Five local favourites will collaborate on this dining experience, each curating their own three course menu. Restaurants include Herbert, Muse, Pucca, Theo’s & Coya. More info on each and their long lunch menus are featured below.
Settle in with the world class range from Cloudy Bay New Zealand, like a mouth-watering Marlborough Sauvignon Blanc, or a fragrant, food-friendly Pinot Noir - need we say more?!
Coya offers contemporary Peruvian cuisine with a coastal twist, using locally-sourced ingredients and bold flavours in a vibrant and relaxed atmosphere.
Tickets: 40 available.
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To Start - Paired with Cloudy Bay Sauvignon Blanc
Pez Limón con Coco GF
Experience a tropical twist on a Peruvian classic with our Peruvian Ceviche featuring coconut and green apple. This vibrant dish is a symphony of fresh flavours that will transport your taste buds to a coastal paradise.
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Main - Paired with Cloudy Bay Pinot Noir
Lomo Saltado Fusion
Sautéed strips of beef tenderloin Black Angus, red onions, and tomatoes, finished with a soy reduction and served with Peruvian potatoes.
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To Finish - Paired with Cloudy Bay Pelorus Sparkling Wine
Peruvian Tres Leches
A decadent sponge cake soaked in three milks – sweetened condensed milk, evaporated milk, and whole milk. Topped with whipped cream and caramel drizzle. Creamy, dreamy, and utterly irresistible.
Theo’s Social Club is your neighbourhood wine bar and this share style menu is one collaborative feast!
Tickets: 20 available
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To Start - Paired with Cloudy Bay Sauvignon Blanc
Oysters
Horse radish and bottarga
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Middle - Paired with Cloudy Bay Chardonnay
Moreton bay bug w/ finger lime, cucumber, Marie rose sauce and soft herbs
Crudités
Local seasonal vegetables, goats curd
House flat bread
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Main - Paired with Cloudy Bay Pinot Noir
BBQ Beef sort rib w/ green sauce
Sides
Farm leaves
Tomatoes and white onion
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To Finish - Paired with Cloudy Bay Pelorus Sparkling Wine
CWA cake and cream
Pucca is a modern coastal Euro-Indian restaurant and boutique gin cocktail bar. They source the best local ingredients using artisan producers to provide an original take on southern coastal Indian cuisine with European inspiration.
Tickets: 40 available
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To Start - Paired with Cloudy Bay Chardonnay
Gin Cured Hiramasa Kingfish, Kachumber
Grilled WA Octopus, Eggplant Tamarind Puree,
Spiced Coriander Dressing
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Main - Paired with Cloudy Bay Pinot Noir
Slow Roast Wagyu Brisket, Blackened Carrots,
Orange, Coriander & Chilli Chutney
Mooloolaba Prawns, Spinach, Tomato, Tamarind
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To Finish - Paired with Cloudy Bay Sauvignon Blanc
Aunty Carol‘s Love Cake, Coconut Sorbet, Pomegranate
Spiced Pumpkin Halwa, Chai Ice Cream
The Herbert share style menu will exceed expectations whether you are Vegan, Vegetarian, Pescatarian or Flexitarian. Experimenting with foraged ingredients and seasonal produce sourced from local farms.
Tickets: 40 available
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To Start - Paired with Cloudy Bay Sauvignon Blanc
Peruvian Ceviche of Local Snapper, Fish Stock, Finger LIme, Ginger, Garlic Celery, Onion, Mango, Mint, Coriander & Peruvian Chilli.
Served with Grilled Organic Sourdough.
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Main - Paired with Cloudy Bay Chardonnay
Binchotan Grilled Reef Cod in Pil Pil sauce, served with Harrisa spiced charred carrots, garlic emulsion and Rye and Pistachio crumb.
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To Finish - Paired with Cloudy Bay Pelorus Sparkling Wine
Lemon Myrtle & Cashew cremeux, Yuzu Gel, Darivson plumb and aqua faba meringue.
m u s e is the sort of wine bar where you might stop in for a glass, but stay for a bottle! They think of it as an extension of your living room and a part of the community - put it on your list across the Noosa Eat & Drink Festival weekend.
Tickets: 20 available
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To Start - Paired with Cloudy Bay Sauvignon Blanc
Fresh Baked Baguette with House Whipped Butter
Gin & Beetroot Cured Salmon Gravlax, Shaved Fennel, Cucumber Ribbons, Watercress and Crème Fraiche
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Main - Paired with Cloudy Bay Pinot Noir
Roast Beef Tenderloin with Seasonal Vegetables, Demi-glace, Black Garlic Mayonnaise, Bacon Pangrattato and Fried Leek.
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To Finish - Paired with Cloudy Bay Pelorus Sparkling Wine
Golden Syrup Cheesecake with White Chocolate Crumble and Raspberry Gel