Emerson Rodriguez talks about his brand new restaurant, Emerson's on the Lake, opening February 28, at the Royal Motor Yacht Club in Toronto on the west side of Lake Macquarie.
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00:00 Hello, we're here with Emerson Rodriguez.
00:04 What's going on Emerson?
00:05 Hi Jimmy.
00:06 Mate, so we're here at the Royal Motor Yacht Club at Toronto, New South Wales.
00:13 Taking on lease up here for the kitchen and restaurant function room down the bottom.
00:21 Hoping to be open next Wednesday, 28th of Feb.
00:25 Emerson's on the lake.
00:26 What do we expect?
00:27 What's on the menu?
00:28 Emerson's on the lake.
00:29 So we've got the restaurant which will sit about 80 people and we'll do modern Australian
00:37 cuisine like what we did at Hunter Valley.
00:41 And we've got the bar section here which will sit about 70 people.
00:46 Just your locals and your yachties that sail every Wednesday and Saturday, about 200 of
00:54 them.
00:55 So they can come out and have a barbeque and have a beverage and have something light to
00:59 eat.
01:00 So we'll have a bar menu for them consisting of fresh seafood, whatever fish is available,
01:09 freshest that we can get from Shane Seafood.
01:11 They'll recommend what fish to use, what's available in the market.
01:17 And some oldies like my duck pate that I've had on the menu since we opened Emerson's
01:22 restaurant in Hunter Valley 13 and a half years ago.
01:25 So just bringing some new things in and keeping the bar menu pretty simple as well.
01:32 The public's welcome of course, yes.
01:34 Public's definitely welcome.
01:36 But also a lot of members of this yacht club.
01:40 So the public's definitely welcome.
01:42 Trading five days a week you said?
01:44 Yeah, trading five days a week.
01:46 Wednesday to Sunday, lunch and dinner.
01:48 Close Monday, Tuesday for the time being.
01:52 But we'll see what happens.
01:54 If we can get the right staffing, we can open seven days a week.
01:59 Great.
02:00 See you on the 28th.
02:01 See you on the 28th.
02:02 Thanks for coming out Jimmy, appreciate it.