Seasonal, Simple & Stunning at Gusto
Helen Walker steps inside a local favourite buzzing with fresh energy, new talent in the kitchen and a heartfelt mission driving its next chapter.
If you’ve wandered past the river lately, you may have noticed a little extra buzz coming from Gusto Noosa on Gympie Terrace. It’s the kind of energy that tells you something new is happening behind the scenes – and it is. There’s a refreshed team, new dishes emerging from the kitchen, and a renewed sense of purpose that’s lifting this long‑loved local favourite into its next chapter.
When I sat down with owner Tim Lepoutre, he summed it up beautifully: “We’re refining what we’ve always done well, bringing fresh ideas to the table and using more local produce wherever we can,” he says.
The heart of Gusto remains the same – the classics aren’t going anywhere – but there’s a new spark in the kitchen thanks to Executive Chef Ben Fresser, who has recently joined the team. And trust me, Ben’s story is as flavourful as the dishes he creates. Ben grew up on the Sunshine Coast in a food loving family where his grandmother was the chef at his daycare centre.
“I’ve been around food since I was two years old,” he laughed during our chat.
His apprenticeship taught him the fundamentals the old school way – sauces from scratch, housemade mayo, nothing out of a bottle. From there, he cooked at Hayman Island, when it was one of the world’s leading hotels, before taking his first head chef role at just 23. He’s worked across Canberra, Melbourne, Sydney and even Dubai, but the Sunshine Coast has always called him home.
So what attracted him to Gusto?
“It’s such a well established restaurant,” he told me. “I wanted to be part of its next evolution.”
Ben’s approach to food is simple but soulful: start with beautiful protein, layer in aromatics like dill, onion and garlic, and let the produce shine. He’s passionate about local suppliers and he’s already dreaming up new flavours for the menu. Expect favourites like Prawn and Garlic Ravioli; Grand Ma’s Chicken Liver pâté and Traditional Seafood chowder to stay, but look out for fresh additions such as Tropical Queensland Lobster and Citrus Salad with Chorizo and Jalapeno Crumbs; Wild Mushroom and Duck Pithivier and even Lemon Baked Cheesecake!
“We want to take people on a journey,” he said. “The menu will stay true to Gusto, but it will evolve – shorter, more seasonal and more refined.”
And while the kitchen is humming, Tim has his own personal mission underway. After losing his brother-in-law Ian to lung cancer, he’s channelled his grief into something powerful: raising money for lung cancer research by competing in the Noosa Triathlon.
“I’m doing this for him,” Tim shared. “If people can donate, even a little, it means so much. And if not, just sharing the fundraiser helps.”
Of course, Gusto being Gusto, there’s plenty happening on the events front too. The French Flair dinner on 17 September promises five courses and 10 wines in a refined tour of France, while October brings a Tasmanian wine evening. Add in live music on Wednesdays and Sundays plus the famous Sunday Roast, and you’ve got a restaurant that’s truly leaning into its vibrant community.
All signs point to a vibrant new era – a refreshed team, a talented new chef, a menu evolving with the seasons and a heartfelt cause bringing people together. It’s safe to say Gusto Noosa is stepping confidently into its next chapter – and I, for one, can’t wait to pull up a chair.
FLAVOUR, FESTITVITY & FAMILY
The coming months are serving up seasonal food, good times and a cause worth supporting:
French Flair: 17 September. 5 courses, 10 wines. $239 pp.
Tasmanian Wine Dinner: October. Check the website for details
Saturday lunch: bottomless wine-spritz and beer for 2 hours. Served with 5 plates – 3 entrées to share, choice of main and dessert. $99 pp.
Live Music: Wednesday 3.30pm-6.30pm and Sundays 2.30pm-5.30pm.
Weekly Roast: Sunday Roast $45 (available until sold out), Lunch & Dinner.
New Year’s Eve 2026/7: $199 pp 31 December
Sip and Snack sunset time: Weekdays 3-5pm.
Bottomless Christmas Lunch: Adults $350, Children $179. 25 December, 12pm
Shining a light on lung cancer: Tim is taking on the Noosa Triathlon (Sunday 1 November) to raise vital funds and hope for thousands of Australians living with the nation’s single largest specific cancer killer. Please help Tim exceed his goal in memory of his brother-in-law Ian.
