Noosa

Published on December 12th, 2012 | by Ann Rickard

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Dining – Doing it Brazilian style at Samba

Feed the man meat. Remember that successful advertising campaign back in the 80s when we were encouraged to eat more meat? Now, if you’re up for a big feed of beef, lamb and pork followed by chicken, the newly opened Samba Grill on Gympie Tce is your place.

Owned and operated by Steve Beak, Samba Grill presents churrasco (pronounced Shoo-Has-Co) cuisine and it’s all about eating as the Brazilians do – with gusto and a zest for food and life.

Steve knows South American cuisine well. His grandfather and father ran cattle ranches in Argentina. When Steve moved to Australia in 1995, he headed to Broome where he and his wife Lenice operated a mobile Brazilian catering company for six years. Now Steve and Lenice have settled in Noosa and introduced this Brazilian way of eating to us, and judging by the crowds that have flocked every night since it opened on December 7, we’re pretty much intrigued and more than ready for a big feed of meat.

A set price of $38 allows you to eat as much meat and chicken as you can from giant skewers carried around the restaurant by churrasquerios (barbecue chefs). You’ll be given a little square symbol to put on the table: green side up means “keep the skewers coming”, red side up means “give me a rest for a while”. It’s a feast for the eyes as well as the palate as the succulent meats – grilled over charcoal on a massive custom-made barbecue – are carved at your table.

Condiments to go with the meat include a piri piri sauce and a malagueta pepper oil and a muffin-like bread. Side dishes are included in the price: rice, and black beans (we loved these), hot chips, potato or green salad. After three of four lots of all the meat offerings, we found ourselves turning our symbol to red as the barbecue chefs kept coming at us.

Even if you’re full, you won’t want to go home. Sitting back and resting for a while, watching the movement and buzz in the restaurant is all part of the convivial dining experience. And it wouldn’t be a Brazilian night without a cocktail: muddled limes and sugar and cachaca, (rum) over ice make a good start to the evening.

Samba Grill has a good wine list of South American and Aussie wines and you are welcome to take your own wine. We loved the whole genial experience, enjoyed the fast pace in the restaurant and appreciated the fit out Steve and Lenice have carried out, especially the wall of hand-sawn (by Steve Beak) logs. Samba Grill is all about putting the fun into a night out.

SAMBA GRILL

Samba Grill is fully licensed with BYO wine (corkage applies). Samba Grill will be open for dinner six nights a week (closed Mondays),

251 Gympie Terrace, Noosaville. Noosaville. Telephone:   07 5449 9577

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About the Author

is a Noosa (Australia) local and author of six successful books, all humorous travel narratives. In 2005 Ann won the prestigious ASTW’s Australian Travel Writer of the Year and in 2007 she won the ASTW Travel Book of the Year. Ann takes a culinary tour to the South of France in June every year . Ann writes travel, dining and columns for the Sunshine Coast Daily and is the Life editor of the Noosa News. Ann also maintains a well read and popular blog site. Ann’s travels have seen her explore cuisines all over the world.



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