The story
With his new bayside restaurant Bay Terrace Seafood & Sushi, owner Craig Wheate has lofty goals. Not only is he finally bringing high-quality sushi to the area, he hopes to be the start of a wave of change for Wynnum and its surrounds. Craig’s career to date has seen him traverse the width and breadth of hospitality, helping launch the Orient Express before travelling the world to work in the Middle East and Mexico for esteemed hotel institutions such as the Ritz-Carlton and Hilton. When he returned to our sunny shores, Craig enacted a corporate pivot, helping develop menus and identities for established and emerging brands. This resume made him the ideal candidate to spearhead a revolution on Wynnum’s main promenade Bay Terrace. In April 2019, Craig was approached by the group currently overseeing the redevelopment of 89 Bay Terrace to implement a headline dining concept that could help spark a renaissance in the local dining scene. Although a tall order, Craig was enamoured with the opportunity to create a destination restaurant that boasted a balanced market appeal – a locally entrenched spot that earned repeat custom but also provided the same kind of refined escapism of Brisbane’s top-echelon eateries. Craig drew upon his travels for inspiration, namely two of his personal favourite Los Angeles dining institutions – globally influenced seafood restaurant Catch LA and revered beachside Japanese restaurant Nobu in Malibu. With these two spots in mind, Craig had the foundation for Bay Terrace Seafood & Sushi’s conceptual focus – a venue specialising in top-quality seafood and Japanese-influenced fare served at a reasonable price point, with an added wine-bar element for casual drinks and a takeaway portion for those seeking quick-service options.

The space
After signing on to take a corner space facing Bay Terrace, Craig and his team got to work condensing three unoccupied tenancies into one multifaceted bar and eatery. The resulting build (which enlisted the help of numerous local tradespeople) took the better part of six months, but the results speak for themselves. The building’s exterior was given a makeover first, with crisp white panelling and wooden signs creating a refined facade. Off the street sits the crisp and minimal sushi and fish-and-chip takeaway nook, where seafood-craving folk can snag bites to go. Head beyond the counter and up a set of illuminated steps and you’ll emerge in Bay Terrace Seafood & Sushi’s main dining room – a cavernous space that can seat 60 patrons a sitting. The dining room’s aesthetic is described by Craig as one that draws upon Wynnum’s coastal colonial heritage, with a sprinkling of Scandinavian and Hamptons-inspired touches adding a sense of relaxed elegance. A strip of banquettes sit beneath VJ timber panels adorned with hanging greenery and stencils of aquatic life, while a scattering of tables occupy the rest of the room, with plenty of space between each table preventing knocking elbows. The kitchen bulkhead and the nearby bar is encased in warm timber, illuminated by the hue of hanging light fixtures. Also of note, footpath dining will be active along Bay Terrace next week.

The food and drink
In order to bring together Craig’s twin inspirations, he needed to nail down a menu that could seamlessly transition between intricate Japanese-inspired fare and quality seafood-based options. To help with this, Craig brought on heralded chef Katsunori, who has worked across some of Brisbane’s most esteemed Japanese restaurants including Kabuki and Sono. Diners can start their culinary journey with Katsunori’s Japanese eats, which include zuke tuna with lightly marinated konbu tsuyu, ebi prawn tempura, tako wasabi (seasoned baby octopus) and assorted sashimi, sushi and nigiri platters. The rest of the menu features more recognisable seafood-based options, though identifiable Asian, Mexican and Mediterranean twists are still prominent. A selection of small plates offer the likes of fish tartare tostadas, seared scallops with nam jim served on betel leaf, and togarashi salt-and-pepper squid with ponzo aioli. Large dishes include Balinese-style red curry with grilled barramundi (an early favourite among regulars), panko-crumbed perch, seafood linguine with local prawns, squid and clams, truffled mushroom risotto, and even a grilled 300-gram rib fillet with salsa verde. The wine list is concise, with a list of predominantly Australian wines (with a slight favour towards white varietals) available by the glass and bottle. Mainstream beers and spirits are available, while classic cocktails such as Aperol spritz, spiced mojito, margaritas and a selection of sake offer more indulgent sips.

Bay Terrace Seafood & Sushi is now open to the public. Seek out all booking and contact details now in our Stumble Guide.