Cibaria brings a touch of Mediterranean la dolce vita to Noosa with its trattoria-style dishes and attentive yet easy-going hospitality. Located in Elysium, an Accor resort on Hastings Street, Cibaria Noosa is the baby of Sydney restaurateurs Anna and Alessandro Pavoni.
Exuding all the flavour and ambience of coastal Italian dining, Cibaria is the Pavoni’s first venture in Queensland and represents an exciting new chapter for the couple who have been instrumental in shaping Sydney’s culinary landscape with venues such as Ormeggio at The Spit, Chiosco in Mosman, and more recently Cibaria Manly.
The runaway success of Cibaria at Manly Pacific, sister property of Elysium Noosa, inspired the Pavoni’s to bring their celebrated cuisine north. Judging by the number of guests on the night we dined, Cibaria Noosa is already proving to be a big hit.
The couple’s vision was to create a “social hub” celebrating the Italian way of life, and it’s in that spirit that the new venture radiates all the warmth and buzz of an Italian piazza.
At its heart is a 120-seat trattoria decorated in terracotta, citrus and ocean hues, with a relaxed glamour and breezy coastal feel. Adjacent to the Elysium pool is Cibaria’s 60-seat Terrazza, perfect for long lunches and the balmy evenings that Noosa is famous for. Facing Hastings Street is the 100-seat Bar Capri, a cool venue where any time is the right time to enjoy a drink or a snack, right?
Pavoni says Noosa has always felt like a second home to him and Anna, and they were drawn to it by its “beauty, energy, and sense of community”.
Their head chef at Cibaria Noosa, Lucas Bach, worked under Pavoni at Ormeggio at The Spit. With experience at Michelin-starred Meo Modo in Tuscany also under his belt, Bachhas a deep respect for Italian tradition and tries not to overcomplicate dishes, preferring to let the ingredients shine.
The menu, a collaboration between Bach and Pavoni, features Cibaria Manly favourites alongside new dishes inspired by the flavours of Queensland’s coast, spanning crudi, antipasti, handmade pastas and bisteccheria classics.
Highlights among the raw and chilled plates include Yellowfin Tuna Crudo with green chilli, smoked salmon roe and chives; and Scallops with lemon oil, finger lime, chervil and ocean trout roe. We enjoyed half a dozen deliciously creamy, freshly shucked Pacific oysters from Tasmania, served with Chardonnay vinegar and an eschalot mignonette.
Sardinian flatbread
From the salumeria, the Culaccia, a premium aged Parma prosciutto made only from the rump, is joined by other artisanal cured meats such as Air-dried, Stone Axe salted (MS 7/9) Wagyu Beef Bresaola, served simply with Sardinian flatbread to share. We didn’t sample any of the salumeria but loved the flatbread which we enjoyed alongside the Prawn Cocktail.
The Prawn Cocktail is a deconstructed event with poached king prawns, finger lime, cos lettuce and salsa aurora, striking in both appearance and flavour. Other selections on the antipasteria menu include Buffalo Mozzarella with zucchini flower and mint oil; Wood-Oven Roasted Baby Eggplant with Parmigiano-Reggiano cream and basil; and Frito Misto, prawns and calamari with lemon mayonnaise (the latter scoffed down by others in our group).
From the spaghetteria, the menu celebrates handmade pasta in dishes such as Tagliolini Aglio e Olio with Mooloolaba yellowfin tuna crudo, smoked salmon roe, lemon zest and chives, a bright coastal twist on a classic.
Slow-cooked ragù
Other standouts include the Risotto al Granchio, Pavoni’s signature aged Carnaroli rice prepared all’onda with Queensland spanner crab and local tomatoes; Rigatoni Cacio e Pepe made with Pecorino Romano and pepper; and Tagliatelle Bolognese slow-cooked with veal, beef and pork ragù. We’re told the latter is the real deal but can’t vouch for it personally. We can, however, recommend the Pennette Vodka, with slivers of Moreton Bay bug in a spicy vodka sauce.
From the bisteccheria, the Dry-Aged Queensland Coral Trout with lime sauce and the 600g Locker Valley crossbred Wagyu, MBS 5+, 400-day grain-fed, and charred over flame,pay homage to Cibaria’s wood-grilled traditions and the pleasure of shared dining.
To finish, desserts such as Coconut gelato with textures of mango, coconut and lime brings light-hearted indulgence and a tropical nod to the menu.
At Bar Capri, guests can expect classic cocktails with contemporary twists, Italian-leaning spritzes and a wine list championing Italian and Australian labels.
Cibaria transforms easily throughout the day from a breakfast venue to a relaxed lunch venue to late afternoon aperitivo to an elegant restaurant doing modern Italian dishes. It is open seven days, from morning until late.
Cibaria Noosa
14-16 Hastings Street
Noosa Heads, QLD
Australia
www.cibarianoosa.au
With thanks to Tourism Noosa for enabling us to experience this lovely new restaurant, which is a great addition to Noosa’s already vibrant dining scene.
