BRISBANE RIVERSIDE SET FOR NEW FINE DINING EXPERIENCE

Written on the 9 May 2014 by Karen Rickert

BRISBANE RIVERSIDE SET FOR NEW FINE DINING EXPERIENCE TWO restaurateur brothers are taking the leap from casual bistro into the world of fine dining, with Asian-inspired Madame Wu set to open early June at Riparian Plaza.

Adrian and Nick Rosato, directors of RawGROUP, have 20 years experience in hospitality as the owners of the Beach House Bar and Grill franchise and other offerings.

Adrian (pictured left) says their latest venture was developed to match the Brisbane Riverside location, combining luxury with fusion Asian cuisine.

“Madame Wu was really born out of the site – with the location, the competitors and the demographic.
“Beach House is a casual dining and bar offer, there is one in the city but most of them are located in the suburbs or along the coast.

“It has a very broad feel, whereas the Madame Wu offer is a little more targeted to the Eagle Street dining precinct,” Rosato explains.

The 200 seat venue spans just under 500sqm comprising a dedicated cocktail station and two private dining areas.

DS17, a design company from Sydney, was enlisted to create a multi-coloured LED lighting display and retractable roof over the balcony.

Rosato says it was a top priority to utilise the space properly, to make an impact and have “wow” factor.

“We’re very strict on site selection, if we don’t think we can meet our markets then we just won’t do a site.

“The design process is crucial. This is what we consider a premium site so we have to do a premium fit out - I think the market will love it.

“Our market is developing, our tastes are changing and maybe we are maturing more with the city. I think if you do a good job, then the Brisbane people are pretty loyal.”

 


Speaking about surviving the competitive industry, Rosato says the challenge is recognising the time to reinvent and being confident about change.

“The key thing I would say to anyone who is a first-timer is you’ve got to understand the numbers, where your income is going to come from and where your costs are going to go.

“You’ve got to be able to produce intelligent and realistic expectations and make sure they are achievable. Don’t expect to make money on day one.”

Executive chef Brendon Barker has designed the menu, previously working at two-hat restaurant Ezard in Melbourne and most recently Embassy XO on the Sunshine Coast.

“It’s something different for our group, we’re really excited about it and we’ve got a fantastic chef on board and we can’t wait.”
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