Gusto: The Restaurant
Gusto has been on its present site for more than 22 years. In July, 2020 Tim Lepoutre and his wife Chloe, (after leaving Sydney for Brisbane first) took over the restaurant and immediately undertook a major restyling of the premises and a similar workaround of the menu and wine list. Tim’s French heritage can be readily seen in the menu selection and wine list.
The restaurant has a large covered terrace looking out over the Noosa River, and a bright and stylish interior with a large bar area. There are subtle French influences in the décor. Recently Tim took over the restaurant next door, naming it Bronte’s. It serves as a breakfast venue (pre Covid) and for lunch and evening service a private dining area for larger groups is also available.
There is a convivial welcoming feel as soon as you walk into this restaurant. Patrons were clearly enjoying themselves on our visit. We were met by Phillip (formerly of Bambini Trust Sydney) and attended by Dan. Service was efficient but not officious. The sommelier was very good – as is Tim – when it comes to explaining the finer details of wine selection.
It is a pleasure to watch Tim in his element, he is energetic and enthusiastic, his attention to his customers and service is first class.
Cocktails
A Campari and soda and a gin and tonic were our choice of pre-dinner cocktails. The Campari was, as ordered, blood red and the gin and tonic was well balanced.
Entree
The selections for entrée are inventive and generous. You get to choose from a selection of European and Asian inspired dishes such as duck spring rolls with thai red curry sauce, freshly shucked Merimbula Sydney rock oysters with watermelon salsa, moreton bay bug sliders, salmone ceviche, tempura zucchini flowers and chicken liver pate, to mention a few.
On this occasion I opted for ½ dozen fresh oysters and the chicken liver pate. The oysters were premium size, and the watermelon salsa was very freshening. The pate was beautifully creamy and came with cornichons, onion jam and brioche – quite a large serve. Mrs E had the half shell Noosa Scallops with mango mint and chili lime salsa – delicious.
Main Courses
Once again, the main courses are European in concept but prepared in a light style suitable for the warmer Noosa climate.
Seafood options on our visit included Mooloolaba prawn & garlic ravioli (with confit leek, beurre blanc), Fraser Island spanner crab spaghettini, fish du jour, (crushed garden peas, wilted broad beans and asparagus, confit tomatoes, nut brown butter), barbecued whole fish (chat potatoes, broccolini anchovy butter, celeriac-fennel-kohlrabi slaw), seafood chowder, prawns, mussels, fish, calamari, scallops, bonito flakes, sourdough.
Vegetarian choices included honey glazed roasted pumpkin (tahini, coucous, almond salad with mint yoghurt) and housemade potato gnocchi (mixed mushrooms, hazelnuts, truffled manchego).
For carnivores there was Kingaroy pork chop (braised red cabbage, calvados apple, onion puree), Black Onyx rump (parsnip puree, green beans, caramelised onions, beef jus) seared duck breast a l’orange (roasted beetroots, orange, hazelnuts, beetroot puree, orange reduction) and roasted quail (caramelized shallots, onion, mixed mushrooms).
On a previous visit we enjoyed the duck a l’orange and rump. Both were cooked to perfection, tender and juicy.
One this occasion I chose the seafood chowder (entrée size) and Mrs E the spaghettini. The chowder was generous in mussels, fresh fish and prawns lightly simmered in a reduction seafood broth with white wine. The smoky flavour to the chowder came from the toasted bonito flakes. What a great idea.
The spagettini was al dente and accompanied with a generous serve of crab.
Dessert
My true favourite on the dessert menu is the lemon tart. It has a short crust pastry base and a very lemony tart filling – just to my liking. I would recommend this unreservedly.
Mrs E chose the warm chocolate fondant. A delicious soft chocolate confection with warm chocolate filling.
Other choices were affogato, crème brulee and honeydew melon pannacotta. A selectin of French fromage is also on offer.
Wine
The wine list at Gusto is exceptional, as is the advice given by the sommelier. On this evening we had a bottle of the 2016 Close Du Chateau Puligny Montrachet. An excellent chardonnay from Burgundy. Low on acid – no buttery notes, an excellent wine for a seafood based meal.
I followed up with an Armagnac and a piccolino. We were walking home!
The Review – 4 ½ Stars
There is very little not to like about this restaurant. It has a great corner position with both external and interior dining options. The service is impeccable – friendly and helpful. The owner Tim is engaging and attentive. You feel that you have had a special evening when you dine here.
Since Tim and Chloe have taken over the restaurant has grown, not only in patronage but also in size, taking over the restaurant next door, allowing the terrace to occupy the full frontage of the restaurant. Providing an enclosed dining space for large groups also has the advantage of reducing noise levels in the rest of the restaurant, a very clever idea.
Tim is very hands on in all aspects of this restaurant, but none more than the menu. He is knowledgeable as to all aspects of the menu, sourcing of the ingredients, cooking techniques and presentation. It is wonderful to see a young couple enjoying themselves but also to see such professionalism and commitment on show.
GUSTO
Address: 257 Gympie Terrace, Noosaville QLD 4567
Telephone: (07) 5449 7144
Website: http://gustonoosa.com.au/
