Go west
Restaurant Aroona, 94 Noosa Dve, Noosa Heads
Ph: 5341 6330
Restaurant Aroona, 94 Noosa Dve, Noosa Heads
Ph: 5341 6330
This new addition to the Noosa dining scene offers a fresh take on local flavours. Restaurant Aroona is the signature dining experience at the new Quay West Resort & Spa Noosa. It is an extremely stylish space where I almost wished for a warmer evening so we could take advantage of the open areas that expand outside to tasteful water features and greenery.
Settling inside, we chose Sticks cabernet sauvignon ($36 a bottle) from the Yarra Valley as our wine choice for the evening, although it was nice to see local wine on the list as well. In fact local seems to be somewhat of a theme on the menu with spanner crabs, Noosa Reds (tomatoes) and Flame Hill (wine) all featuring. I was really pleased to note this and would love to see more of a local flavour on menus in general as the Sunshine Coast has such fabulous regional produce.
After we made our selections and our wine was delivered, we were presented with a complimentary dish of dinner rolls accompanied by olive oil and balsamic for dipping. I was quite enthralled by the balsamic; thick, syrupy and absolutely divine. The waiter accommodated my request to persuade the chef, by force if necessary, to reveal the brand. He didn’t fail — it was Bertolli’s Balsamic Vinegar of Modena. But rather than just a vinegar, it was an extract. Must find!
For our starter it was a unanimous decision to share the rillette of duck with spicy fruichutney, crispy duck wantons and soft herbs ($16.50). Shreds of succulent duck were prepared to create what was almost more of a terrine than a pate, as I would have expected. It was a rustic dish; the rillette slices were presented on a toasted slice of bread with the chutney giving additional flavour and moisture to the duck. The wantons were delicious too.
For my main I was really tempted to try one of the many enticing options because there were so many components that caught my eye — butter bean and chilli mash, marinated artichokes with vanilla sauce, white anchovy tempura . . . More so, I was determined not to order salmon again, conscious that I so often gravitate towards it. But in the end I couldn’t help myself and I just had to choose the grilled Yarra Valley salmon supreme, minted pea and broad bean risotto ($28).
It was the risotto that won me over; I knew that at a venue of this calibre it was going to be good. And good it was. Actually, more than good; it was great. It was, however, different to what I had imagined. For some reason I had anticipated the salmon was going to be broken up into the risotto, but instead it was a perfectly grilled salmon fillet perched on top.
The risotto was also perfectly cooked. Vivid green peas and broad beans were interspersed through a deliciously moist risotto that complemented the salmon beautifully. It was just enough too, although I did struggle a little bit by the end and was thankful we had been conservative with the entrees. My dining buddy chose the prime eye fillet of beef with garlic and thyme roasted Noosa Reds tomatoes, honey glazed banana shallot and Pont Neuf potatoes ($37).
The fillet was tender, prepared as requested with a great combination of vegetables, while the Pont Neuf potatoes (basically wedges) were lovely and crisp. We also shared a side order of green beans ($10), which were very satisfying. There was a momentary debate as to whether or not there was room for desert. Thankfully there was as I would not have liked to have missed out on the chocolate and peanut butter pudding with orange and butternut puree vanilla bean ice-cream ($12.50).
Wow! Actually, double wow. What a combination. Orange and butternut puree is not something I would have thought would work, but it did. The chocolate and peanut butter pudding, in the form of a small tart, was nothing short of awesome, and my supposedly ‘full’ dining buddy helped me make light work of it. It was a lovely evening with friendly and efficient service and beautiful surroundings, made all the more pleasant by its superb food.
Petra Frieser’s visit was unannounced and she paid for her own meals and beverages.
