Trilogy of Talent at Noosa Beach House

Image source: Photographer Megan Gill

The three pillars of an exceptional dining experience are good food, expertly matched with good wine and friendly and slick service. Deb Caruso meets the trilogy of talent ticking all the boxes at Noosa Beach House. 

The addition of Executive Chef Bret Cameron to Sofitel Noosa Pacific Resort earlier this year has seen the elevation of local flavours.

His effortless passion and knowledge of native Australian produce and respect for using what’s local and in season is reflected in the evolution of Noosa Beach House’s menu, which has already struck a chord with diners embracing his flavoursome and honest dishes. 

Think Grilled local prawns with miso butter, fingerlime, pickled seaweed and lemon; Charred octopus, nduja, fermented capsicum and lemon; and Bret’s signature Smoked beetroots with macadamia cheese, Davidson’s Plum and beetroot macadamia plum – and that’s just for starters, literally!

Main dishes feature the likes of Moreton Bay Bug casarecce with smoked chilli, cherry tomato, broccolini and lemon thyme; Gnocchi with roasted corn, Eastwell Farm mushrooms, leek and pecorino; or a hearty 1kg bone-in rib eye with jus, olive oil, mustard and lemon.

Leave room for dessert! Although it’s hard to decide between the likes of Burnt pineapple with coconut mousse, macadamia coconut crumb and kaffir lime; Basque cheesecake with fresh figs, almond and rosemary; or Dark chocolate mousse with hazelnut crumb and wattle seed ice cream. One of each please!

There is so much more on offer and the menu will change seasonally and as local produce or native ingredients become available. There will also be a series of themed events that will allow Bret to flex his creative culinary muscles.

Great dishes come to life when matched with good wine and Noosa Beach House has one of Australia’s (if not, the world’s) best Sommeliers in Head of Beverage Remon Van de Kerkhof.

Originally from the Netherlands, Remon has worked in Michelin-starred restaurants across Europe before the first and only British female chef to hold three Michelin stars brought him to her Oncore by Clare Smyth restaurant in Crown Sydney, where they were awarded three hats on opening.

“I fell in love with Australia so when Marty (Sofitel Noosa Pacific Resort Food & Beverage Director Martijn de Boer) invited me up for a weekend, how could I say ‘no’,” he said. “My only regret is that we didn’t do it sooner.”

Now based in Pomona, Remon is in the Court of Master Sommeliers as a Certified Sommelier and is studying for Advanced Sommelier which will allow him to apply to become one of only 271 Master Sommeliers in the world.

Impressive credentials but for Remon it’s about sharing the knowledge of wine, the story and most importantly having a glass of wine that is perfect for you.

“Whatever the price, the cost is irrelevant so long as the bottle is enjoyed,” he said. “That is what the wine producer is after; that’s why they pour their heart and soul into every drop.”

Remon reflects and honours Bret’s focus on seasonal and local food in the wine list that features about 80% Australian wines. 

“It’s whatever works best with food; it’s all about wine and food; there always has to be a connection and synergy,” he said. “There is such depth and richness to what’s in our own backyard and this is complemented with a selection of outstanding wines from around the world, particularly Champagne. 

Remon updates the Wine List with every menu change. He works closely with Bret to ensure the drinks menu complements the food and that the front-of-house team are trained and versed on what’s on offer.

“We do a lot of tastings and training so that everyone can understand the wines and why they were chosen, the flavour profiles and what works with the food,” Remon said. “There’s always a lot of questions which is good, we have a very passionate team.” 

Rounding out the trilogy is a cracking front-of-house team; an essential ingredient to the dining experience. 

Noosa Beach House Restaurant Manager PJ Choroomi has worked in hotel restaurants as well as smaller independent neighbourhood venues and said it was important for Noosa Beach House to balance the old school standards of a five-star resort with approachable and friendly service.

“Noosa Beach House is so much more than a hotel restaurant,” he said. “Our customers come to Noosa and to Hastings Street to escape so we want to bring the theatre to the table yet still be super approachable.”

PJ said one of the first things he did was to remove name tags, preferring that customers get to know staff on a first name basis from the interactions they have had. It’s one of the reasons he prefers to hire someone based on attitude over experience.

“We invest a lot in training so a natural friendly and approachable attitude is key,” he said. “Egos are left at the door, it’s all about connection – big welcomes, big goodbyes, bringing that friendly vibe with high levels of service.

“We have an amazing menu designed by Bret to shine a light on local produce and local farmers; matched with an expertly selected wine list and it’s our role to guide our customers on that journey. All of our team know and understand what’s on the menu and on the wine list, and why. 

“We’ve got some of the best seafood coming off the Eastern seaboard, plus the hinterland producers and that’s a great base. What may change is what that looks like on the plate and that’s where having someone like Bret leading the kitchen is an exciting journey to be on. 

“Paired with Remon’s expert drink matches, that passion and knowledge is shared with our team and they share it with every diner. 

“So, delicious food that shines a light on local produce; a cracking wine list to match and super friendly service by well trained and passionate professionals. 

“That’s the perfect trilogy. Everyone wins.”


Don’t miss these amazing events coming to Noosa Beach House Restaurant:

Toast to Elegance” Champagne Lunch

Saturday 15 July, $159pp

As part of Noosa Concours d’Elegance, delight your senses with a beautiful three-course menu paired with sublime champagne by Perrier Jouët. Live music, beautiful food and an ambience of elegance!

Leeuwin Estate x NBH Wine Dinner

Tuesday 25 July, $159pp
4 course menu with matching wines.

Celebrate the flavours of the season with locally-sourced ingredients paired carefully with Leeuwin Estate’s award-winning wines.

Dom Perignon x NBH Dinner

Thursday 24 August, $219pp
4 course menu with matching champagne.

Indulge in an unforgettable evening of coastal fine dining, where local flavours come alive with every sip of world-renowned Dom Pérignon Champagne to transport you to a world of luxury and coastal decadence.

BYO Tuesdays

BYO wine with no corkage and Bret Cameron’s finest seasonal dishes!

Weekender Lunches

Every Saturday and Sunday, 12noon-2.30pm

2 courses with glass of prosecco, $49pp

3 courses with glass of champagne, $59pp

About the Author /

Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

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