Two guys, one vision
Owners Scott and Jason met over a shared devotion to life in hospitality. They knew what they liked, and when the time came to open their own dream casual fine dining restaurant, they knew exactly what they wanted to share with their valued customers and dedicated team. They wanted a novel approach not only to the food they serve, but also to the lifestyle they created for themselves, their staff and their customers.
Scott Thompson
Manager/Host/Co-Owner
I grew up just over the Tasman there in Tauranga, New Zealand. As a kid, I camped and foraged and was totally inspired by the availability of fresh produce so easy to find in the NZ wilderness. My hospitality journey may have started here in Hervey Bay as a teenager in a KFC, but it sure has come a long way since then – across continents, and specialities. I’ve travelled, I’ve sampled, I’ve experienced every aspect of life in hospitality and I’ve brought it all together to realise my long-held vision for a new dining experience in what I now consider to be my home – Hervey Bay.
I’m obsessed with delivering the ultimate service experience, and I’m honoured to share my knowledge and expertise with you every time you come through our doors. Make sure you bring your burning questions with you when you come to dine with us. I’ll be happy to break down the story behind each ingredient, wine pairing, and even the gorgeous array of colourful pickles on our bar…
Jason England
Chef/Co-Owner
I didn’t always know I’d wanted to be a chef, but when I landed my first gig doing dishes in a bustling restaurant kitchen, I was hooked. The chaos, camaraderie and creativity of ‘back of house life’ was something I thrived in. The journey to becoming a chef had its challenges, of course. But under the guidance of COAST head chef, Nick Street-Brown, and internationally acclaimed chef, Rick Stein, I was able to harness my creativity and carve my own path. Those early years shaped the chef I am today.
I’m inspired by the possibilities that southeast Queensland produce provides. Fresh, sustainable, locally sourced ingredients are the key to everything we do. I love exploring the story that each of our dishes tells – from the producer of each ingredient to the way we prepare each element for plating. For me, there is nothing more satisfying than knowing that each plate that goes out is going to provoke, inspire and transform the expectations of our guests.