’s fine din­ing which is highly priced and at the other end there are some great pubs, but there’s noth­ing in the mid­dle.

“Our idea was to bring it back to what this res­tau­rant has al­ways been, re­ally great value, de­cent priced and re­ally cater for the fam­ily.

“It’s priced so lo­cals can come out and not feel it in their pock­ets - and not just on lo­cal nights.”

The owner/op­er­a­tors vis­ited the town many times be­fore mov­ing here in April and Ms Miller has a back­ground in project man­age­ment and hos­pi­tal­ity, while Mr Cor­reia is a chef and worked with Danny Gray from Rat­tle ’N’ Hum to re­launch Paddy’s.

“The last on-sea­son I re­launched Paddy’s with Danny and it was a good feel­ing re­build­ing Paddy’s and have lo­cals come in and en­joy it,” he said.

“I’ve opened many, many busi­nesses for the same com­pany and af­ter Paddy’s we both went back to Syd­ney for the sum­mer and got this place and here we are again.”

The menu will fo­cus around wood-fired piz­zas, pas­tas and salad but with a mod­ern twist, a “con­tem­po­rary Aus­tralian-Ital­ian”.

“We’ll have mod­ern wood-fired pizza for ex­am­ple will have a pork belly pizza on the menu and in ad­di­tion we’re do­ing rus­tic pas­tas, small plates and ta­pas,” Ms Miller said.

“There’ll be home-made fresh in­gre­di­ents, it’s hon­est food and is go­ing to taste awe­some.

“We want it to be ca­sual and re­laxed with a chillaxy vibe and we’re go­ing to have a cock­tail lounge.”

Be­fore they can in­tro­duce their menu and res­tau­rant, the busi­ness part­ners have a lot of work ren­o­vat­ing the site to cre­ate their new Macrossan St res­tau­rant.

“Our theme is nice, light and fresh and we also want the venue to look fresh and new but leav­ing the dec­o­ra­tions to last, be­gin­ning with the ma­jor ren­o­va­tions,” Mr Cor­reia said.

“There’s been a great re­cep­tion from peo­ple in town about our open­ing, we’ve had peo­ple of­fer to work for free to get us go­ing.”

Kitchen, Bistro & Bar will open at the end of June and will be open for break­fast, lunch and din­ner seven days a week.

Tak­ing the plunge: Krys­tal Miller and Daniel Cor­reia

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