Lunch Sat-Sun noon-2.30pm;
dinner daily 5.30pm-9.30pm
Cossetted away from the Hastings Street crowds, just above the street-level bar in the Sheraton complex, Noosa Beach House has all the trappings of a superior resort hotel - cluey, courteous staff, soaring white interiors, pared-back timber furnishings and a wine list that holds its own. And then there's the drawcard of chef Peter Kuruvita. On paper, his menu is an enticing blend of Sunshine Coast produce - especially seafood - and the flavours of his Sri Lankan heritage. The promise of harmony is realised in the signature entrée of seared yellowfin tuna, ruby grapefruit, sweet pork and a shard of crunchy pork crackling. Not so the Moreton Bay bug, in which the seafood broth's flavour overwhelms the bug, scallop and prawn meat. Fragrant Sri Lankan curry recovers the balance, served with a beautifully crisp-skinned snapper fillet as the centrepiece. An earthy dessert of black sesame ice-cream with green-tea sponge restores the five-star feel.