Sunshine Coast restaurants: Enigma opens at Ocean Street, Maroochydore

Exclusive cocktails, Sunday roasts and a gnocchi dish that almost always sells out are drawing diners to Ocean Street’s new restaurant.

Two familiar faces to the Sunshine Coast’s entertainment precinct have opened a new restaurant that offers a gnocchi dish that sells out almost every night and interesting takes on traditional cocktails.

Enigma Restaurant and Cocktail bar is the new venture of former owner and head chef at Machu Picchu Mick Wallace and Matt Turner.

The pair closed the South American restaurant in early 2021 with plans to open a new venue featuring Australian cuisine and a laid back atmosphere.

Mr Wallace, affectionately known as Mickdog, said the restaurant had been well received with only five star reviews so far.

He said the monthly degustation meals – a set three course dinner – had also proved popular with bookings two months in advance.

It took Mr Turner several months to create the menu which has a strong focus on local produce.

Mr Wallace said the gnocchi with Mooloolaba prawns was the most popular dish and sold out almost every night.

“The gnocchi is made fresh every morning and we make enough based on assuming that at least one person at every table will order it,” he said.

“It’s in every review.”

Mr Wallace said Enigma’s main focus was to sell top class food and exclusive cocktails in a casual atmosphere.

“You don’t have to get dressed up to come here, but we want you to feel like you can if you want to,” he said.

“We understand our location and our demographic because we are that demographic.”

The cocktail menu features quirky twists on traditional drinks.

A pina-mellow colada features a vegan meringue and the cinnamon toast crunch has cinnamon toast cereal imported from America.

“It’s essentially exclusive to us … any twists were done so that if you got something here you won’t be able to go down the road and get the same thing,” Mr Wallace said.

But the opening has not come without challenges, with the restaurant forced into lockdown just weeks after opening.

“It’s been rough … there’s no sugar coating it,” Mr Wallace said.

“We didn’t take any income for three days.

“It changes all your plans … it’s just a massive juggling act.”