Drawing on the success of Cibaria Manly, Anna and Alessandro Pavoni have taken their Italian seaside journey north to the Sunshine Coast.
The pair have opened Cibara Nossa within the Elysium Noosa Resort on Hastings St – an area that Alessandro Pavoni says 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,” he says. “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.”
Channeling the warmth and easy buzz of an Italian piazza, Cibaria Noosa features a 120-seat trattoria that honours the European way of socialising. Meanwhile, the a 60-seat terrazza is positioned adjacent to Elysium’s pool, perfect for long lunches. Facing Hastings Street is the 100-seat Bar Capri, designed to be an all-day destination.
Pavani says they have created Cibaria to celebrate life the Italian way – to eat together, to socialise, and 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,” he says.
Head Chef Lucas Bach has a deep respect for Italian tradition, 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.
On his approach to food, Bach says he tries not to overcomplicate dishes.
“Instead, I focus on clean, thoughtful combinations of flavours that let the quality of each ingredient shine,” says 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.”
Bach and Pavoni’s menu features Cibaria Manly favourites alongside new dishes inspired by the flavours of Queensland’s coast. It spans crudi, antipasti, handmade pastas, and bisteccheria classics.
Guests can begin with raw and chilled plates from the cruderia. 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 selection of tuna and kingfish.
From the salumeria, the culaccia – a premium aged parma prosciutto made only from the rump, joins other artisanal cured meats such as air-dried, salted wagyu beef bresaola, and nduja, served simply with Sardinian flatbread to share.
The antipasteria features 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; and the wood-oven roasted baby eggplant with parmigiano-reggiano cream and basil.
From the spaghetteria, the menu celebrates handmade pasta, include spaghetti aglio e olio with tuna crudo, smoked salmon roe, lemon zest, and chives; and the risotto di noosa, with aged carnaroli rice 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, pay homage to Cibaria’s wood-grilled tradition.
Cibaria Noosa and Bar Capri is open seven days, from morning until late, offering breakfast, lunch, aperitivo, and dinner. Walk-ins are welcomed, but reservations are recommended.
Photography provided by Cibaria Noosa.
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