The Howard Smith Wharves have sat idle underneath Brisbane’s iconic Story Bridge for some time now. But the historic space, originally built in the 1930s, is about to get a new lease on life with a planned major revamp. The end result is expected to be a lifestyle, dining and tourism venture spread across 3.4 hectares along Brisbane’s riverside.

Foodies will no doubt be most intrigued by the news that there’s already a number of big name restaurateurs confirming their involvement in the development, which will debut late 2018.

Specifically, Jonathan Barthelmess – the brains behind  The Apollo, The Apollo Ginza and Cho Cho San – will be bringing a new Greek eatery to the area. “I can’t reveal much yet,” comments Jonathan on his new venture, “but architect George Livissianis and I are planning something really special, and with a local twist as always. I fell in love with the wharves, and with all the possibilities the space offers. I’m looking forward to making our mark there and connecting locally with people from everywhere”.

Joining him will be Toko Brisbane by Matt Yazbek, a combined restaurant, bar and events space that specialises in izakaya. While outdoor dining will be a major focus at the new space, the eatery will continue to embody the same design mantra of its fellow Australian venues thanks to the involvement of designer Matt Darwon and bespoke art provided by Reni Kung. 

Stanley will also be welcomed to the precinct, a 180-seat Asian eatery led by restaurateurs Andrew and Jaimee Baturo. It will be joined by the Overwater Bar, developed by the precinct. It’s an octagon-shaped venue to sit right under the Story Bridge and decorated by much loved local interior designer Anna Spiro.

The involvement of some of Australia’s most renowned restaurateurs in the new precinct is something that the director of HSW Adam Flaskas is proud of. “We’re absolutely thrilled to be working with some of the best restaurateurs in Australia,” he says.

“Alongside the very thoughtful and respectful architectural conversion of this area – which will reenergise our former maritime port, adding another chapter to its history – we’re building our future community through something that’s sensory and special and really rather simple: food. The fact that so many nuanced cuisines and unexpected cross-cultural blends are represented in these restaurants is a testament to the diverse character of Brisbane. We’re a city of curious palettes. We like to be surprised.”