Guests were treated to a fabulous selection of shared dishes featuring some of the region’s top produce all washed down with some delightfully seductive wines chosen by Ricky’s new Restaurant Manager, David Jouy. Braden White’s love of local produce and how to deliver the best flavours from a wood-fired grill were on show for IN Noosa Magazine’s third wine lunch of the year. The starter set the pace with Braden’s superb re-invention of bread and butter before we got down to serious business. Shared platters of heavenly flavours that cleverly balanced melt-in-the-mouth meats with silky gnocchi and palate-pleasing tomato sugo were expertly served with a refreshing glass of Screaming Betty Delinquente vermentino. These were demolished in quick time to make way for more serious acts with Moya Valley chicken and a whole fried baby squire competing for favours against a superbly-cooked Wagyu brisket. All were served with expertly-executed accompaniments and washed down with a delightfully robust Quealey Fionula Red Field Blend. Woombye Cheese Co rounded out the feast with the Albala Marques de Poley Cream Pedro Ximenex providing the perfect end to a perfect meal.
Freshly baked focaccia, candied olive, cultured butter, smoked salt.
Local Waygu spinalis, chimmi churri, broad leaf rocket, pickled onion, lemon;
Braised lamb shoulder, fresh peas, shallot, house made gnocchi, shaved Parmigiano-Reggiano;
Roasted tomato sugo, basil, goats chevre, Turkish bread;
Slow cooked Wagyu brisket, pickles, horseradish cream;
Whole fried baby squire, sauce vierge;
BBQ chicken, lentil, pumpkin, smoked yoghurt leaves.
Local Woombye Cheese Co triple cream brie, Pyengana aged cheddar, muscatels, quince, lavosh.
SPRING WINE LUNCH - FLUX RESTAURANT AND LOUNGE
Enjoy four courses of the best local produce served with matching wines and overlooking the Noosa River in the relaxed ambience of Flux Noosa.
Friday 23 October, 12 noon
Four courses with matching wines
$68 per person
Bookings essential on 5455 6540