Page 35 - Port Douglas Magazine 28

After connecting with a few local people who From there, he spent months trying and He used to lament knocking off a late night
knew a thing or two about running businesses testing local bread from bakers in the region to shift and having nowhere open where he
and working through a million and one crazy select the ideal burger bun; not too sweet but could have a quiet beer and good bite to eat.
ideas, a place to watch sport from all over the with a flavour and texture that complemented “I really did it for the industry folk, that was
world while enjoying great food was the idea the fresh ingredients it contained. my target, the afternoon break crowd and the
that stuck. With the expansion of the after work late at night crowd,” he said.
restaurant also came an “Well, for them and the people who could
“I was in the airport and still had a ticket expansion of the burger menu; a stagger across the road from the pub and
vegan offering delicately spiced
come in to get a great burger.”
and completely plant-based, From then to now, the shop has tripled in size
booked to go when home when I said to a pulled beef mouthful lovingly and Simon has realised his dream of running
roasted for 10 hours swimming
the lads “I’m not checking into the flight”; in sriracha and blue cheese, a place with all kinds of sport, impeccable
burgers, and a truly unique personality.
a very Port Douglas coconut
crumbed prawn burger and a He wanted N17 to stand out from the rest of
the “nautical” decor of Port Douglas, and the
I just sold my seat and said goodbye” grilled chicken burger boasting black interior and blue neon certainly leave a
deep fried brie paired with a tangy
mango and pawpaw chutney. unique impression.
What is now Port Douglas’ best burger There is no question why his burgers have He said the restaurant wouldn’t be what
bar, N17 was originally going to be a sports become legendary. Locals and visitors alike it is without his staff or the support of local
bar with casual food with Simon’s love for will tell you there aren’t burgers anywhere suppliers and other local businesses that
Tottenham Hotspur front and centre. quite like the burgers from N17. helped him get started.
When a shop on Macrossan Street became As with his food, so with the restaurant, As for the future of the business, Simon says
available and the price was right, Simon was Simon always stayed true to his roots, even the expanded restaurant is the perfect fit
ready to get his dream going. the name for the burger joint is inspired by the now, despite some customers asking if he
“The venue came up out of nowhere, so I postcode in London of Tottenham’s home planned to go any bigger.
jumped on it because the location was right pitch. “On day one or day two after we opened,
and the rent wasn’t too bad, so we squeezed The expanded venue has been designed someone asked if had an upstairs,” he said.
ourselves into the 56 square metre space,” for the sports loving foodie; showcasing “Maybe we can build a giant viewing tower
he said. sport from all over the world. Soccer, rugby, looking over Port Douglas.
“I just wanted to give people a place where hockey, AFL, supercars - if it’s sport, you’ll “But realistically, N17 is what it is and it is as
you can watch sport and eat great food that find it at N17. close to finished as it will ever be and there will
didn’t charge Sydney prices and I felt there The design of the venue was as well planned never be another; it will never be franchised.
was a market for it.” and considered as the food. Each of the four “I’m not greedy and I just know N17 wouldn’t
He applied almost a decade of gastronomic big screens can be viewed from anywhere in work in a place like Melbourne; it is Port
knowledge to crafting the perfect burgers the venue with sound engineering creating Douglas through and through, it was created
with onion rings to die for and sourced the distinct pockets of commentary for each from ground zero by Port Douglas for Port
best locally brewed beers to go along with sport in different sections of the restaurant. Douglas. Even the art on the wall is made by
them. Simon’s experience in the kitchen was local artists.
His ethos was always to create great food. He never far from his mind and part of the drive “Even when I got married I said to the wife if
sought out premium ingredients from local to create N17 was for the workers of the she leaves Port Douglas she leaves me, and
suppliers that started with prime Angus beef hospitality industry. I’m not leaving,” Simon quipped.
to craft mouthwatering patties.
n17.com.au