Perfect Catch at Lucio’s Marina
John Caruso explores how the perfect catch leads to the perfect match and a partnership built on passion, provenance and pride with a shared commitment to quality and sustainability that is shaping the way we eat on the coast.
As you enter Lucio’s Marina, you are drawn to the sparkling water beyond the circular bar that takes centrestage when suddenly your eye catches sight of the freshest catch of the day, Yellowfin Tuna, hanging in the glass-front fridge along with a variety of local line caught fish.
Fresh off the boat, they are stored in the incredibly precise dry age fridge which is set to zero degrees to ensure the meat will never freeze and the fish are kept in peak condition until the team at Lucio’s are ready to portion and serve it to salivating guests.
It’s early morning and I’m here to meet Lucio’s owner Matteo Galletto, Head Chef Alberto Vitassovich and Walker Seafoods Managing Director, Heidi Walker, on the day of the Tuna Experience as part of Noosa Eat & Drink.
The sell-out event is a repeat performance of last year where guests experienced a unique nose-to-tail live carving of the freshest tuna available – an exclusive culinary experience that celebrates the art of tuna butchery, the finest local seafood, and expert craftsmanship.
There’s a poetry to the relationship between those who bring in the catch and those who transform it on the plate, a shared philosophy and mutual respect for craft and coast.
Alberto doesn’t mince words about his seafood supplier, Walker Seafoods, Australia’s only MSC-certified tuna fishery based out of Mooloolaba.
“The quality is always amazing. And they’re committed to making sure there’s tuna for us to keep buying and serving for the next generation and the generation after that,” he says, leaning in with the earnestness of someone who’s spent years at the pass.
Sustainability isn’t just a buzzword here. For Alberto, it’s about the future – his own, his family’s, and the diners who gather around Lucio’s tables.
“The way Walker Seafoods looks at it is that they want to keep doing what they’re doing for generations to come, and so do we,” he says.
The relationship between Walker Seafoods and the Galletto family goes back to when Matteo’s father ran the famed Lucio’s restaurant in Sydney.
“When Matteo moved here and opened Lucio’s Marina, he was keen to source locally caught, sustainable tuna and swordfish and this aligns with our values too,” said Heidi who was recently the first woman to win the MSC Sustainable Fishing Hero Award.
The partnership is born from a shared vision: keep it local, keep it sustainable, and never compromise on quality.
Alberto is quick to point out that while there are plenty of options on the coast, Walker Seafoods stands out.
“We like to work with suppliers that care as much as we care. Working with Heidi and her team makes our job easier and takes the risk out of the relationship,” he says. “We know they’re going to send us A-grade tuna. Many fisheries prioritise export markets or bulk sales, but with Walkers, quality and freshness are the top priorities. That’s why we work with them.”
For Heidi and her team, seeing their catch on Lucio’s menu is a point of pride.
“We hand select every fish and ensure they receive the best quality fish off our boats,” she says. “It gives all of our team a sense of pride that the hard work that goes into catching our fish is respected and appreciated by the chef, restaurant, and its diners”
There’s a bit of theatre at Lucio’s too, especially when it comes to serving tuna. Alberto describes the spectacle: “We want to show that we can work with the whole beast. There’s something very dramatic about seeing the fish you’re going to consume later and having a little sliver come off as your sashimi.
“For us it’s something we see every day, but for many people whose experience with fish is what you see pre-packaged in shops or sushi rolls, you lose a bit of that provenance and how things get in front of you at the shops.”
This does more than just fill plates and stomachs; it’s shaping the food culture.
“Collaborations like this encourage other chefs to support local producers,” Heidi says. “It’s frustrating to see farmed Tasmanian salmon or frozen imported fish on menus when we have world-class seafood right here on the Coast. If more venues supported local produce, we’d export less and support growth and jobs on the coast.”
Of course, there are challenges. Wild-caught fishing isn’t as predictable as farmed fish. But both sides see the value in working closely together.
“Having the chance to educate passionate chefs about our industry is beneficial to everyone,” Heidi says. “We work very hard to ensure consistency of supply for chefs, and they are committed to supporting the local fishing industry.”
Plus, the chefs are inspired to create delicious dishes honouring the freshest ingredients and the diners benefit from the whole experience – everyone wins!
In the end, Lucio’s isn’t just a restaurant by the river. It’s a meeting place for stories, of fishers and chefs, families and futures, of a region proud of what it pulls from the sea and how it’s served on the plate.
Every meal, a celebration.
