IT was a gourmet affair at Peppers Noosa Resort and Villas last Thursday when renowned local chef Matt Golinksi teamed with Peppers chef Michael Jenkins and Shane Bailey from Noosa Boathouse to officially welcome Peppers to Noosa.
Tourism industry identities, meeting and event planners, wholesalers, OTAs and corporate clients were treated to a local produce-led menu featuring spanner crab, Mooloolaba prawns, Gympie beef, Kenilworth yoghurt and Cooloola berries complemented by Vasse Felix wines.
Peppers took over management of the resort – formerly part of the Outrigger group – in July and general manager Steve McPharlin said the team had a firm focus on changes to View Restaurant’s food and beverage offerings.
“Locals and guests can look forward to a new menu launching late September that combines modern Australian with Japanese and Asian influences,” he said.
“There will be changes to View Restaurant’s decor over the coming months and a new bar set-up that will take full advantage of the panoramic views over Laguna Bay.”
The lunch took place on the terrace of View Restaurant – a multi-purpose space accommodating around 100 guests and used for special occasions or weddings – themed in a garden style setting with trestle tables and native flower centre pieces by First Class Functions.
Local food identity Matt Golinski said food and wine was such an intrinsic part of the experience in Noosa.
“It’s great to have a brand like Peppers here that are so passionate about being involved in local initiatives and creating a great experience for visitors to the region,” he said.
Peppers Noosa was one of four former Outrigger properties to join the Mantra Group network – the others being located on the Tweed Coast, Surfers Paradise and Airlie Beach all under the Mantra hotel brand.
