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Sofitel Celebrates Peter Kuruvita’s SBS Coastal Kitchen Series Launch with Regionally-Inspired New Menu in Noosa

November 15, 2016 Dining No Comments Email Email

The luxurious Sofitel Noosa Pacific Resort, now home to celebrity chef Peter Kuruvita’s restaurant, Noosa Beach House, is celebrating the premiere of his exciting new television series on SBS with the launch of a fresh, seasonal new menu for guests, inspired by the show.


Peter Kuruvita’s Coastal Kitchen is a celebration of Peter’s recent Noosa sea change, and his passion for sourcing and cooking with local produce from the Sunshine Coast and hinterland region.

In the six-week series (which commenced 10 November), Peter Kuruvita heads out to meet passionate producers to discover more about the fresh local produce that has made the region one of the most exciting new foodie destinations in Australia.

Back in the kitchen, Peter then transforms rich, local ingredients like spanner crabs, Mooloolaba prawns, macadamia nuts, tropical fruits, heirloom vegetables, native herbs and spices and more into a delightful array of dishes for any occasion.

Similarly Peter’s new Noosa Beach House menu at Sofitel Noosa Pacific Resort is inspired by his Coastal Kitchen experience, transferring many of the Sunshine Cast feasts and dining ideas from screens to guests’ tables to offer Sofitel guests a true taste of the region.

Peter says, “I am so lucky to call the Sunshine Coast home and excited to be able to share the fresh flavours of the local produce on our menu at Noosa Beach House. Tropical and coastal, like my usual playground of Sri Lanka and the Pacific, the range of produce is diverse and the producers are passionate about the environment and sustainability. Combine this with the spices and techniques of my travels and we have something for everyone to enjoy.”

The new Noosa Beach House menu is full of flavour, with dishes including duck breast with eggplant, sprouts, onion rings and Hollandaise sauce; slow cooked lamb loin with smoked potato, broccoli, egg and oyster emulsion; Wagyu Sirloin served with braised fennel, garden peas, croquette and red wine jus and a striking beetroot curry with pickled red onion, baby target beets and goats cheese.

Standout Sunshine Coast seafood dishes include a Sri Lankan snapper curry, with tamarind and aloo Chop; Mooloolaba prawn hopper with blackened corn, paneer cheese and spiced coconut; and local yellow fin tuna with water spinach, kara boondi  and chilli oil.

Strawberry frangipane tart with lemon sorbet and meringue and camel milk faluda with moscato jelly, basil seeds and pistachio sherbet headline the dessert menu, with a spectacular chocolate Sphere, with salted caramel and freeze dried raspberry; and orange soufflé with compote, mandarin sorbet and poppy seeds are sure to prove crowd pleasers during the upcoming holiday season.

A six-course degustation has also been created, priced at $100 per person, or $160 when served with paired wines.

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