One of the Coast’s newest venues is making waves for all the right reasons. Situated on the Mooloolah River, Pier 33 offers diners the perfect spot to enjoy a meal or a sneaky drink with priceless views of the waterways and the yachts, cruisers and trawlers that line the pier.
The stunning venue, which has kept the iconic overhead sail façade that has made the long-standing building a landmark in its own right, is the creation of co-owners Andrew Hohns, Hew Williams, John Robertson and Trevor Hohns. Cat Hohns is the functions and events manager.
When Mr Robertson, who is also the director of OGE Group Architects, and Andrew Hohns caught wind the hospitality business The Yacht Club Mooloolaba was winding up, they were quick to contact the landlord to pitch a takeover.
Before the lease was signed in mid-August, Mr Roberston’s mind was already in overdrive with plans to maximise the view and enhance the venue with a strong new identity while being respectful to its origins as the former home of the Mooloolaba Yacht Club, which was formed in 1967 and vacated the building in 2009.
“I hadn’t been to The Yacht Club for a few years, so when we went back up there, it brought back a whole lot of memories for me,” Mr Hohns says. “It has been a great experience transforming it in a way that people who had been there a year ago will think ‘wow,’ but it also pays homage to the previous venues and the building itself.”
Pier 33 has a sophisticated simplicity to it, with crisp white walls and pops of navy blue enhancing the small amount of nautical memorabilia throughout the venue.
Mr Hohns says the original island bar was ideal for their vision, so they had it resurfaced to match the new interior design. They also left the outdoor areas and established palm trees to ensure diners can continue to enjoy the ambience outdoors on temperate days.
“The ideas for the space came very much from the inspiration of the setting around us. We wanted to keep it light, clean and bright and didn’t want the focus to be on the interior,” he says.
“Rather, we wanted people to feel as close to the water as possible and really bring that beautiful outside in. We never wanted it to feel like a stuffy, fine dining restaurant. This is a space where families can come after a morning at the beach and enjoy lunch together and business people can pop in for a bite between meetings.
While the menu, designed by Sunshine Coast native Simon Taylor, is heavy on seafood, Mr Hohn says it is much more than just a seafood restaurant.
Mr Taylor has travelled the world honing his craft and has worked under some of the best chefs in the business – he has worked at the renowned Flying Fish in Sydney and Jacques Reymond in Melbourne.
Now, he is pursuing his passion for sourcing fresh, local produce and making it sing on the plate. Diners can see the trawlers their catch has come from. You don’t get much fresher than that.
Menu offerings include snack-sized plates, kids meals and large, shared-dining meals that Mr Hohns says are designed to get guests interacting with one another while creating points of discussion while they dine. The venue can cater for 100 diners with a separate private dining room, decks for ultimate waterfront dining, and a casual bar area with lawns for snacks and cocktails. The second storey holds a function space that can service 100 people.