Cooked over fire, served slowly.
A wood-fired kitchen in Noosa. A short menu that changes with the season, and an oven that never goes out during service.
One oven, no gas
Everything on the menu passes through the same wood-fired oven, burning ironbark from a supplier in the hinterland.
Cooking this way means we keep the menu short and change it often. If the fishing boats have a good morning, that is what is on tonight.
Guests say
A few words from recent tables.
Sample reviews, written for this demo
Everything tastes of the fire in the best way. The flounder was the dish of the year for us.
Twelve of us at the long table by the oven. The set menu kept coming and nobody wanted to leave.
Slow, warm and generous. Exactly what a long lunch in Noosa should be.
Busy and a bit loud on a Friday, but the food more than made up for it. Book ahead.
They adapted three dishes for my coeliac partner without any fuss. Rare and appreciated.
The bugs alone are worth the drive. We booked our anniversary dinner here again before we had even left.
Join us by the fire
Tables for two to eight. Bigger groups, ask about the private room.