Chef Daniel Mosedale has earned ample stripes overseas, as well as closer to home as executive chef for Bill Granger's expanding series of bills cafes. Blue Angel is his very own venture, a slick eatery that combines a fine-dining menu with the laidback charm of a waterside location on the Noosa River. Dark tables and chairs are set against an aquatic-toned backdrop in varying shades of blue, while a striking stainless steel angel fish finishes the maritime theme. The menu is a contemporary mix of flavours with an emphasis on seafood, featuring dishes such as grilled scallops with Ligurian olive butter, reggiano, pine nuts and pancetta; or the signature Coffin Bay oysters with 'hot ice' - shaved ice flavoured with jalapenos and lime juice.
Open
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Breakfast
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Lunch
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Dinner
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Late
Tue-Sun 8am-noon, noon-3pm Daily 6pm-10pm
Modern Australian and Seafood
Signature dish: Coffin Bay oysters with hot ice
Entree: $15
Mains: $26-$31
Dessert: $12
Degustation menu:
5 courses,
$70
Payment accepted: MasterCard, Visa, American Express and EFTPOS
Licensed. Wine is available by the glass.
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 70
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
zala
|
28 November 2007, 3.36am
Casual dining
We all enjoyed a nice night dining under the stars.
Food:
Visit: Wed 28 November 2007
Service:
Atmosphere:
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Red on ThomasGreek, International, Italian, Modern Australian, Modern New Zealand, Pizza, Pub Grub, Ribs and Grill, Seafood, Spanish, Steak, Tapas and Vegetarian
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