94 Gympie Terrace, Noosaville QLD
07 5440 5070 1
There aren’t many three level, floating-on-a-river bistro, bar and event venues in Australia. In fact, there’s only one. Noosa Boathouse occupies this special position, perching directly over the Noosa River via a jetty on the marina. It provides locals and visitors alike spectacular waterfront dining views and a unique vantage point to watch the breathtaking sunsets along the river.
Cross the fairy-light lined boardwalk and amongst the three level floating boathouse lies the fish and chips takeaway window, the Bistro, the river room function space and on the top deck the sunset cocktail bar. Each space dishes up local produce courtesy of the kitchen team, led by Executive Chef, Shane Bailey.
The pontoon was initially designed as the IBM Communications hub for the 2000 Sydney Olympics. Once it had served its purpose, it was reconstructed in Noosa as a three-level bistro, bar and events destination. Operated by current owners Phil Bradford, Steve and Danielle McPharlin, it has established itself as an iconic Noosa experience.
The location isn’t the only star of the show. Shane has a passion for local produce and is a huge supporter of local farmers and of all things Queensland. He started his hospitality career in country Victoria, before quickly moving to quintessential St Kilda restaurant, Donovan’s. After nine years, Shane traveled the world working in some iconic restaurants, before settling in Noosa. He strongly contributed to the acclaimed Noosa International Food and Wine Festival for eight years before joining the Noosa Boathouse in 2013.
His passion for Queensland is reflected in the bistro-style menu that focuses on fresh local seafood, quality beef and locally sourced seasonal produce. Wild scallops come from the Fraser Coast, just north of Noosa, while Mooloolaba prawns come fresh from the Sunshine Coast. Meat is provided by Nolan’s Meats in Gympie, and fruit and vegetables come courtesy of local suppliers, including Noosa Reds and Pitsy’s. The colourful wheelbarrows along the boardwalk play host to a number of different fresh herbs and edible flowers used in the Boathouse’s dishes.
Start on the water’s edge at the Bistro, with freshly shucked oysters, served with Queensland chardonnay verjus and finger lime. Move onto the Cedar St halloumi – sourced from Maleny in the Sunshine Coast hinterland – served with local figs, compressed watermelon, orange and prosciutto or the baked wild caught scallops with sea urchin butter, apple and watercress.
Continue your dining experience with the slow roasted pork belly served with a deconstructed Thai red curry and crunchy Asian vegetables. Seafood lovers enjoy the famous ‘seafood experience for two’ – a three tiered seafood platter featuring Mooloolaba prawns; freshly shucked natural Coffin Bay oysters; locally caught spanner crab with green papaya salad and chilli cane juice dressing; Moreton Bay bugs; salt and pepper calamari, battered Queensland barramundi and a host of sides, including chips and charred garlic ciabatta.
Venture upstairs to the Sunset Bar to start, or finish your night right. Sit back and admire the expansive views of the river and colourful sunsets while sipping on a Mai Tai or Martini.
Pairing its picture-perfect perch over one of Australia’s best natural environments with a menu that lets seasonal produce shine, Noosa Boathouse is the ideal spot to celebrate any occasion.