The Beachside Italian Long Lunch

A rare, luxurious dining experience on Noosa’s iconic Main Beach

The Beachside Italian Long Lunch, presented by Ferrari Brisbane & Ferrari Gold Coast, is your chance to gather around a stunning seaside table and indulge in the best things in life: exceptional food, world-class company, and Ferrari’s iconic luxury. 

This is an invitation to celebrate Italy’s finest traditions with a modern twist – from fresh, seasonal produce to bold, authentic flavours, crafted by Noosa Waterfront's Andrea Ravezzani and two of Australia’s leading Italian chefs, Guy Grossi and Luca Ciano. Together, they’ll create a feast that embodies the spirit of Italy, bringing the warmth, joy, and passion of an Italian celebration right to the heart of Noosa’s stunning coastline.

With the glistening ocean as your backdrop, you’ll savour every bite of this bespoke Italian menu, paired with exceptional Dal Zotto wines.  To top it off, Paradise Arcade will take over the bar, serving up expertly crafted cocktails that add a playful twist to your Italian escape.

This is a dining experience like no other – one where fun, indulgence, and the best of Italian hospitality come together in the most spectacular setting imaginable. 

Event Information

Event Details

• Date: Friday May 30, 2025
  
• Welcome Drinks: From 11:30am
• Guests seated at 12:30pm, event concludes at 2:30pm
• Inclusions: Five course share style lunch with canapes on arrival. All beverages, including paired wines from Dal Zotto and a selection of brews from Stone & Wood
• Please note, the event site includes a large marquee for shelter and shade, however part of the event site is an open-air beach venue. Please dress for the weather conditions on the day of the event.

Ticket Information

• SOLD OUT
• Tickets: $275 per person + $8.55 booking fees (limited to 120 tickets only).
• Tickets are strictly limited to eight (8) tickets per purchase - large group bookings are not available for this event.
• This is a licensed event and all ticketholders must be 18+.
• Dietary requirements are available.
• There are strictly no refunds for this event.  Tixel is the Official Ticket Re-sale Partner of Noosa Eat & Drink Festival - we do not support the re-sale of tickets through any other outlets or digital platforms.
• Please refer to the Ticketing Terms & Conditions for information regarding refunds, transfers and general conditions of entry. Every ticket purchaser must read and agree to these before completing their purchase.

The Menu

This traditional Italian five course menu is sure to please, with each dish masterfully curated by Noosa Waterfront Executive Chef, Andrea Ravezzani and guest chefs Guy Grossi and Luca Ciano, two of Australia's leading authorities on Italian cuisine.

Canapes

Prosciutto di Parma and Parmiggiano Reggiano fritters, fresh tomato chili jam

Sicilian marinated tuna, spicy mayo, chili toasted breadcrumbs

Gnocco fritto, capocollo, provolone valpadana pdo

Entree

Rocky point aquaculture cobia tartare, tomato mayo, pickled spanish onions, basil lemon dressing

Pasta

Homemade cavatelli pasta, roman style Jimba lamb shoulder ragout

Main Courses

Chargrilled jacks creek wagyu beef mb 8/9 sirloin tagliata, rosemary butter

Roasted potato

Rocket and parmiggiano reggiano salad

Dessert

Nonna's recipe tiramisu

Noosa Waterfront Restaurant is under the talented, passionate ownership of internationally experienced chef Andrea Ravezzani, one of the incredible chefs collaborating on the Official Opening Party.

Hailing from Milan, Italy, Andrea was trained in one of Europe’s most exclusive culinary schools. As well as extensive training in Italy and beyond, Andrea has received a number of prestigious awards including bronze & silver medals at the Italian Cup culinary competition, Gastronomia Expo regional competition and the World culinary competition.

Andrea creates modern, contemporary dishes inspired by Italy’s numerous culinary regions with the focus on quality handmade dishes using as many locally grown ingredients as possible.
 

Visit Noosa Waterfront

Guy Grossi

Collaborating Chef Guy Grossi is a devoted chef and restaurateur. He is the owner of Grossi Restaurants including Florentino, Grill, Cellar Bar, Ombra Salumi Bar, Arlechin, Garum Perth and Settimo Brisbane. Recognised as one of the country's leading authorities on Italian food, he has been a sought after to train and mentor within the industry and evoke thinking around the future of food and hospitality.

His passions lie within his cooking and sourcing pure ingredients prepared with integrity.

Guy is driven to share his knowledge and experiences through his bestselling books; Love Italy, Recipes from My Mother's Kitchen , My Italian Heart, Secrets and Recipes and Cellar Bar.

Guy is devoted to preserving culture and traditions and is also a dedicated philanthropist committing much of his personal time and funds in assisting young people in need and mentoring others. Guy's restaurants attract great praise but what gives him the most joy is the satisfaction of feeding a hungry diner.

Luca Ciano

There are two things you need to know about collaborating chef Luca Ciano – and they both revolve around family.

For Luca, the Italian born chef residing in Sydney’s Bondi, his journey from Milan to Australia has such strong ties his homeland that both books he has lovingly written pay such beautiful homage to his family and his roots, and you’ll likely be moved to tears.

Perhaps in the past you could be excused for kind of knowing Luca’s face but not being sure where you’d seen it. However, with his TV show ‘Luca’s Key Ingredient’ debuting early 2021 – and getting such strong engagement that it’s currently getting a repeat showing on Channel Ten – his face has become more recognisable than ever.

In fact, Luca is arguably one of the hardest working people in the culinary world, and while he has his finger in many pies, he’s still the face who fronts renowned market stalls around Sydney and Australia, demonstrating his eponymous range of bespoke pasta sauces and handmade pastas, cooking on stage at festivals, and genuinely loving his connection with longtime followers and those new to his particular brand of genuine enthusiasm.