Cibaria Noosa

Cibaria Noosa, the newest venue from Sydney hospitality legends Alessandro and Anna Pavoni of Maestro Hospitality, has officially opened at Elysium Noosa Resort, and it’s serving up all the sun-soaked, social dining vibes we need on Hastings Street.

The team behind Sydney's beloved Cibaria Manly has brought their signature energy and passion north, creating a 120-seat trattoria that feels like stepping into a buzzing Italian piazza. We're talking long lunches, lively dinners and plenty of laughter over antipasti and pasta.

Outside, the 60-seat terrazza offers a calm retreat perfect for balmy evenings, while Bar Capri—facing the ever-bustling Hastings Street—is a sun-soaked all-day hangout for everything from slow mornings to buzzing nights.

Head Chef Lucas Bach, with experience in kitchens across Italy and Australia, keeps things simple yet refined. Expect highlights like Yellowfin Tuna Crudo with green chilli and smoked salmon roe, Risotto Al Granchio featuring Queensland spanner crab, and the Pavoni’s signature wood-grilled Rangers Valley Black Angus Sirloin. Don’t skip the desserts—think Amalfi lemon tart and coconut gelato with tropical textures that scream Noosa summer.

On the drinks front, Bar Capri nails it. Classic cocktails, Italian-leaning spritzes, and a curated wine list from Italian and Australian producers complement every bite, whether you’re after an aperitivo on Hastings Street or a late-night Negroni.

The interiors, designed by Melbourne-based Mitchell & Eades, channel Mediterranean confidence with terracotta tones, crystal-blue accents, cobbled textures, and a breezy, sun-bleached feel. It’s stylish yet relaxed, a space where you can show up sandy from the beach or dressed for a long evening and feel equally at home.

Open seven days for breakfast, lunch, aperitivo, and dinner, Cibaria Noosa and Bar Capri invite you to do what Italians do best: linger, share and eat (very) well. Book ahead or just stroll in—it’s a special spot you’ll want to return to, over and over.

Image Credit: Cibaria Noosa | Elise Hassey & Fergus Hurst