Eating fresh, local and sustainable produce is becoming more important for consumers, which is why restaurants are making sure their ingredients hit the brief.
Fortunately for us here on the Sunshine Coast, we have a range of eateries that have been proudly touting the ethical message from way back.
Let’s take a look at six of the best sustainable restaurants on the Sunshine Coast.
Rickys is one of the Sunshine Coast’s most iconic restaurants and for good reason, the food and views are unbeatable, and the fact they’re all about showcasing local produce on a silver platter, is a big win in our books. Those of you who have fine dined at Rickys know their dishes are top notch and this is in large part due to the ingredients they use from their very own Noosa Hinterland farm, which provides the restaurant with organic, locally grown produce, as well as rare and otherwise difficult-to-source ingredients.
Mill St Kitchen & Pantry
The crew at Mill St. Kitchen & Pantry is really passionate about filling your stomach and your pantry with the best local, sustainable and organic produce the Sunshine Coast has to offer. From locally sourced fruits and veggies to ethically raised meats and freshly baked goods, these guys thoughtfully prepare every single dish on their menu to ensure it is simple, satisfying and sustainable.
Raw + Rice
Noosa, Mooloolaba and Caloundra
When an eatery is born from a deep respect for the ocean and ethical fishing practices, you know they’re going to serve nothing but quality earth-to-table ingredients. The legends at Raw + Rice are as obsessed with sustainable ingredients as they are about the flavour of their poke bowls, which means they only use the most sustainable MSA graded tuna from Walkers Seafood Mooloolaba, Huon Tasmanian salmon and seafood from the Sunshine Coast Oyster Company.
Restaurants in Japan take cuisine very seriously and honour their culture by using ingredients that can only be sourced from the immediate area. Wasabi aims to stay true to that concept and therefore uses as many locally grown and caught ingredients as they can. Zeb Gilbert, who is the Executive Chef and co-owner of Wasabi, has developed the current menu to showcase the seafood they use, which is caught daily from the local fishing fleet, and the seasonal produce from their farm at Honeysuckle Hill, which was originally established to grow Japanese ingredients for the restaurant and now also feeds The Cooking School Noosa.
Backing onto the Mooloolaba Marina and overlooking the moored fishing trawlers, you know the seafood served at Pier 33 is going to be crazy fresh. And they are proud to hero this beautiful seafood, which the Sunshine Coast is renowned for, as well as sourcing complementary sustainable local produce for their sharing menu that often changes due to seasonal availability.
Flame Hill Vineyard
Up in the hills of the Hinterland is the 300-acre estate at Flame Hill, which houses a vineyard, market garden orchard and herd of beef cattle, making it one of the Sunshine Coast’s premium paddock-to-plate experiences. They’ve also made a firm commitment to sustainable food production, which begins in the kitchen and runs right through to the making of their award-winning wine. Cheers to that.
Fish On Parkyn
Fish on Parkyn’s philosophy centres on a dock-to-table experience, with their menu inspired by regional flavours. Using only the highest quality ingredients, including wild caught sustainable seafood selected daily from the dock, and local meat, fruit and veg, you can comfortably eat with a conscience.
Image credit: Amy Higg for Urban List