Published on November 30th, -0001 | by Ann Rickard0
Season Restaurant – Hastings Street
A visit to Season Restaurant always inspires and underpins the confidence we have in Noosa’s gastronomic prowess.
Chef Andrew Tomlin keeps on getting better. Just when we thought his quality and presentation of food couldn’t go any higher, he surprises with something that bowls us over (this time braised beef short ribs, more about them in a minute.)
With Hastings St looking like it’s in permanent celebration now the fairly lights are twinkling in all the trees, just getting to Season along the lovely street puts you in fine fettle.
Once inside, settled at one of the tables in the long beachfront restaurant, with an attentive waitperson slipping you menus while simultaneously pouring water, the good mood is further enhanced.
Chef Tomlin’s new spring menu retains some of the favourites – the seafood antipasti sharing plate; barbecue lamb pizza; beer battered fish and chips, Atlantic salmon fishcakes – but has new glamorous additions.
So, to those braised beef short ribs. Not since we’ve swooned over melt-in-mouth beef cheeks have we enjoyed such high-flavoured, succulent meat. There were whimpering noises at our table as we cut into the meat to have it fall off the fork. With a coconut and lemongrass marinade, a four flavoured sauce and a piquant herb salad, this dish is a winner on all levels: flavour, texture, fulfilment. You simply must try this one.
A potato gnocchi came with smoked tomatoes, black olives goat curd and basil, an intelligent and stylish combination. These two stand-out dishes were both on the entree list so imagine the anticipation of more culinary excitement to come.
Generous mains worth a visit include a roast fillet of barramundi with a Malay curry sauce, mussels, broccolini and a coriander and coconut sambal; and barbecued lamb cutlets with heirloom tomato and an olive and basil salad with eggplant puree and smoked yogurt.
A pizza section works well for families or those sharing: the prawn, chorizo, spinach, haloumi and cherry tomato topping would satisfy.
We dipped into the grill section – how could we not with a 250 gram Tajima Wagyu sirloin coming to the table, so tender and carefully cooked, it caused more whimpering noises. Topped with bacon, drizzled with peppercorn sauce, and with a neat square of potato dauphinoise along with a watercress and radish salad, it was more than enough to delight big-man appetites (of which I possess.)
More dainty was the pan fried snapper. With a couple of grilled Mooloolaba prawns on top and creamy tarragon mash beneath, the snapper pleased us as much as the sirloin, and the added hit of tomato beurre blanc finished off a stand-out dining experience.
A lively vegetarian section, a colourful salad line-up, and an appropriate children’s menu means everyone can come away happy from Season.
Then there’s the wine list which roams the best regions of our country and hops over to New Zealand and enjoys a visit to France. Moet comes by the glass to get you off to a bubbly start, and we love the Nanny Goat Pinot Noir from Central Otago, also available by the glass.
Be thankful Chef Tomlin has never taken his elegant Belgian chocolate tart off the menu. He’s teamed it with cumquat and basil marmalade this time and added double cream and pistachio praline (just in case you don’t feel decadent enough.) There’s a Mars Bar cheese cake there with poached Eumundi strawberries and almond biscotti with your name on it, or if you want something lighter, frozen yoghurt with fruit salad and glass biscuit.
Season service is slick and knowledgeable; you’ll be steered in the right direction by staff who know the menu.
Open for breakfast (corn and potato croquettes with chorizo, capsicum, rocket and jalapeño aioli will wake you up) and lunch (a Waygu burger or prawn and pork wontons would hit the spot) and welcomes you in off the beach.
You can’t get a more quintessential Noosa experience.