Noosa is a culinary mecca for discerning travellers, writes dining reviewer WENDY JOHNSON.
IF visiting Noosa, schedule plenty of time for wining and dining with new restaurants, wine bars and distilleries now part of the scene.
Here are highlights from a recent trip (with the odd hmmm moment, which didn’t detract from the overall 9 out of 10).
Season, at the end of Hastings Street on the beach, is 100 per cent fabulous. We drooled over duck shitake mushroom spring rolls, dipping them into black vinegar sauce ($20). A true signature dish is the seafood yellow curry ($49).
Sails Restaurant, Noosa Beach, with 180-degree water views, has been open since 1994, sourcing the best produce of the Sunshine Coast region, including magnificent Noosa Reds tomatoes. My eggplant parmigiana was the best I’ve ever had ($42). Disappointing was the prawn linguine with bottarga ($48), which wasn’t mentioned in the menu description. I felt it strongly influenced the flavours in an unfavourable way.
Bang Bang, Hastings Street, was fab on our first visit. We shared garlic chive Miang ($13) and salt and pepper tofu ($14), all loaded with flavour. On our second visit we were buried deep inside the crowded restaurant (tables uncomfortably close) and weren’t so impressed with some dishes.
It’s bang for the buck at the Noosa Heads Surf Lifesaving Club, with stunning views. The spag bol was delish ($24 adults; $12 nippers).
Enjoy breakfast on the beach at bustling Boardwalk Bistro. Housemade almond and chia granola is a healthy kickstart to the day ($18). Happy hour is amazing with $2 oysters.
A famous spot on Hastings Street is Aromas with its French bistro feel. Coffee is great but service was more often than not slow (staff too busy chatting at times). Dinner was disappointing with our order mixed up and the tuna tartare far too acidic to my taste.
A shining star is Ricky’s – “good-as-it-gets” dining, with pretty river views. The sensational gin-cured kingfish looked as stunning as it tasted ($24). A must-have are the roasted, succulent Mooloolaba king prawns ($31).
Another star is Lucio’s Marina Tewantin (have fun going on the ferry). Impeccable service and the lunch special perfection (four dishes, $55 each), including to-die-for vitello tonnato to share. If on the menu, select saffron risotto with wagyu ragu and bone marrow sauce.
We stumbled across recently opened Coya, Noosa Heads, with modern Peruvian cuisine. We adored the mushroom tacos with templanza sauce ($15) and roast sucking pig baos ($17).
With its cool street-food vibe, Sum Yung Guys (new Noosaville location) is fun. One owner is Matt Sinclair (“Masterchef” 2016). We loved all the dishes and would return time and again.
Service is special at most spots in Noosa. Wait staff take their role seriously and know their food.
Who can be trusted?
In a world of spin and confusion, there’s never been a more important time to support independent journalism in Canberra.
If you trust our work online and want to enforce the power of independent voices, I invite you to make a small contribution.
Every dollar of support is invested back into our journalism to help keep citynews.com.au strong and free.
Thank you,
Ian Meikle, editor
Leave a Reply