Bret Cameron joins the team after working at Sydney’s Harvest Newrybar and Four in Hand, along with Byron Bay’s Dish.
Cameron, along with Head Chef Rafael Rodrigues have designed a new menu which is shining the light on the small-scale producers of the state.
Some of the producers across the menu include Eastwell Farms in Kin Kin; Tanglewood Organic Sourdough Bakery in Noosaville; Falls Farm in Mapleton; and Beyond Honey on the Sunshine Coast.
“The menu celebrates this really impressive collection of local producers I’ve had the opportunity to get to know,” says Cameron.
“Their produce is outstanding, so we want to get it from their hands to our plates with minimal intervention so our diners can experience every ingredient at its best.”
Some of the highlights across the new menu include a Mooloolaba tuna crudo, Moreton Bay Bug casarecce, lamb shoulder with salsa verde, and dark chocolate mousse with wattle seed ice cream.
Another dish on the menu is Cameron’s smoked beetroot, with macadamia cheese, Davidson plum, and beetroot macadamia crumb.
The wine list also continues Cameron’s focus on locality, with 80 per cent of the tipples coming from Australian producers.
The venue hosts the restaurant and bar, with Cameron’s menu available for dinner daily, and a smaller selection on offer for lunch across weekends.
Cameron is joined by a talented team, including Director of Food and Beverage Martijn de Boer (Mimi’s & Will’s), Head of Beverage Remon van de Kerkhof (Oncore by Clare Smyth), and Restaurant Manager PJ Choroomi (Ume, Koi and Blancharu).
Noosa Beach House is located at 14-16 Hastings Street, Noosa Heads.
