Noosa

Published on October 8th, 2014 | by Ann Rickard

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Pictfork Restaurant in Peregian

It’s classy but casual and it has been recognised as such in the 2014 Savour Australia Restaurant & Catering HostPlus Awards for Excellence.

Pitchfork Restaurant in Peregian won the Modern Australian Restaurant – Sunshine coast and ‘Restaurant of the year 2014 – Sunshine Coast ‘ at the Savour awards and owners/operators Kim and Craig Galea are rightly chuffed.

Pitchfork Restaurant

Awards are recognition for hard work and dedication to your craft and the Galeas have done the hard yards since they opened in Peregian in 2010.

Their considerable experience working in the restaurant industry on the Coast – Craig was head chef at Harvest, Kim pastry chef at Ricky’s – gave them the confidence to open Pitchfork and it’s been quite the triumph.

The setting is perfectly suited to the beachy village square ambience of Peregian with plenty of room in the air-conditioned inside and an open indoor/outdoor design that lets tables and chairs spill out to the park’s edge.

Pitchfork Restaurant

Craig Galea’s food is modern Australian: inventive showing panache and passion.

It’s a fair bet most customers start a meal with the baked goat cheese.

In a pot, it comes with warm honey, walnuts and a truffle dressing. Thick squares of crispy toast to spread this mouth-watering mix on make it a stunning lead-in to a dining experience.

Pitchfork Restaurant

Entrees of beetroot carpaccio with smoked salmon and stuffed zucchini flower, and pan fried garfish with pickled cucumber, labna and pine nut dukkah both show creativity.

Our crumbed buffalo mozzarella with vine-ripened tomato and white anchovy proved a winner, and a pot of sizzling prawns with chilli, garlic and chorizo with a chunk of sourdough to mop it all up, was a highlight.

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Craig Galea changes his menu every 12 weeks but always keeping the core essentials of fish, duck, chicken, seafood.

“We have regulars who come in twice a week so we have to change things around,” Kim Galea said. “But we always keep the baked goat cheese on.”

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Many devotees will thank them for that. Mains of spanner crab linguini; confit pan-fried spatchcock; and chargrilled beef with skordalia keep everyone happy.

Pitchfork Restaurant

We chose to share another entree: gnocchi with braised Cape Grim brisket, peas and mint.

Filling and generous enough for a main course (unless you are of super-immense appetite) this dish was another champion.

The pan fried fish (barramundi on our visit but it changes every day) came with a whole artichoke, battered and deep fried. It made an interesting arrangement sitting importantly on top of the fish.

Pitchfork Restaurant

An asparagus puree beneath the fish and a green olive salsa on top, meant a flurry of intense flavours in this one dish.

Desserts are no postscript, with five beauties starring in their own right.

The passionfruit roulade topped with Turkish delight ice-cream and a fluff of Persian fairy floss has never come off the menu.

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It’s a dazzling sweet finish, as is the chocolate hazelnut parfait with cherry jelly and sour cream ice-cream.

Pitchfork is considerate to vegetarians with their own excellent menu (linguini with asparagus sauce and goat cheese) and those with an intolerance to gluten also have their own menu.

One visit and you can see why so many people return.

This recent award is well-deserved.

This is local neighbourhood eating with a stylish yet easy-going Coast vibe.

Pitchfork Restaurant

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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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