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
Kingfish crudo, mandarin and yuzu dressing, mustard crème fraiche 18
Cured meats, Maravista farm pickles, seeded sourdough cracker 18

ENTRÉE

Spanner crab spaghettini, garlic, chilli, shallot, lemon 28/44
Baked Noosa scallops, smoked tomato butter, guanciale, pickled kohlrabi 28
Roasted Mooloolaba prawns, coriander, chilli and nori butter 29
Brisbane Valley quail, carrot romesco, confit shimeji mushrooms, truffle vinaigrette 29
Roasted cauliflower, creamed macadamia, vadouvan butter, pickled spigarello leaf, za’atar 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
Roasted Coral Coast baby barramundi, green mojo, zucchini, mint and almond salad 46
Pasture-fed eye fillet, potato boulangere, caramelised Jerusalem artichoke puree, 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

DESSERTS & CHEESE

Passionfruit souffle, crème fraiche, white chocolate, passionfruit curd 18
Honeycomb parfait, milk chocolate sorbet, burnt honey cake, feuilletine 18
Affogato, short black coffee, amaretto liqueur, vanilla ice cream 15
Whipped coconut cheesecake, Davidson plum sorbet, strawberry jelly 18

Cheese selection, muscatels, fruit loaf, quince
1 cheese 12, 2 cheese 20, 3 cheese 28, 4 cheese 36

TASTING MENU

Kingfish crudo, mandarin and yuzu dressing, mustard crème fraiche
Roasted Mooloolaba prawns, coriander, chilli and nori butter
Spanner crab spaghettini, garlic, chilli, shallot, lemon
Brisbane valley quail, carrot romesco, confit shimeji mushrooms, truffle vinaigrette
Pasture-fed eye fillet, potato boulangere, caramelised Jerusalem artichoke puree, 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. No shows will incur a $120 pp charge.