All Restaurants
- Paul and Lincoln have been creating memories here for over 25 years is an honest approach to fine dining. Experience the beauty of Noosa, on main beach and steps away from the National Park.
“I always book there and always ask for a late table. My insider tip is to book around 2:30 — the kitchen doesn’t close, so you can secure a beachfront table and enjoy the sunset before dinner service. Paul and Lincoln have been creating memories here for over 25 years with their honest approach to fine dining. I love starting with their fresh sashimi plate and local seafood, which are always incredibly fresh. The cuttlefish and tooth fish entree dishes are standout choices, that highlight the best of the ocean. And you have to finish by sharing their chocolate pavlova — it’s the perfect sweet ending. Enjoy the best of Noosa!” — Cecyl
RATING
$5000
Price
Seafood
Cuisine
Australia
Location
12-10pm
Hours
- 40 years of Italian hospitality plus views, seafood and fresh pasta at the Marina
“I love this place. Matteo and his beautiful team have that lovely warm European hospitality that makes you feel like you’re part of the family the moment you arrive. I like to settle in for a long lunch in the dining room, then move out to the lounge area as the sun goes down. The seafood here is wonderfully fresh — you can really taste that it came straight off the boat. I always go for the Moreton Bay bugs or prawns, and their crab tagliolini is a must. My tip is to come between 3 and 4pm for their oyster happy hour, grab a glass of Chianti while you watch the sunset, then head back into the restaurant for a relaxed dinner. Oh, and Thursday is BYO — a great little bonus for the locals.” — Vee
- A unique Peruvian dining experience specialising in Ceviche and charcoal konro grill
- I started with the kingfish ceviche, a favourite dish
- Share the wagyu tomahawk, served with salsa's and condiments
- Coya's fire-cooked, smoky meats are a highlight
“Grab the best private dining room in Noosa with your best mates or a table on the terrace, the atmosphere is at its best as the venue fills up in the evening” Neil.
“I book Somedays when I want pizza and a proper table. Fresh plates first: burrata, Caprese, confit garlic and mozzarella bread stick. Then Lost In A Forest or the red-base Sacred Garden. Noosa Reds tomatoes on that salad every time. Nathan’s other rooms — Mariella and Sabrosa — are how you turn it into a week.” — Neil
Ricky’s Noosa River — Hated Fine Dining on the Water, Their Own Farm, Local Seafood, Twenty Years In
“Request the river table and stay put. White-glove service, the water in front of you, no rush. The spanner crab spaghetti is the local order. Share the whole roasted fish when it’s in season. Then lose an hour in that wine list. That’s why I keep coming back.” — Neil
Spanish Tapas Bar and Restaurant — Catalan and Basque Over the River
“I always drink by the glass here — the list is that good, and Lara love her Spanish wine, Albariño first, then Ribera del Duero once the plates start landing. Start with pan con tomate and the charred prawns in verde beurre blanc, then the chorizo and clam cocido. Finish with the gluten-free churros. That’s my YOYO order, every time.” — Cecyl
“Love wine? I watch for their events. The list comes straight from XO cellars and they pair it properly. Yum cha on set-menu days, then the beef ribs with cucumber salad. Casual Sunshine Beach, and I still book it.” — Vee
“I come back for the nightcap as much as the meal — bar or lounge, wine list open, partner across the table. Start with focaccia, prosciutto and burrata, then the spanner crab tagliatelle or risotto. Save room for the house-made tiramisu. Old-school Italian at its best.” — Cecyl
“Always ask for a front-row terrace table. The beach and the breeze are why locals keep coming back. One pan or two pan of the seafood spaghetti for dinner, then check the daily specials. Ask what’s pouring from the local breweries on tap. Famous calamari if you need something to share first. That’s my Bistro C night.” — Cecyl
Modern Vietnamese with a Twist — Authentic Flavour, Big Serves, the Pho That Put Them on the Local Map
“I book the leather lounge when it’s a group. Space to sit properly and stay. Start with the pork and Moreton Bay bug spring rolls. The signature pho is why people talk — rich broth, premium beef, traditional sides. Chicken curry after that if you want comfort. Relaxed, generous, easy to repeat.” — Vee
“Settle in and let Eddie order for you. That’s how you get the proper night. Mixed grill for the full experience, don’t skip the lamb shoulder when it’s on the menu, then an Espresso Martini. Streets of Lebanon, Junction beat. I stay late and I book it again.” — Cecyl
“Book the sunset sail if it’s on. Ask for the upper deck, toward the front — that’s the view, the breeze, the photo. Weekends the DJs are on and it turns into a proper boogy on the water. I treat it as a social cruise and stay upstairs.” — Cecyl
