Noosa

Published on February 11th, 2013 | by Ann Rickard

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Dining – All seasons at Season

SPRING menus arepopping up all over town with fresh, inventive dishes starring produce of the moment. Season in Hastings St on the beach front has just released its new spring menu and we made a stampede there to try it out.

We always love to sit in the open space of Season, especially this time of year when the sea breezes gently drift in. If we can get a table at thefront, all is good, but every tableenjoys a long view. Views areone thing, food another, so let’stalk new dishes. Executive chef, Andrew Tomlin crafts his menu using as many local ingredients as he can source.

Six entrees, three pizzas, and seven mains on the dinner menus how Andrew Tomlin’s restrain, yet he incorporates beef, seafood, lamb, poultry and pork in the line-up,  all presented with his unmistakable flair.  We began with the leek, porcini and fontin a tart with heirloom tomato salad.  The tart was almost hidden by the generous amount of excellent heirloom tomatoes, all round and cute and sweet,  and wonderfully contrasting agains tthe softness of the fontina (Italian cheese). It’s a rich dish and we were content to share it as we had the seafood antipasti coming out.  This is a must for all Season devotees.  It changes daily according to the freshest seafood  Andrew can source but on our visit we enjoyed chargrilled prawns with remoulade, a tempura oyster, plump scallops on chilli jam, barramundi on cauliflower puree, and salt and pepper squid with nam jim dressing.

Main courses all appealed. We thought seriously about the barramundi  from Cone Bay with a broth of tamarind, tomato and lemongrass. But we went for the snapper instead, mainly because we love fresh fish, but reallybecause it came with an intriguing element:  a carrot vanilla sauce. Pan-fried with a port wine reduction and spring vegetables, the sweetness of the carrot vanilla sauce bounced off the saltiness of the snapper. As well as the healthy fish we felt in the mood for meat and the lamb rack couldn’t have been more meaty, for hidden beneath the juicy lamb was a merguez sausage. Roasted dates added marvellous sweetness,  drapes of asparagus gave a light crunch and a crumbled haloumi and pistachio dukka took the dish to the realms of fabulousness.

We’ll go back soon for the Peking duck pizza, and definitely put the seafood linguine on our list of favourites. We’ve had Andrew’s beef before, on this new menu it’s Kilcoy eye fillet,  250 grams of it chargrilled with café de Parismash,  portobello mushrooms, wilted spinach and onion rings. Many of these dishes make anappearance on the lunch menu along with a mango and duck salad we’d travel miles for. The burger – with avocado,bacon, gruyere, green tomato relish and chips has‘eat-me-by-the-seaside’ stampedall over it .The wine list travels the country and then takes a discerning stroll around some of the world’s top regions – and offers plenty by the glass.

We didn’t make it to dessert, but noted with immense satisfaction that the chocolate tasting plate has remained on the menu – worth saving spacefor if you are not greedy like us.

SEASON RESTAURANT. 

Open seven days from 7.30am till late for all day dining.

25 Hastings St,

Telephone: 5447 3747

Fully licensed.

Average prices:   Entrees $23, mains $33,  desserts $15

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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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