Noosa Boathouse

“We source as locally, seasonally and ethically as possible, direct from producers and farmers that represent our location in Noosa, Queensland. It means our style leans with an Asian twist as the ingredients in abundance are ginger, garlic, turmeric, galangal, limes and chilli.”

Local line-caught fish with yellow Thai curry sauce; Vietnamese beef salad with Oino Gustus beef bavette, Asian kohlrabi slaw, fish sauce caramel, and peanuts; and Cedar Street buffalo mozzarella with compressed watermelon, North Arm figs, Gympie macadamias, and vincotto.

A boat pulls up at the river jetty and gives a shout, rousing Chef Shane Bailey, who comes to check out that morning’s catch. Whatever he takes will be on the specials board by lunchtime. Access to seafood this fresh is one of the advantages of working so close to the water (or on it, in this case).

Chef Bailey, whose menu is contemporary bistro fare with a few curveball tropical ingredients, has equally good relationships with terra firma producers; from hinterland low-or no-spray veggies, to free-range pork, Nolan’s privately selected beef from Gympie, eggs, and a farmer who takes their food waste, bringing back richly composted soil for the herb garden. Arrive early for an aperitif at the top deck bar – it’s the best seat in Noosa for sunset viewing.

“A menu that pays respect to the life aquatic by chef Shane Bailey who sources and prepares local produce with single-minded intent.”

goodfood.com.au