Favourite

75 Hastings St Noosa Heads QLD 4567

Daily 12pm–Late

(07) 5447 4235

www.sailsnoosa.com.au

Longevity is an element that all businesses desire, and few capture. It is treasured in any economic environment, let alone an environment that copped a pandemic. Sitting back at Sails it is impossible to not reflect on our meal over 12 years ago in the same venue.

If ever the word idyllic is deserved, the experience at Sails is just that. Memory is a funny thing, and so close to the beach is this restaurant that I could have sworn some tables had their feet in the sand the last time we were here. The view makes for a dreamy afternoon.

Equally dreamy is our main of butter poached Moreton Bay Bug, generously served, and with the added comfort it has already been removed from its shell. The Caesar salad on the side is a pleasant surprise, not going close to overshadowing the bug meat, but certainly not taking anything away from the experience either.

Earlier, Mooloolaba tuna was enjoyed on a tortilla crisp, which featured again a generous and delicous amount of seafood. The scallops on the other hand were a little small in their half shell, but still better than average, with the salmon caviar providing a helping hand to lift the snack.

To help celebrate being back at Sails we had started with a glass of Louis Roederer, moved into the Soave by Suavia, and indulged in a 2017 Scotchman’s Hill Cornelius Chardonnay with the Bugs. This also softened us for the unbridled enthusiasm of our other guest, our 4 year old toddler, who at one stage chased a bush turkey over 100m down the promenade. With Mum and Dad trying to keep up, it looked like we were doing a runner!

Only ice cream smothered in strawberry sauce could create some momentary calm, while we tried our best to enjoy dessert. My butternut pumpkin unorthodox creme brulee on gingerbread, with vanilla bean ice cream was powerful, and maybe defeated me a little towards the final mouthfuls. I was more taken by Catherine’s chocolate pavlova, particularly the espresso cream, finished with hazelnut praline. The combination shone, and it is worthy of a dessert only visit.

We didn’t get a chance to linger as long as we would have liked, but we had a terrific lunch here, so many years after our first experience. Back then it was pouring with rain, as the flooding began across Queensland. Today it is warm, the beach is beckoning, and the ensuing sunset is glorious. It is hard to think of a better word than idyllic.

Sails
https://www.sailsnoosa.com.au/
75 Hastings St, Noosa Heads
+61 7 5447 4235
Open from 12pm daily

Our third time in the hallowed dining room of Attica feels more comfortable. We know certain aspects will take care of themselves. The heights of attentive service are assured, and we have already long since paid for the food, which is required upon booking.

Whilst comfortable, there is certainly no feeling of “been there; done that” whatsoever. Part of the script is to continue to evolve and change, and the native Australian ingredients are probably no more prevalent in everyday dining than they were the last time we dined here in 2016. There is always intrigue in the dishes to come.

74 Glen Eira Rd Ripponlea VIC 3185

Tue–Sat Dinner from 6pm

(03) 9530 0111

meet@attica.com.au

www.attica.com.au

As I write, I realise that already more than three weeks has passed since our experience, and yet much of it is more vivid than normal dining, because it is so unique. Four hours passes effortlessly, with the only confrontation the occasional ingredient which especially puts Catherine on the back foot.

An example is the parfait, which in this case lives up to its French meaning. You don’t need to look far to find someone who is a bit hesitant to eat liver. So what’s the consensus on Emu liver? Utterly exceptional and my favourite dish of the evening!

The wine is delightful throughout the evening, but the kitchen remains easily the star of the show, and there is some theatre here. Later in the evening, the now usual foray into the back courtyard reveals a camp setting this time around, with the most delicious Basque cheesecake our first dessert. Cooked over the fire, it is still semi-molten, and lives in my memory so vividly I can almost taste it.

Crocodile ribs appeal in a manner hard to imagine. The look, texture, and taste, with the barbeque used to compelling effect, is just really cool. It’s a dish served early on, but I’m not pacing myself tonight, and every piece of flesh is valuable. The wattle dahl is just the same. I’m not leaving a trace.

The final savoury course is another winner, but it is difficult to pick my favourites after the parfait. Here we have a skewer of delicately treated kangaroo, served with frites, béarnaise (Aussie style with local thyme), and a rich pepper sauce too. There’s a spray bottle of vinegar for the frites for obvious reasons. It is so very good. My wish is that in some later stage of life we go to the local pub for kangaroo almost this good, instead of cow.

From interesting, difficult to ordinarily obtain Rose Champagne by Pierre Paillard, to 2013 Lethbridge ‘Allegra’ Chardonnay, to 2021 Jasper Hill Shiraz, there is exceptional wine by the glass to suit any palate, and it is possible to have glasses for less than $20 if you like, or even to try some half glasses. The sommerlier does a superb job, and assisted us several times. Showing an interest always helps.

Attica is expensive. It is a tribute to the restaurant that we’ve been three times and couldn’t imagine not continuing to go back. It is not comfort food, and does not remind us of travel and holidays. It does however make me somehow feel more connected with Australia. How beautiful that a New Zealander writes a menu, and his team execute it impeccably, and it takes you to a place you already live in.