“I always ask for a window table on the starboard side — right-hand side facing forward. Best river views from there. The sunset run is about an hour and a half. Book online before you go. Daylight is the houses and the water; sunset or twilight if you want it quieter. I keep booking it.” — Cecyl
“Hot baguette with truffle and honey butter to open. Then bugs or Mooloolaba prawn ravioli. Sunday I go for the roast with the trimmings. Thursday used to be the only BYO night; now locals can bring a bottle Monday to Thursday for $10pp. I still book the river side and I still go back.” — Cecyl
“I book it for the river as much as the plate. Warm baguette with confit garlic and goat’s curd, burrata on the side, lamb shoulder to share. Sam, John and Zac have the hospitality right. Stay late, listen to the birds, watch the sunset. Grateful every time.” — Vee
“Counter seat, early booking, that’s the move. Watch Chef Jiro from across the wood. The signature is the full omakase — chef’s selection, seafood first, seasonal. Intimate, chef-led, the Junction’s quiet serious table. No walk in. I reserve.” — Cecyl
Curated Wine Bar, Noosa Junction — Atelier, Rare Bottles by the Glass, Sit on the Steps or the Long Table
“Let the staff steer you, especially Mark the owner. That’s the move. Rotating list, Coravin, proper storage, so you can drink the good stuff without buying the bottle. Cheese and charcuterie every time. Book the steps for two, or take the communal table and stay. I just sit and let them pick.” — Cecyl
“Start fresh with the smashed cucumber salad and Hiramasa kingfish, then continue with the lobster and prawn wonton — the dumplings are on the larger side, so order as you go. Weekends at night bring a fun vibe with local DJs spinning wax where it turns into an intimately social cocktail bar, booking at this time is recommended.” — Vee.
“Start with the best Kaffir-Lime Coconut Margarita on the coast, then go for the popular local seafood from the constantly evolving menu — and don’t overlook the Huli Huli Peachester half chicken. Book a few days ahead for sunset seating and specifically request an outdoor river-facing table.” — Cecyl.
“Relaxed waterfront Greek dining with marina views, menu built for sharing long easy meals by the water. Start with the taramasalata and a plate of golden saganaki, then go for the slow-roasted lamb shoulder or the grilled octopus. The wharf views make it even better — book ahead if you want a table right on the water at sunset. Relaxed waterfront Greek dining with marina views, built for sharing and long, easy meals by the water” — Neale.W
“I give the sommelier ten minutes in the cellar before I sit. Best boutique range I’ve seen in Queensland, then $20 to drink it at the table. Dry-aged steak or Mooloolaba seafood, house pasta — tortelloni with confit duck or tagliatelle with local prawns. Soufflé of the day to finish. I book it for that cellar.” — Cecyl
“I book a big table and start with the Geisha cocktails. Energy first. Eggplant chips with Szechuan caramel, kingfish sashimi, then the ten-hour braised lamb rendang. Friends, noise, urban fitout. That’s my Maroochydore night.” — Neale
“I book a late lunch after walking the Coastal Pathway from Mooloolaba — about an hour along the coast. Salumi and formaggi first. Prawn pasta next door to the fisheries, so it’s as fresh as it gets. Hand-stretched pizza from the Moretti woodfired oven after that. I walk in hungry and I book it again.” — Cecyl
Asian Fusion in the Hinterland — Piggyback Palmwoods, Indonesian and Malaysian Street Food, Open Every Day
“Crispy eggplant chips first, every time. Then bao and the yakitori sticks for the table. Ten-hour coconut braised beef and sticky pork belly are why I drive inland. Book outside if the dog’s coming — staff look after you. Quirky cocktails, casual, I keep going back.” — Neil
“I sit by the open fire and let the kids disappear into the playground and trampolines. Woodfired pizza from the Italian chefs, or a grilled steak with something from the wine list. Whole snapper if we’re sharing. Lawns to collapse on after. That’s the Sunday I book.” — Cecyl
“Beach first, Playa second. Hard-earned margarita, then tacos and ceviche. The Moreton Bay tostadas and prawn aguachile are why I repeat. BBQ chicken with pineapple butter when I want it richer. Baja vibe on Bokarina. I keep coming back.” — Vee
A refined paddock-to-plate restaurant right in the middle of Peregian Beach’s fashion hub. Start with the half-shell scallops, then choose the Black Angus rib eye with duck-fat potato gratin or the green pepper-crusted lamb cutlets. Book ahead for one of the best tables in the village.” — Cecyl.
French chef and owner Frank Boulay focuses on local produce with a Mediterranean touch. I like to start with the Niçoise Salad with a generous amount of fresh tuna, then go for the classic Steak Frites with café de Paris butter and duck-fat fries. Classic French desserts are always on the menu. Get there an hour earlier and stroll the unique fashion boutiques of Peregian Village.” — Cecyl.
