Seventh Heaven at Bella Venezia
One of the region’s oldest and most awarded restaurants is cooking up a new offer which will have you in seventh heaven, Deb Caruso discovers what’s cooking at Bella Venezia for autumn.
Starting its 41st year by retaining and receiving a Chef’s Hat for 2024, Bella Venezia has come out of the blocks with fresh new dishes and a stunning Chef’s 7-step Tasting Menu.
Featuring signature dishes, the Tasting Menu offers a true dining experience, starting with an amuse bouche of Shortcrust mini tart with leek emulsion , Sturgeon Caviar and Yuzu Gel to awaken and stimulate the palate.
The superbly fresh and flavoursome Mooloolaba Yellowfin Tuna Crudo with Fennel, Caper, Lime, Chilli and Leek Oil is both gluten- free and dairy free and a hard act to follow.
But the challenge is made easier when the next dish is Housemade Ravioli with Western Australian Lobster, Mooloolaba King Prawn, Champagne Sauce and Oscietra Caviar.
When you think it can’t get any better, along comes a showstopping Sous Vide Grain-Fed Eye Fillet that’s so tender you can cut it with a butter knife. It’s accompanied by a Leek and Potato Terrine, Romesco Sauce and Pickled Green Tomato.
A palate cleanser of Yuzu Olive Espuma, Lemon Sorbet and Bitters-Infused Fingerlime does its job to prepare you for the finale, a dessert to die for!
Undoubtedly Bella Venezia’s most popular dessert is the Coconut & Lime Panna Cotta with Mango Sorbet, Passionfruit, Roasted Macadamia, Caramelised White Chocolate, Meringue and Basil.
This dish literally makes your tastebuds sing and zing in a way that surprises and delights with popping candy adding an extra twist to the experience.
At $129 per person, the menu is great value and for $199 with matching wines or $259 with premium matching wines, it’s hard to not say ‘yes’.
Bella Venezia Director Kristine Young said the concept highlighted the Chef’s Signature dishes to offer a true fine dining experience.
“The Chef’s 7-Step Tasting Menu is a great opportunity to present our most popular dishes in one coordinated experience and build on what our customers already know and love,” she said.
Kristine estimates that they seated close to 80,000 people in the venue last year with an average order of three plates per person.
“That’s about 240,000 plates of food; not including takeaway, so we have a good idea what our customers want,” she said.
A new season brings new dishes and autumn doesn’t disappoint with Executive Chef Ben Achurch and Head Chef Anthony Dunne, who was again a Finalist in Chef of The Year competition, introducing some new dishes to the extensive menu.
For starters, there is a Lemon, Ricotta & Roasted Sunflower Seed Stuffed Zucchini Flowers with Roasted Zucchini, Spinach and Grana Padano Purée; and the intriguing Rockmelon with 30 Month Aged Prosciutto di Parma, Cucumber, Smoked Feta, Mixed Leaves, Roasted Almonds and a Peperonata Puree – a delightful dish featuring traditional Italian ingredients that is smokey, sweet and savoury all at once.
The standout new pasta dishes include Pasta Tagliatelle with Slow Cooked Angus Beef Cheek Ragout, Basil-Infused Grana Padano as well as a Queensland Pumpkin & Truffled Pecorino Tortellini with Zucchini Puree, Pumpkin Seeds, Grana Padano Crisp.
Instead of Fish of the Day, the chefs have secured a steady supply of Coral Coast Barramundi which is served with a Tomato Concasse, Smoked Tomato Vinaigrette, Green Olives, Lemon Panko Crumb, Caper Emulsion and Yuzu Gel.
With a focus on paddock-to-plate and port-to-plate ingredients that brings together the freshest, locally-grown produce and premium quality imported Italian products, it’s no wonder Bella Venezia is entering its fifth decade of dining with more accolades.
Paired by more than 500 award-winning wines, mostly available by the glass thanks to the Coravin wine preservation system, Bella Venezia is one of the true gems in the culinary crown of the Sunshine Coast – and beyond.
Chef’s 7-Step Tasting Menu:
Shortcrust Mini Tart, Leek Emulsion, Sturgeon Caviar, Yuzu Gel
Mooloolaba Yellowfin Tuna Crudo, Fennel,
Caper, Lime, Chilli, Leek Oil (GF, DF)
House Made Ravioli, Western Australian Lobster,
Mooloolaba King Prawn, Champagne Sauce, Oscietra Caviar
Sous Vide Grain Fed Eye Fillet, Leek & Potato Terrine,Romesco Sauce, Pickled Green Tomato (GF, DF)
Yuzu Olive Espuma, Lemon Sorbet, Bitters Infused Fingerlime
Coconut & Lime Panna Cotta, Mango Gelato, Passionfruit, Roasted Macadamia,Caramelised White Chocolate, Meringue, Basil (GF)
Petit Fours $129
$199 (with matching wines)
$259 (with premium matching wines)
3 x half glasses + 45ml dessert wine
