Ricks Restaurant Noosa Bg 2 10

Dine In

We are thrilled to be back and are now taking reservations Wednesday through Sunday for both lunch and dinner.

On the menu 

SNACKS

‘Tanglewood’ organic sourdough, butter, smoked salt 12
Freshly shucked oysters, shiso & apple vinaigrette 5 ea
Fried three cheese stuffed olives, chives, aioli 10
Grilled halloumi, zucchini piccalilli & basil 13
Yellow fin tuna tartare, avocado cream, yuzu kosho, rice cracker 14

ENTRÉE

Spanner crab spaghettini, garlic, chilli, shallot, lemon 28/44
Roasted Mooloolaba prawns, coriander, chilli and nori butter 29
Slow cooked pork belly, pumpkin glaze, hazelnut & black garlic cream, pepita crumb 29
Roast beetroot salad, smoked goats curd, radish, macadamia milk, puffed grains 26

MAIN

Local white fish, braised cos, mussel beurre blanc, tarragon oil, buckwheat 40
Moreton Bay bug, local white fish, scallops, S.A. mussels, potato, fennel, bisque 45
Pasture-fed eye fillet, confit potato, charred onions, green peppercorn, red wine jus 47
Casarecce, truffle butter, sautéed mushrooms, zuccinni, creamed ricotta, pangratatto 38

SIDES

Chips, chilli salt, aioli 12
Selection of green leaves, herb vinaigrette 10
Steamed broccolini, confit garlic & lemon oil 12

TASTING MENU

Fried three cheese stuffed olives, chives, aioli
Yellow fin tuna tartare, avocado cream, yuzu kosho, rice cracker
Roasted Mooloolaba prawns, coriander, chilli and nori butter
Spanner crab spaghettini, garlic, chilli, shallot, lemon
Pasture-fed eye fillet, confit potato, charred onions, green peppercorn, red wine jus
Passionfruit Souffle, crème fraiche, white chocolate, passionfruit curd

Six course tasting menu 120 per person with matching wine 200

Bookings 

For bookings and enquiries, please call 07 5447 2455 or book online here.

Please note a credit card will also be required to secure your booking. We also require that you provide us with 48 hours notice for any dietary requirements. Cancellations within 48 hours will incur a $60 pp charge. No shows will incur a $120 pp charge.