“The Tommy’s Margarita is always on, they pour top-shelf mezcal and tequila. Start with the handmade tortillas — Wagyu birria or the Mooloolaba prawns — then finish with the churros coated in cinnamon sugar and dark chocolate sauce. When I’m in Peregian I always allow time to visit the boutique fashion shops, they’re unique to the Coast. It’s the kind of place you end up returning to every time you’re in the area.” — Vee.
” This is the tiny 14-seater on Duke St that regulars protect. Jade runs the floor with a tight Australian and New Zealand wine list. Stacey is in the kitchen, she has grilled hundreds of thousands of steaks and it shows. Come for the hospitality and the food. I always go back for the grilled Wagyu and the pistachio-parmesan crusted lamb. If I can fit them in, the Wagyu-fat potatoes as well ” Vee.
“Book the courtyard. House sourdough first, then whatever produce is in season. Veal saltimbocca or the pasta of the day — the list is short and it moves. Feels like a European wine bar more than a Coast eatery. I pair it with Eumundi Markets on Wednesday or Saturday and I leave already planning the next table.” — Cecyl
A lively, sun-filled Italian trattoria right in the heart of Hastings Street, from the Pavoni family. Think piazza energy with a Noosa twist — menu built for sharing.
“Start with the pizzetta (order both the bianca and rossa) and the popular prawn cocktail with finger lime and salsa aurora. Then go for the spanner crab risotto or the spicy Moreton Bay bug penne. Finish with the tiramisu. It’s generous, social and already feels like a local favourite — book for the terrazza if you can.” — Jon.Cecyl
Family-run, relaxed enough for sandy feet yet polished enough for a proper long lunch or dinner. Seafood is the clear hero.
“Start with the natural oysters or tuna sashimi, then go straight for the signature Thai-style seafood yellow curry packed with Moreton Bay bugs, prawns and snapper. The spanner crab pasta is another regular favourite. Book a terrace table if you can — the view does half the work.” — Cecyl.
Hidden among lush gardens, lagoons and pagodas in Yandina, Spirit House is unique true destination restaurants. The setting alone feels like stepping into another world — tranquil, fragrant and deliberately unhurried.
“Start with the famous coconut galangal soup or a light kingfish crudo, then move on to the long-time signature crispy whole fish with tamarind chilli sauce or a rich green curry. Finish with a modern take on mango sticky rice. The fixed-price menu keeps things simple while the gardens do the rest — book well ahead and give yourself the full two-and-a-half hours. book lunch on Saturday and explore Yandina market for an hour or two” — Cecyl
“Unpretentious, friendly wine bar with small-batch, minimal-intervention wines and a snack-centric menu from Jake, plus daily-changing desserts by Gabby Drop-in vibe that locals love — relaxed, fun and consistently excellent. Perfect for repeat visits when you want quality without formality. ” Vee.
- Fine Beachside dining
- Sashimi Plate and Local Seafood
- Try Cuttlefish or Tooth Fish Dishes
- Share a Chocolate Pavlova
” I like to book for a late lunch and request a beach front table waiting for sunset before dinner service. Cecyl “
RATING
$5000
Price
Seafood
Cuisine
Australia
Location
12-10pm
Hours
- A sophisticated Italian favourite with warm hospitality, refined dining
- Foccaccia, prosciutto and burrata for starters
- Spanner crab tagliatelli or risotto
- Save room for the house-made Tiramisu
“Stunningly romantic at night, request one of the intimate leather booths for a more relaxed and atmospheric dining experience”
- Sophisticated yet relaxed with exceptional dining and the unbeatable backdrop of Noosa Main Beach.
- One pan or Two Pan for fresh local seafood spaghetti for dinner
- Always check the daily specials
- Ask what's pouring from the local breweries on tap
“Request a front-row terrace table, the beach views and sea breezes are what keep locals coming back.”
- Bustling and vibrant, Habibti is all about generous Middle Eastern feasts, warm hospitality and a lively atmosphere
- For the full Habibti experience order the mixed grill
- Don’t overlook the lamb shoulder if it’s on the menu
- There’s also a great cocktail menu, the Espresso Martini is the local’s favourite
“Habibti is best experienced with a group, grab a banquette table, order a selection of share plates and settle in for a long, lively meal.”
- Stylish and sophisticated with vibrant Latin American flavours and a sophisticated ambience
- The unique Ceviche options shouldn’t be overlooked, why not try them all?
- Coya's fire-cooked, smoky meats are a highlight
- The cocktail list is a major part of the experience, and a house Margarita matches the bold flavours coming from the kitchen.
