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Many locals (SEQ’lders) love to head to Noosa to enjoy a weekend away, go for a beach day trip or attend one of the many events held in this divine location, such as the International Food & Wine Festival and the Noosa Triathlon.
I was lucky enough recently to be invited to stay a night at the fabulous Outrigger Noosa with my husband and boy was it an ideal way to spend our (belated) anniversary!
When you arrive at the expansive property and enter the driveway, you continue through a semi sub-tropical forested area, winding down the drive. There is  the feeling that you are about to approach a secret and hidden spot that no one else knows about. Well it IS a secret spot, but the word is out! 

At arrival we were greeted by a super friendly and very laid-back guest services guy (I would say that this is very Noosa style – professional, welcoming yet very chilled). I am at home!

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So to the main reason for our stay was to experience the outstanding restaurant, View on Little Hastings. Now I am not one to offer praise lightly, as I am extremely analytical, some would say ‘picky’, however I found the menu to be divine and I was delighted to find out they use local produce wherever possible. To give you a bit of an idea: within their immediate area they use Moya Valley chicken (the hinterland), Noosa Spanner Crab, Mooloolaba prawns, Strawberry Fields Strawberries (Palmview).  In the wider area they use Kilcoy beef, Byron Bay Pork, Moreton Bay Bugs, Hervey Bay Scallops. For the beer connoisseurs they have recently introduced boutique craft beers to their beverage list, to support microbreweries. Burleigh Heads Brewing Co, Byron Bay Brewing Co, Murrays (Port Stephens), and Feral (Swan River, WA) all feature and have been super popular. They also put a lot of emphasis on supporting wineries which follow biodynamic principles – Cullen (WA), Delatite (VIC), Spinifex (SA), Antice Tenute (Italy) are all biodynamic.

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I was leaning towards the pork belly for my entrée, but I am delighted that I was introduced to the Smoked Guinea Fowl. I was expecting a really gamey full flavour, but my tastebuds were excited with a light yet fully flavoursome dish and the walnut hollandaise added an extra zing.
For main I indulged in the Kilcoy beef eye fillet (as I do). This is one of my fave staples, a nice juicy medium eye fillet for main. I have eaten a few in my time and OMG this was a good one! I won’t tell you more, you will have to go and find out for yourself!
Finally for dessert I shared a classic melting chocolate pudding with my husband. I think I am about to repeat myself, OMG! Just how it should be, oozing, melting, making me wish I had ordered an entire one for myself. Alas there was no more room in the belly, but for a nice nightcap of Grandfather Port. Perfect ending to a perfect dining experience!
Just a heads up for those who may not be staying in the Outrigger complex, they actually have shuttle golf buggies going to and from Hasting street and anyone is welcome to dine at their restaurant. So whether you are staying with them or not, I would highly recommend you jump on a buggy to try out their divine menu. Just make sure to head up before sunset, so you can sit in the outdoor (undercover) area and enjoy a pre-dinner drink watching the sky turn a million shades of orange / pink / red before turning dark.

Enjoy!

Author: Melissa Hoedel

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