Fresh Flavours at Miss Moneypennys
There is a renewed energy at Miss Moneypenny’s and at the centre of it is Head Chef Renata Murbach. Carlie Wacker explores the evolving atmosphere and globally inspired kitchen at the Hastings Street favourite.
At the Noosa Spit end of Hastings Street the atmosphere softens. The light shifts, the pace slows and the mood becomes a little more relaxed. It is here that Miss Moneypenny’s is quietly entering a new chapter – one shaped by fresh local ownership, a vibrant kitchen culture and a globally minded chef with a deep love of food and people.
At the centre of it all is 29-year-old Brazilian chef Renata Murbach, whose calm confidence and joyful approach to hospitality have brought a new sense of warmth and direction to the venue.
Renata moved to Australia in 2019 and landed straight in Noosa.
“I fell in love immediately,” she says. “The lifestyle, the nature, the peace. It really is a little piece of paradise.”
Like many locals, the beach is where Renata resets after long services and busy weekends. That connection to nature and balance carries through into the kitchen where the atmosphere is collaborative, focused and refreshingly positive.
Renata joined Miss Moneypenny’s in late 2024 as a Chef de Partie and quickly felt at home.
“It was one of the best restaurants I had ever worked in,” she says. “The team, the space, the quality of the food. I loved everything.”
In 2026, alongside new local ownership, Renata stepped into the role of Head Chef which is a milestone she approaches with both pride and humility.
Rather than running a high-pressure kitchen, Renata has created a space built on respect, teamwork and curiosity.
“I’m not a chef who yells,” she says with a smile. “I think I’ve only raised my voice once in a year.”
Instead, she leads by example, working side-by-side with her team, encouraging ideas and welcoming new perspectives.
The kitchen reflects the diversity of modern hospitality with chefs from different backgrounds bringing techniques, flavours and experiences from around the world.
“Even as a head chef you never stop learning,” she says. “There are always new ideas, new ingredients and different ways of doing things.”
That openness has created a culture where chefs feel valued and it’s something that ultimately translates to the plate.
The menu at Miss Moneypenny’s is Mediterranean-inspired with dishes designed to be shared and enjoyed together – a style of dining that naturally brings people together.
Long-standing favourites remain, including the beloved prawn toast which Renata insists is here to stay.
“I’ve tasted a lot of prawn toast,” she laughs. “Ours is the best.”
Other highlights include the slow-cooked lamb shoulder served with house-made jus, tzatziki and salsa verde which is a hearty and generous dish designed for the centre of the table.
The fish pie has also developed a loyal following. Featuring barramundi and squid in a secret house curry, it is topped with golden puff pastry and baked until perfectly crisp.
Owner Michael White is quick to point out another standout – the Jack’s Creek Wagyu Marble score 8, cooked to order and served with black garlic emulsion and pickled Asian greens.
And while the main dishes are impressive, the sides deserve equal attention. The twice-cooked Wagyu fat potatoes with garlic and chilli have quietly become a house favourite — crisp, rich and dangerously moreish.
Beyond the kitchen, Miss Moneypenny’s continues to deliver the full Hastings Street experience. The cocktail menu features more than 35 creations ranging from tropical classics like the Piña Colada served in a pineapple glass or fresh coconut, to refined favourites such as Espresso Martinis and the fragrant rose petal martini.
Cocktail masterclasses are also a regular feature, inviting guests behind the bar for an evening of mixing, laughter and housemade Napoli-style pizzas – a reminder that dining out should always be a sense of celebration.
There is also a renewed focus on reconnecting with the Noosa community.
“We want locals to feel like this is their place again,” Renata says. “A place to come for a beautiful meal, a great cocktail and a relaxed, fun experience.”
It is a space where international flavours, coastal lifestyle and genuine hospitality come together effortlessly.
For owner Michael White, the food was one of the key reasons he chose to invest in the venue.
“Renata and the team serve some of the best food we’ve eaten, not just here but anywhere,” he says.
For Renata, however, the real reward is found in the quieter moments of service – the slow aroma of lamb cooking in the morning, the laughter between the kitchen team and the satisfaction of watching diners fall in love with a dish.
At Miss Moneypenny’s, the focus is simple: good food, good people and a place where both locals and travellers can feel equally at home.
