Page 16 - Port Douglas Magazine 32

“IT’S ABOUT PORT DOUGLAS AND LIVELY FOOD,

LIVELY MUSIC AND LIVELY PEOPLE COMING

TOGETHER TO MAKE A LIVELIER WHOLE!”

Located in the heart of Macrossan was number 35. The venue was in a terrible Both Bill and Rhys agree that for a new offering to feature on the main menu
state, but the boys could see the potential. With enthusiasm and drive they it first has to pass the daily specials test. Unlike a lot restaurants that settle on a
cleaned it out, renovated it ready for service and opened with a 40-seater by couple of daily specials, the team have created a daily specials menu that often
April ‘95. Adding their personal touch, it quickly established itself as the has five or more dishes on offer. To step up, the dish really has to make its
epitome of dining in the tropics. The experience was fresh and funky and to mark. “It’s a natural process for our signatures,” says Bill. “We allow the team
say its growth was steady would be an understatement. As the nightly covers the space and encouragement to let their creativity shine,” and “of course we
expanded 40 seats quickly become 100. listen to and take on board valuable feedback from our loyal customers. All
essential ingredients to our menu choices and success.”
On one particular evening one of those seats was taken by a young New
Zealand chef. At the time he was working at the Sheraton Mirage but felt “We also really enjoy changing up the dynamic by hosting groups and special
drawn to this Macrossan Street restaurant. It was not long after that Rhys events,” adds Rhys. “Creating someone’s perfect wedding day, a degustation
Bawden joined the team. Working closely with Bill in the kitchen (and Jay) with matching wines, celebrating festivals such as Port Douglas Carnivale and
he rose quickly through the ranks subconsciously absorbing the Salsa way as supporting community events. Salsa Sorensen is a great local association, and
they continued to develop their ideas using different techniques to infuse new we love partnering with them to help raise money on behalf of some smaller
flavours and establishing some of their (long to reign) firm Salsa favourites. charities and groups,” he says. “It is really important to us. This town has been
Dishes such as linguini pepperoncino, chili, garlic, parmesan with a choice good to us and we will always try to give back where we can to our very special
of locally caught tiger prawns or Tableland red claw or famous Thai chicken community.”
spring rolls accompanied by a to die for banana mayonnaise.
Across the business there are lot of the crew who have been working for Bill and
Front of house, new faces joined the crew too with Jay adding Renae Reddrop Rhys for years. People often refer to them as the “Salsa family” and perhaps
to his team. Making her mark quickly, she assumed the role of Restaurant in truth they are the lucky ones who have that found that elusive work life
Manager within the year, a position she would embrace for a further 24 years. balance. “It has always been all about our staff,” says Rhys. “The whole team
Focused on professional service, she instilled the necessity in her staff for a goes that extra length to ensure guests leave Salsa and Port Douglas with the
warm welcome that traditionally one might expect as a ‘regular’. Whether a very best impression.” As a guest, I can vouch that the relaxed vibe does indeed
Salsa first timer, regular patron or a visitor, the essence of Port Douglas and have that knock on effect. You know your night will always be delicious, fun
tropical hospitality was alive and well! and will leave you planning your next Salsa experience.
After five years at the Macrossan Street address, the covers continued to rise Interestingly when I ask what they like to eat outside of their menu, Bill says
(peaking one night at 245 covers), however the size of restaurant and the quietly, “Anything that is cooked by someone else!” Rhys on the other hand
kitchen did not. It became apparent a new roof was essential! says he is perpetually sampling lots of regional restaurants. “Combining my
love of food and seeing how other people run things is always useful to keep us
Salsa relocated to their current home at 26 Wharf Street in October 2000. on our toes and Salsa at the top the game!”
After five more years at the shared helm, Jay decided his hospitality journey
was coming to a close and he passed his partnership to Rhys. This decision You sense that it is this professionalism and their love of the town that has
would take one chef out of the kitchen and into the management side of the helped keep them grounded. They do not take themselves too seriously yet
business. When asked if this was easy decision, Bill and Rhys laughed: “It was still project that “Joie de vie”. In this fast-paced industry, I’m left wondering
really easy, we both agreed it had to be Rhys because he knew how to turn the how these boys enjoy some downtime? For Bill, it’s about motor bikes, hitting
computer on!” the range and exploring the region. Rhys on the other hand is a lover of golf or
taking a cruise up to the Tablelands in his Chevy, which he says helps him relax.
This allowed the talents of Head Chef Goran Zonai to join Bill in the kitchen.
Originally from Germany, he bought with him a wealth of knowledge and And what does the future hold for them both?
quickly created dishes celebrating the local produce but adding his influence
and the subtly of international flavours and techniques. (Cue a notable mention Looking ahead, team Salsa is thankful and excited to be considering plans for
of one my personal favourites, the Chocolate Cointreau Souffle. Wow!) Fast a 30th Anniversary. “We can’t wait to celebrate this milestone. The full posse,
past and present, our loyal customers and simply doing what we know best ….
forward 15 years and this team is still very much at the forefront of gastronomy
in Tropical North Queensland, with Bill, Goran and his team heading up the Enjoying great food and hospitality,” say Rhys.
Salsa kitchen. Afterall at “Salsa Bar & Grill” Bill adds: “It’s about Port Douglas and lively
food, lively music and lively people coming together to make a livelier whole”
Which leads us to the all-important question: “What makes a Salsa dish a
Salsa dish?” It strikes me that in a lot of cases, when a favourite dish is finally Enough said.
removed from the menu, a huge public outcry can ensue before the regular
diners reluctantly settle down to the successive signature offerings.
salsaportdouglas.com.au

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