The Sunshine Coast has welcomed a new calibre of coastal Italian dining as Cibaria Noosa opens at the recently unveiled Elysium Noosa Resort.
Following the runaway success of Cibaria Manly at Elysium Noosa’s sister property, Manly Pacific, the Pavoni’s continue their Italian seaside journey north, introducing their signature passion, infectious energy and celebrated cuisine to the Sunshine Coast.
Channelling the warmth and easy buzz of an Italian piazza, Cibaria Noosa is a 120-seat trattoria that honours the art of eating and the European way of socialising, where good food, wine and company converge in a lively meeting place.
Positioned adjacent to Elysium’s pool, customers will discover Cibaria’s 60-seat Terrazza, an extension of the buzzing dining room, which offers a tranquil dining experience perfect for long lunches and balmy evenings. Facing Hastings Street is the 100-seat Bar Capri, an all-day destination designed for slow mornings, long afternoons and vibrant evenings.
“For Anna and I, Noosa has always felt like a second home, a place we’ve returned to over the years with our family, drawn to by its beauty, energy, and sense of community. To open Cibaria here feels like the natural next step for us, and we are thrilled to be working with Elysium Noosa to make this happen,” said Alessandro Pavoni.
“We created Cibaria to celebrate life the Italian way, to eat together, to socialise, to return often. Our vision in Noosa was to build a true social hub: somewhere familiar, warm, and joyful, where every guest feels part of the famiglia from the moment they arrive.”
Head Chef, Lucas Bach, brings refined technique and a deep respect for Italian tradition to Cibaria Noosa, with experience in acclaimed kitchens across Australia and Italy, including the Michelin-starred Meo Modo in Tuscany and Ormeggio at The Spit under Alessandro Pavoni.
“I try not to overcomplicate dishes. Instead, I focus on clean, thoughtful combinations of flavours that let the quality of each ingredient shine,” said Bach.
“For me, Cibaria feels like family, and that’s exactly what I believe hospitality should be about. The culture here is inspiring. I get to work alongside incredible chefs like Alessandro Pavoni and Gianmarco Pardini. That environment pushes me to give my absolute best every day. I’m excited to bring my energy, experience, and passion to the team.”
Front-of-house is Venue Manager and Noosa local, Darren Bauer Holt welcoming locals and visitors like old friends and famiglia.
Bach and Pavoni’s menu features Cibaria Manly favourites alongside new dishes inspired by the flavours and rhythm of Queensland’s coast, spanning crudi, antipasti, handmade pastas and bisteccheria classics.
Guests can begin with raw and chilled plates from the cruderia, showcasing the best of the sea. Highlights include Yellowfin Tuna Crudo with green chilli, smoked salmon roe and chives, Scallops with lemon oil, finger lime, chervil and ocean trout roe, and the Selezione di Crudi, a refined selection of tuna and kingfish celebrating coastal freshness. From the salumeria, the Culaccia, a premium aged Parma prosciutto made only from the rump, is joined by other artisanal cured meats such as Air-dried, Stone Axe salted (MS 7/9) Wagyu Beef Bresaola and ’Nduja, served simply with Sardinian flatbread to share.
Moving into the antipasteria, dishes like Cibaria’s Prawn Cocktail with poached king prawns, finger lime, cos lettuce and salsa aurora , and Buffalo Mozzarella with heirloom tomatoes, basil and peach, bring together colour and freshness. The Wood-Oven Roasted Baby Eggplant with Parmigiano-Reggiano cream and basil offers a comforting, vegetable-forward option. From the spaghetteria, the menu celebrates handmade pasta and Pavoni’s signature flair. Expect a Spaghetti Aglio e Olio with tuna crudo, smoked salmon roe, lemon zest and chives, a bright coastal twist on a classic. Other standouts include the Risotto Al Granchio, Pavoni’s signature aged Carnaroli rice prepared all’onda with Queensland spanner crab and local tomatoes.
From the bisteccheria, the Dry-Aged Swordfish with Trapanese pesto and mustard leaves and the 400g Rangers Valley Black Angus Sirloin on the Bone, grain-fed and charred over flame, pay homage to Cibaria’s wood-grilled traditions and the pleasure of shared dining. To finish, the Cibaria desserts, with coconut gelato, coconut granita, and textures of mango, or the delicious Amalfi lemon tart with Italian meringue, bring light-hearted indulgence and a taste of tropical nostalgia.
At Bar Capri, sun-soaked days ease into spirited nights. Inspired by the relaxed elegance of the Mediterranean, the bar celebrates good company, great drinks and the easy rhythm of coastal living. Guests can expect a curated line-up of classic cocktails with contemporary twists, Italian-leaning spritzes and an evolving selection of wines and spirits. Whether it’s an aperitivo on Hastings Street, a late-night Negroni or simply a moment to unwind, Bar Capri invites customers to savour Noosa at its best.
Vibrant small plates such as Fritto Misto and the Poached Rock Lobster Roll with burnt butter bisque and brioche lead the opening selections, while handcrafted pastas take centre stage, Rigatoni Cacio e Pepe made with Pecorino Romano and pepper, and Tagliatelle Verde Bolognese slow-cooked with veal, beef and pork ragù.
From the grill, signatures include Sirloin on the bone from Rangers Valley Black Angus and grilled Mooloolaba fish served with baby cos and house condiments. Lighter choices range from the Cibaria Club Sandwich with chicken schnitzel and roasted cherry tomato to fresh salads and chilled seafood, while desserts like the Hazelnut Tiramisu and Victor’s Cheesecake with whipped mascarpone offer an indulgent finish.
Like any great Italian bar, Bar Capri does the classics with confidence, from a perfectly balanced Negroni to crowd favourites such as the Aperol and Hugo Spritz. Adventurous drinkers can explore signatures like the Capri Spritz with rosemary Distilled Seabourne Gin, Limoncello, grapefruit and bubbles.
Designed by Mitchell & Eades, the interiors draw inspiration from the sun-drenched confidence of the Mediterranean coast, expressed through materials that feel gently bleached by salt air, sunblock tones, citrus hues, terracotta, cobbled textures and crystal-blue sea. The result is a breezy coastal piazza that feels relaxed yet layered, bright and energised, where the easy rhythm of Mediterranean life meets the refined elegance of Noosa.
“Our goal was to capture unhurried generosity, casual glamour and social energy, in a space that feels just as welcoming for someone sandy and sun-touched as it does for those dressed for a long dinner,” said Jenna Madden, Design Director at Mitchell & Eades.
Guests enter via Hastings Street, welcomed into a spacious dining room where high seating at the bar and an open kitchen encourage interaction and theatre, as dishes are plated before them. The space flows into low banquette seating and plush lounges designed for lingering over shared plates and conversation.
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