Chefs Matt Golinksi, Michael Jenkins and Shane Bailey rolled out the welcome mat for VIPs at the Peppers Noosa launch last Thursday.
Tourism industry identities, meeting and event planners, wholesalers, OTAs and corporate clients were treated to a local produce-led menu featuring spanner crab, Mooloolaba prawns, Gympie beef, Kenilworth yoghurt and Cooloola berries complemented by Vasse Felix wines.
Peppers took over management of the resort – formerly part of the Outrigger group – in July and general manager Steve McPharlin has a firm focus on changes to View Restaurant’s food and beverage offerings.
McPharlin said, “Locals and guests can look forward to a new menu launching late September that combines modern Australian with Japanese and Asian influences. There will be changes to View Restaurant’s décor over the coming months and a new bar set up that will take full advantage of the panoramic views over Laguna Bay.”
The lunch took place on the terrace of View Restaurant – a multi-purpose space accommodating around 100 guests and used for special occasions or weddings – themed in a garden style setting with trestle tables and native flower centre pieces by First Class Functions. The terrace complements the resort’s conference facilities which hold a capacity of 350 delegates or 500 cocktail style – the largest in Noosa.
Local chef Matt Golinski said, “Food and wine is such an intrinsic part of the experience in Noosa and it’s great to have a brand like Peppers here that are so passionate about being involved in local initiatives and creating a great experience for visitors to the region.”
Peppers Noosa was one of four former Outrigger properties to join the Mantra Group network – the others being located on the Tweed Coast, Surfers Paradise and Airlie Beach all under the Mantra hotel brand.
Mantra Group now has two resorts in Noosa – the other being Mantra French Quarter – and seven resorts across the Sunshine Coast demonstrating the Group’s ongoing investment in the region.