Welcome to Noosa Beach House, where fabulous food is simply prepared and cooked to perfection, served in an inspirational destination welcome to my style of place. Please note on Public holidays a 15% Surcharge is applied
Before you dine, we would like to share our story... Known for his love of fresh seafood, Peter established Flying Fish Restaurant on Sydney Harbour, then transported his signature style to Flying Fish Fiji and Flying Fish Tokoriki Island. Peter s love of food and exotic flavours and destinations was fostered in his Grandmother s Sri Lankan kitchen. This led him to film 3 television series, My Sri Lanka, Island Feast and Mexican Fiesta. Now he and his family happily call Noosa home. I love everything about this place - the surf, the people and the abundance of amazing regional produce. The relaxed beach side atmosphere makes this the perfect place to bring the flavours of my travels to the table. On behalf of myself and Chef de Cuisine Woody Theuerl...welcome to the Noosa Beach House. noosabeachhousepk.com.au
NOOSA BEACH HOUSE DEGUSTATION MENU Served in 5 Courses with an Amuse Bouche 100 With 6 Matching Wines 160 Cured Petuna Ocean Trout, Noosa Spanner Crab, Apple Granita, Woodland Sorrel Seared Scallops, Coconut, Curry Leaves, Sri Lankan Spiced Carrot Popcorn Quail, Quince, Corn Puree, Hazelnuts, Chilli Salt Line Caught Local Blackened Fish, Green Coconut Chutney, Tomato and Lime Pickle Or Slow Cooked Lamb Shoulder, Tamarind Chutney, Parsley Mallum Dark Chocolate Panna Cotta, Peanut Butter Mousse, Banana Due to the extended number of courses we require that the whole table orders the Degustation Menu Last orders for Degustation before 9pm Please let one of our wait staff know if you have any special dietary requirements, food allergies or food intolerances. Not all ingredients included in each dish are listed.
STARTERS All Oysters are Single Seed and Served Natural with Shallot & Cabernet Sauvignon Vinegar 4.60 each GF Noosa Beach House Seafood Tapas 25 Hervey Bay Scallops, Coconut, Curry Leaves, Sri Lankan Spiced Carrot 24 GF Moreton Bay Bugs, Beetroot, Brinjal Mayonnaise, Jamon Crumbs 25 Seared Yellow Fin Tuna, Ruby Grapefruit, Sweet Pork, Crackling 23 GF Cured Petuna Ocean Trout, Noosa Spanner Crab, 24 GF Apple Granita, Woodland Sorrel Popcorn Quail, Quince, Corn Puree, Hazelnuts, Chilli Salt 24 Smoked Tomato Sorbet, Brioche, Capers, Confit Tomato, Mozzarella 22 V Please let one of our wait staff know if you have any special dietary requirements, food allergies or food intolerances. Not all ingredients included in each dish are listed
CRUSTACEANS Wild Caught Canadian Lobster 400 g - $ 100 600 g - $ 130 Mooloolaba Whole Leader Prawn 450g - $60 600g - $75 Moreton Bay Bugs 450g - $55 600g - $65 Mud Crabs Market Price All crustaceans depending on availability and seasonality Cooked in one of three ways Steamed with Ginger, Chilli, Shallots, Coriander or Flash Fried with Black Pepper & Curry Leaf or Flash Fried Tempura with Salt & Pepper Please let one of our wait staff know if you have any special dietary requirements, food allergies or food intolerances. Not all ingredients included in each dish are listed
MAINS Sri Lankan Snapper Curry, Basmati Rice, Condiments 42 Crispy Fish Salad, Fried Flathead, Green Paw Paw, Chilli 39 GF Line Caught Local Blackened Fish, Green Coconut Chutney, 40 GF Tomato and Lime Pickle Pan Fried Local Calamari, Green Lentils, Lemon, Parsley, 39 Black Pepper and Plantain Chips Tajima Wagyu Sirloin (MS6), Roast Bone Marrow, Leek, 46 Parsnip, Truffle Jus Slow Cooked Lamb Shoulder, Tamarind Chutney, Parsley Mallum 40 GF Fried Paneer Cheese, Roasted Eggplant, Stuffed Banana Chillis, Achar 37 GF, V SIDES Gympie Beans, Green Mole, Toasted Sesame 11 GF, V Broccolini, Coconut, Chilli, Lime 11 GF, V Chopped Salad, Caramelised Dressing 11 GF, V Smoked Potato Puree 11 GF, V Shoestring Fries, Black Salt, Aioli 11 V Roast Potatoes, Chilli Salt 11 V GF Gluten Free V Vegetarian
DESSERTS Vanilla Bean Pavlova, Mango Curd Anglaise, Seasonal Fruits 16 Dark Chocolate Panna Cotta, Peanut Butter Mousse, Banana 16 Black Sesame Ice Cream, Green Tea Sponge Cake, Lime 16 Sesame Seed Crunch Cherry Soufflé, Chocolate Soil, Cherry Sorbet 16 GF (please allow 15 mins for baking) Noosa Beach House Dessert Tasting Plate for two 28 Cheese Plate, Selection of Cheeses with Dried Fruits, Condiments -1 cheese 14-2 cheeses 20-3 cheeses 26-4 cheeses 32 Please let one of our wait staff know if you have any special dietary requirements, food allergies or food intolerances. Not all ingredients included in each dish are listed.
DESSERT WINES / FORTIFIEDS Carmes de Rieussec, 2012 Sauternes, France 60ml- 16 375ml - 78 Freemann Dolcino 2013, Hilltops, NSW 60ml- 9 500ml - 46 Royal Tokaji Late Harvest Furmint, 2013 - Tokaji, Hungary 60ml- 11 500ml - 65 Vietti Moscato d Asti La Cascinetta, 2012 - Piedmont, Italy 375ml - 58 Cullen Late Harvest Semillon, 2013 - Margaret River, WA 375ml 72 Seppeltsfield 'Grand Muscat', N.V. - Rutherglen, VIC 60ml- 15 Chambers Old Vine Muscadelle - Tokay Rutherglen VIC 60ml- 12 Lustau 'San Emilio' Pedro Ximénez, N.V. - Jerez, Spain 60ml- 14 Penfolds 'Grandfather', 25y.o. - SA 60ml- 18 DILMAH TEA GOURMET SELECTION t Series Brilliant Breakfast 5.50 t Series Sencha Green Extra Special 5.50 t Series Pure Chamomile Flowers 5.50 t Series Pure Peppermint Leaves 5.50 t Series The Original Earl Grey 5.50 t Series Lychee with Rose & Almond 5.50 t Series Rose with French Vanilla 5.50 Coffee 5.00