Wasabi

The view from the dining room is beautiful by day but perhaps best at sunset when the fiery skies are reflected in the wide expanse of the dreamy Noosa River rolling by out the front.

The Tempura Zucchini Flower Dish at Wasabi Noosa. Picture: Lachie Millard

2 Quamby Place, Noosa Sound

[phone]

wasabigroup.com.au

THE view from the dining room is beautiful by day but perhaps best at sunset when the fiery skies are reflected in the wide expanse of the dreamy Noosa River rolling by out the front.

When you can concentrate on the menu you’ll find the choice between a short or long “omakase” (chef’s choice) menus, although there is a la carte available at lunch.

Rather than a kitchen garden, Wasabi has its own farm, Honeysuckle Hill, to grow many of its wide array of specialised Japanese produce.

The wide expanse of the dreamy Noosa River rolling by out the front of Wasabi. Picture: Lachie Millard

Such detail is evident throughout the operation, with the food served on ceramics fashioned by a local artist and even the water filtered via Japanese white charcoal water bottles.

The short menu begins with six amuse bouche, then the first course of tartare of local reef fish and daikon and uni custard is enhanced by Honeysuckle Hill herbs and leaves dipped in the lightest of tempura batters, the whole lot dusted with black sesame and lime macrobiotic salt.

Next it’s an elegant pumpkin dish, before the star of the show, goose breast cured in spent grains and Hum Honey, with tori butter rice.

The finale of dark chocolate sorbet, soybean jelly, sake-poached cherry, aged mirin, organic cacao nibs and praline is a standout.

Service is first class, the drinks list expensive but expansive, with a strong list of inventive shochu and sake-based cocktails, a wide selection of sake and Japanese beers adding to the comprehensive wine listing and there’s an excellent range of teas.

• Hours: Lunch Fri and Sun; Dinner Wed-Sun
• Bill: Lunch and dinner omakase short menu $95, long $155; a la carte lunch E $5-$15, M $36-$49, D $16-19
• Wine: Licensed Yes
• Chef: Zeb Gilbert

Vibe: mates/partner/parents

Region: Sunshine Coast

Vegetarian/vegan: Yes available on request

Exceptional wine list: Yes

Outdoors: No

Child friendly: Yes

Wheelchair access: Yes

Takeaway/delivery service: No

Exceptional dish: Goose breast cured in spent grains