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.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
