When Sydney Weekender filmed at the new Steamers Bar and Grill in September as part of a story on Wollongong’s growing restaurant culture it coincided with a commitment by the family run business to keep improving.
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Jim Eddy and Caroline Brinsmead are presently engaged in ongoing investment in the Wollongong restaurant and the adjoining City Beach Function Centre.
And they are listening to dines, brides and corporates to further improve the dining and entertainment complex to better meet customers expectations and needs.
“When this facility became available we initially thought it was a bit big for what we had in mind for what we wanted to do. But we went away on a trip and thought lets give it a go,” Mr Eddy said.
They decided to buy the head lease and spent the next 12 months planning the concept for Steamers which was inspired by the historic foreshore precinct.
Mr Eddy said there area around Wollongong Harbour/Belmore Basin area was where the early steam ships came in from the 1830s to deliver produce. The city’s first coal loader later operated in the area and “we also wanted to celebrate a bit of the industrial heritage of the area. So the restaurant has a nautical and industrial theme”.
The interior design fittings were built at a workshop at Jamberoo Action Park which continues to play a big part in business with an organic food and wine concept.
“I have been on organic food for about 12 years. Now organic food today is as good to eat as any food. The difference is it is not contaminated by chemicals, pesticides or other additives,” Mr Eddy said.
The certified organic beef is from cattle grazed on organic grasses in the channel country. It is then dry-aged at Jamberoo before arriving at the restaurant.
“We also cook everything on a wood fired grill. It adds to the flavour of the food. A lot of the sides are grown at Jamberoo. We have three large greenhouses down there. We have a team of people who look after it and bring it up to the restaurant daily so its all fresh. It is a genuine attempt by us to make sure we can stand behind the quality of the produce. The other thing we have is a really good selection of organic wines. We also have some organic beer.”
Mr Eddy said around 60 staff were employed at Steamers and City Beach Function Centre. “We have 15 permanents at the moment. We will probably end up with around 20 permanents when we get finished”.
He said work began on making improvements to the function rooms next door immediately after the restaurant opened. “We wanted to develop the rooms and make them more appealing to brides and corporate events. We are probably 70 per cent through that process. We want the presentation of the rooms to be world class”.
Mr Eddy said some recent changes were already providing a wow factor at formals and university functions but there is more to come as they listen to clients and use the feedback.
“The capital investment here is significant,” he said.
“The future is going to be really exciting. We want to bring a wow factor to every event. We want a really good quality presentation. We have improved the technology and the plant and equipment has been replaced. We are introducing new interior lighting now so we can theme the rooms to whatever clients want. We can do corporate colours and program the light lighting inside the rooms. We want it to stand out with the best technology and the best presentation for corporate events and weddings.”