There’s something so right about sitting overlooking the sand and surfers of Noosa’s Laguna Bay and eating seafood. Season is a favourite of holidayers and locals alike, and regulars would probably riot if the yellow seafood curry, a long-time menu staple, were removed. Chef Andrew Tomlin, himself a long stayer, uses the best of local in-season seafood: chunks of snapper, scallops, mussels, prawns and Moreton Bay bugs, with a Thai-style coconut-based yellow curry that’s so good you’ll want to lick the bowl.
There were sighs of disappointment when Noosa’s Gaston shut up shop last year, but owners Kristie and Pascal Turschwell came back strong with this congenial neighbourhood Italian in Noosa Junction. The prawn spaghettini is an exemplar of the Italian ethos of keeping it simple and using the best possible produce, with sweet Mooloolaba prawns tossed through properly al dente pasta, cherry tomatoes, garlic, a squeeze of lemon and a judicious touch of chilli heat.
The Italian Stallion pizza at Bombetta Image supplied by Bombetta
Split grilled prawns at Bombetta Image supplied by Bombetta
A welcoming spot on the river at Noosaville, Thomas Corner is a local favourite, and owner/chef David Rayner pays it forward, having always been a staunch champion of Sunshine Coast produce. Thomas Corner’s menu is a veritable roll call of local goodness. There’s always a great spread of seafood, from line-caught catch of the day to a daily seafood salad, but we strongly suggest you order a double serve of the entree of Hervey Bay scallops – fat and sweet, baked in the half shell with slippery “pickled nail” mushrooms and a drizzle of truffle butter.
For aficionados, prawn toast never went out of fashion, while for others it’s a fun first-time experience. At this colourful Asian-accented Sunshine Coast diner, it’s made with Mooloolaba prawns, minced so they’re still a little chunky then topped on bread, covered with black and white sesame seeds and deep fried to the perfect state of crunchiness. The ‘70s favourite is then given a contemporary makeover and a lick of heat with a side of gochujang mayo (Korean chilli sauce), perfect for either dipping or slathering.
Aerial view of Noosa Main Beach Source: Getty images
There are few more pleasurable dining spaces than the light-dappled Wasabi, suspended over the Noosa River. Chef Zeb Gilbert serves only local fish, bought from a fisherman who pulls up at the jetty outside, so freshness is a given and raw is the way to eat it. Translucent slices of kingfish need nothing more than a ponzu dressing made from lime and daidai (a type of bitter orange) with a sprinkling of toasted sesame seeds, a tangle of green onion shreds and crunchy curls of dried, deep-fried ginger.
Book a spring break at the RACV Noosa Resort and take advantage of some great member rates