“Request a table on the terrace, the atmosphere is at its best as the venue fills up in the evening”
- A favourite to locals, effortlessly cool, low-lit neighbourhood dining room with a modern slightly industrial edge softened by warm lighting - we just love this place
- Start with some fresh dishes - the Burrata, Caprese Salad and the Confit Garlic and Mozzarella bread stick - just, yum
- The Piccante Eddy is a classy twist with habanero honey closing this woodfired masterpiece
- There is something for everyone on the wine list and cocktail menu - with a focus on quality
“Book early in the week for a weekend table – and don’t over-order. The menu is designed for 2–3 shared pizzas plus a couple of small plates”
- Sushi Kuon is one of Noosa’s most immersive dining experiences, a small, intimate omakase-style sushi bar that feels closer to Tokyo than a Sunshine Coast restaurant
- The experience here is largely chef-led
- The Omakase chef’s selection (20-course experience) is the signature way to experience Kuon
- With a focus on fresh seafood and seasonal ingredients, this is the the pinnacle of Sushi dining
“Book as early as the reservation window opens (often one month out) and aim for a counter seat to watch Chef Jiro’s precision at work”
- I just love, love Atelier - built around a modern cellar concept, using Coravin systems and temperature-controlled storage to pour rare and premium wines by the glass
- With a constantly rotating, expertly curated selection, the better approach is often to bypass the menu and let the staff steer you toward what’s pouring and worth discovering that day.
- With great wine - comes great cheese, go for the cheese & charcuterie selection, it’s not an option, it’s essential
- If booking for two, ask for a spot on the steps, otherwise the inside has a beautiful massive dining table where new and old friends meet
“I love talking to staff who really know their stuff — I usually just people-watch and let them pick for me, and it never fails.”
- A lively, casual yet slightly edgy Noosa Junction energy
- Start fresh with the smashed cucumber salad and Hiramasa Kingfish
- Continue on with the lobster and prawn wonton
- The dumplings are on the larger size, so take it from a local - order as you go so you don’t over order
“Weekends at night bring a fun vibe with local DJ’s spinning wax where it turns into an intimately social cocktail bar, booking at this time is recommended”
- A welcoming local favourite known for authentic flavours, generous serves and a relaxed atmosphere
- Locals love the Pork & Moreton Bay Bug Spring Rolls
- The Signature Pho put them on the locals map - rich, slow-cooked broth served with premium beef cuts and all the traditional accompaniments
- The Vietnamese Chicken Curry is rich, fragrant and comforting
“For larger groups, request one of the tables with a leather lounge for a more comfortable and spacious dining experience”
- Relaxed, scenic and distinctly Noosa, Catalina combines waterfront cruising and a fun atmosphere
- Book a sunset cruise where possible
- The best river views, sea breeze and photo opportunities are usually found upstairs
- Regulars treat Catalina as a social grazing experience while enjoying the scenery.
“Request a spot on the upper deck towards the front of the vessel. Feel like a boogy? Check out the local gigs on board across the weekends”
- A Noosa institution, serving locals for over two decades
- Always start with the homemade hot baguette with truffle and honey butter
- Experience the local favourites - Moreton Bay Bugs and Mooloolaba Prawn Ravioli
- If you love a good roast, get there on a Sunday for the best roast you’ve ever tried - with all the trimmings
“I love the consistently good service and quality of food and try to get there Thursday Local’s Night (free BYO) with my favourite bottle of wine”
- A Noosa institution, serving locals for over two decades
- Always start with the homemade hot baguette with truffle and honey butter
- Experience the local favourites - Moreton Bay Bugs and Mooloolaba Prawn Ravioli
- If you love a good roast, get there on a Sunday for the best roast you’ve ever tried - with all the trimmings
“I love the consistently good service and quality of food – I love going on Thursday Local’s Night (free BYO) when I can bring my favourite bottle of wine”
- Relaxed waterfront dining room built entirely around the Noosa River views
- Opt for one of the popular Moreton Bay bug or prawn dishes for a rich, coastal experience
- Start with the Kaffir-Lime Coconut Margarita, or end with it too - I certainly do!
- For the ladies - forgot your perfume? No stress, this fine establishment has a bathroom fully equipped and you can help yourself!
“Book a few days ahead for sunset seating and specifically request an outdoor river-facing table”
- A casual Sunshine Beach dining institution
- Yum cha set menu days
- Beef ribs with cucumber salad
- Excellent wine list direct from XO cellars
“Love wine? I keep an eye out for their wine events, always quality wines and perfectly paired”
Dine Like A Pro
Browse Restaurants
Explore our handpicked restaurants to find your perfect experience
Get the Insider Scoop
Read our Dining Tips so you can book like a local and with confidence
Click Book Now
Hit Book Now and you're taken directly to the restaurant's booking platform.
Your Table is Ready
Experience the best of Noosa like a local
Book with Confidence
01
Browse Restaurants
Explore our handpicked restaurants to find your perfect experience
02
Get the Insider Scoop
Read our Dining Tips so you can book like a local and with confidence
03
Click Book Now
Hit Book Now and you're taken directly to the restaurant's booking platform.
04
Your Table is Ready
Experience the best of Noosa like a local