Sporting a breezy new look, a fresh winter menu and a brand new Head Chef, Beachmere Hotel has pulled out all the stops to remodel itself into Beachmere’s premier local dining and bar venue fit for the whole community.
The revitalised, family-friendly Beachmere Hotel has undergone a complete renovation, everything is brand spanking new – from the high-quality, modern furnishings, to the upside down ceiling plant hangers and green-themed decorations – no table has been left unturned. This refreshed establishment is now relaxed, vibrant and breezy, oozing greenery and tastefully decorated wheelchair-friendly, indoor bar and dining areas, dotted with intimate nooks. The restaurant floor opens out into an airy outdoor space be-speckled with plants and equipped with a children’s playground.
This inviting green-theme look is complemented by a fresh winter menu (changing seasonally) courtesy of newly appointed Head Chef Rory Joseph Hitchens.
This new seasonal menu uses produce, meat and seafood sourced locally within Queensland, from Bribie Island to Hervey Bay. It plays on gourmet dishes, using only the highest quality ingredients to serve up hearty meals with flair, perfect for beating away the winter chills, along with delicious fresh seafood offerings.
“I drew on a lot of my previous influences, I tried to use local produce and include good, hardy winter meals putting a few different twists on things compared to your traditional pub style food. For instance, the salt and pepper squid is now a Thai spiced calamari salad with Udon noodles, sweet ginger glaze and Asian garnish. I’ve also included a nice pork belly mignon and pork belly bites with chorizo and quince aioli and other interesting, slightly different dishes like that,” Chef Hitchens explained.
Diners can also enjoy daily specials such as $10 lunches, 2 for 1 Mondays, 2 for 1 Pizza Nights and other reoccurring meal deals.
Head Chef Rory Joseph Hitchens’ culinary journey has taken him full circle – from his childhood home of Bribie Island to Canberra, into the wilderness north of Broome and all around Australia before bringing him back to Moreton Bay Region to step up to the plate of head chef at Beachmere Hotel.
With a fiery passion for all things cooking fanned to life at an early age, growing up helping his parents cook and barbeque at home, soon-to-be Chef Hitchens relocated to Canberra to begin his Hospitality career towards the end of his adolescence.
He earnt his stripes as a Crown Plaza kitchen hand before undertaking a chef apprenticeship, first through Crown Plaza before completing it through Hyatt Hotels.
His time with Hyatt saw him cater for Australian National War Memorial functions and Parliament House events of up to 5000 covers, proving undoubtedly Chef Hitchens could withstand the heat of the kitchen and perform under pressure with the best of them.
Keen to keep branching out and building on his experience, once qualified Chef Hitchens moved into fine dining and smaller scale restaurants cooking mostly Italian cuisine before relocating to Western Australia to dish-up pub-style meals with a twist and run a tavern with his partner at the Newman mines.
“After running the tavern in Newman I moved down to Busselton in the Margaret River where I worked at The Goose Restaurant on the foreshore cooking more pub/gastro style food and catering lots of large functions for Iron Man events and others. In the last 12 months my partner and I travelled around Australia with my 3 dogs just working here and there. I worked at Kooljaman Wilderness Retreat at Cape Leveque north of Broome under a Michelin Star Chef experimenting with a lot of indigenous ingredients before settling back here in Beachmere,” reflected Chef Hitchens.
The timing of Chef Hitchens return to his roots couldn’t be more perfect. He’s happily engaged and he and his partner are expecting their first child. With most of the existing Hitchens family calling South East Queensland home, all signs point to Chef Hitchens extending the family raising children of his own, at home, in Moreton Bay Region.