‘A venue in hot demand’: New Noosa waterfront restaurant you’ll need to queue for

Diners are flocking to a new restaurant from the Sum Yung Guys team, dishing up an unexpected cuisine.

Jeremiah Jones, Matt Sinclair and Mo Rickard at their new restaurant Peli’s. Picture: Lachie Millard

Pork cotoletta? Saffron rice with marinated mussels? The owners of hugely popular Noosa Asian fusion restaurant Sum Yung Guys have surprised diners by turning to the Mediterranean for inspiration for their second restaurant.

While this move away from what has worked for them might seem odd, it’s a path well- trodden by others with, for example, the Sunshine Coast’s Tony Kelly Group operating both Mooloolaba success story Rice Boi and Italian Bocca at Bokarina as part of its diverse portfolio, likewise Brisbane’s Anyday group’s businesses include Italian Bianca and Southeast Asian Same Same just metres away from each other in Fortitude Valley.

The Sum Yung Guys team of Matt Sinclair, Michael Rickard and Jerimiah Jones have established Peli’s – the name inspired by the local pelicans – right on the water at one end of the Noosa Marina at Tewantin, with stunning views through floor to ceiling glass over a wide reach of the Noosa River.

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They’ve created an uncluttered, relaxed feel with loads of stone, wooden floors, neutral tones, comfortable wicker-backed upholstered chairs, with displays of bottles of brightly coloured pickled vegetables and bottle-stacked shelving behind the bar to add interest.

We arrive at 12 on a Saturday and there’s a brief logjam at the entry – this appears to be a venue in hot demand – and by the time we are seated almost every table is taken. Warm service overseen by a smiling, everywhere-all-at-once manager continues throughout the meal.

The only criticism, and it’s a matter of preference, is that the food comes in sequence fairly quickly, which suits the restaurant’s two-hour booking slots but might not work for those looking for a relaxed, long lunch.

Oysters with green chilli mignonette kickstart the menu along with snack options including burrata with pistachio pesto, mortadella or jamon Iberico. However, we get started with wood-fired flat bread ($14) which, counter to its name, arrives hot from the oven in puffed-up glory.

Peli’s on the Noosa Marina. Picture: Lachie Millard

We tear off chunks and smear them with taramasalata ($18), a mound of which is jauntily topped with a crown of Yarra Valley caviar pearls, for a hearty, delicious beginning.

A Peli’s sour ($22), a pleasing shake-up of Aperol, Campari and strawberry topped with a basil leaf, heads an interesting cocktail selection that includes a couple of spritzs and no-alcohol options, while the European-centric wine list begins with a 14-strong by-the-glass offering, and moves on to a mix of celebratory Champagnes and a global range including several chilled reds, French rosés, and a section of Spanish and Italian drops.

A medium-sized plate section includes kingfish crudo, wagyu tartare or Port Lincoln sardines ($18), with three rolled up and covered with pangrattato, citrus and currants for an uncomplicated but nicely executed dish.

Pork cotoletta, lemon and dill orzo, charcoal chicken with harissa and almond tarator, and wagyu striploin with chimichurri are the share plate options along with the half slow-roasted lamb shoulder ($64).

Pork cotoletta at Peli's

We’re told the lamb portion would be about 300g but it’s a far larger piece of tender, falling-apart meat resting on a bed of toum, the Lebanese garlic sauce, with a rough-hewn parsley salad strewn with pine nuts and cranberries. A side of coal grilled broccolini with chilli, garlic and anchovy butter ($19) is also generously portioned and a good match.

Dishes at Peli's in Tewantin.

We bypass tiramisu or a sundae for the lighter option of pressed watermelon cubes glazed with ouzo sitting atop bitter lemon sorbet ($20), which sounds odd but has a perky coolness and zing that’s just right on a hot day.

Peli’s offers a pleasant, casual environment with a soothing river view, generous servings of dishes that eschew innovation for broad appeal, and attentive yet chilled service – an overall smooth, crowd-pleasing package.

Sardines at Peli's.

Peli’s

Noosa Marina

1A, 2 Parkyn Court

Tewantin

pelisnoosa.com.au

Open
Thur-Mon lunch
noon-2.30pm,
dinner 5pm-8.45pm

Must try

Wood-fired flat bread with taramasalata

The verdict

Food

4 stars

Service

4 stars

Ambience

4 stars

Value

4 stars

Overall

4/5 stars

delicious.com.au/eatout