Restaurant Aroona
94 Noosa Dve,
Noosa Heads
Ph: 5341 6330
FOOD FACTS
Open Monday to Sunday, breakfast 6.30-10.30am;
lunch noon-3pm; dinner 6-10pm
Cuisine Contemporary Australian
Cost Starters $12.50–$24, mains $28-$37, desserts $12.50–$19.50
Verdict Superb food
Story: Petra Frieser, weekender Issue 631, June 17th, 2010.
Settling inside, we chose Sticks cabernet sauvignon ($36 a bottle) from the Yarra Valley as our wine choice for the evening, although it was nice to see local wine on the list as well. In fact local seems to be somewhat of a theme on the menu with spanner crabs, Noosa Reds (tomatoes) and Flame Hill (wine) all featuring. I was really pleased to note this and would love to see more of a local flavour on menus in general as the Sunshine Coast has such fabulous regional produce.
After we made our selections and our wine was delivered, we were presented with a complimentary dish of dinner rolls accompanied by olive oil and balsamic for dipping. I was quite enthralled by the balsamic; thick, syrupy and absolutely divine. The waiter accommodated my request to persuade the chef, by force if necessary, to reveal the brand. He didn’t fail — it was Bertolli’s Balsamic Vinegar of Modena. But rather than just a vinegar, it was an extract. Must find!
For our starter it was a unanimous decision to share the rillette of duck with spicy fruichutney, crispy duck wantons and soft herbs ($16.50). Shreds of succulent duck were prepared to create what was almost more of a terrine than a pate, as I would have expected. It was a rustic dish; the rillette slices were presented on a toasted slice of bread with the chutney giving additional flavour and moisture to the duck. The wantons were delicious too.
For my main I was really tempted to try one of the many enticing options because there were so many components that caught my eye — butter bean and chilli mash, marinated artichokes with vanilla sauce, white anchovy tempura . . . More so, I was determined not to order salmon again, conscious that I so often gravitate towards it. But in the end I couldn’t help myself and I just had to choose the grilled Yarra Valley salmon supreme, minted pea and broad bean risotto ($28).
It was the risotto that won me over; I knew that at a venue of this calibre it was going to be good. And good it was. Actually, more than good; it was great. It was, however, different to what I had imagined. For some reason I had anticipated the salmon was going to be broken up into the risotto, but instead it was a perfectly grilled salmon fillet perched on top.
The risotto was also perfectly cooked. Vivid green peas and broad beans were interspersed through a deliciously moist risotto that complemented the salmon beautifully. It was just enough too, although I did struggle a little bit by the end and was thankful we had been conservative with the entrees. My dining buddy chose the prime eye fillet of beef with garlic and thyme roasted Noosa Reds tomatoes, honey glazed banana shallot and Pont Neuf potatoes ($37).
The fillet was tender, prepared as requested with a great combination of vegetables, while the Pont Neuf potatoes (basically wedges) were lovely and crisp. We also shared a side order of green beans ($10), which were very satisfying. There was a momentary debate as to whether or not there was room for desert. Thankfully there was as I would not have liked to have missed out on the chocolate and peanut butter pudding with orange and butternut puree vanilla bean ice-cream ($12.50).
Wow! Actually, double wow. What a combination. Orange and butternut puree is not something I would have thought would work, but it did. The chocolate and peanut butter pudding, in the form of a small tart, was nothing short of awesome, and my supposedly ‘full’ dining buddy helped me make light work of it. It was a lovely evening with friendly and efficient service and beautiful surroundings, made all the more pleasant by its superb food.
Petra Frieser’s visit was unannounced and she paid for her own meals and beverages.
Restaurant Aroona
94 Noosa Dve,
Noosa Heads
Ph: 5341 6330
FOOD FACTS
Open Monday to Sunday, breakfast 6.30-10.30am;
lunch noon-3pm; dinner 6-10pm
Cuisine Contemporary Australian
Cost Starters $12.50–$24, mains $28-$37, desserts $12.50–$19.50
Verdict Superb food
Story: Petra Frieser, weekender Issue 631, June 17th, 2010.
