“We want every day to feel like a holiday from the moment a guest arrives, by creating a relaxed and comfortable setting, with produce from the Noosa hinterland and our own Maravista Farm.”
Squid ink-braised local baby octopus with lemon crème fraîche, Padrón pepper, and pangrattato; roasted line-caught, whole market fish with macadamia and salmoriglio; and Maravista Farm autumn vegetables with ricotta salata, toasted seeds, and buttermilk.
There are few places to dine in Noosa that truly capture the local lifestyle like Rickys, with its riverfront position and light-filled dining room. Nor are there many better places to order seafood, with fishermen pulling up to the pier of a morning offering them first dibs for that day’s special. The restaurant’s own organic farm supplies fruit, veg, and herbs, symbiotically receiving compostable waste in return.
Rickys menu is contemporary but comfortable – proteins such as grass-fed beef, quail, or duck pair with on-trend ingredients like puffed barley, yuzukosho, and finger limes.
Local producers are heroed, from Woombye Cheese to ceramicist Kim Wallace. Producing their own triple-filtered and carbonated local water has reduced waste significantly. Plus the airy passionfruit soufflé has been on the menu for eleven years That’s sustainability of another, just as important, kind.
“A stunning vista across the water is matched with a good-looking list of wines and the kind of dishes that celebrate the simple integrity of great produce in beautiful combinations.”