WHERE TO eat IN THE SUNSHINE COAST’S new tech TOWN—MARKET BISTRO, MAROOCHYDORE

The bright button on Maroochydore’s new keyboard, Market Bistro with its electric environment as well as big-city vibe heralds a whole new look to what once was a quiet beachside town on the Sunshine Coast.

Promising to be the high-tech heartbeat, monetary hub as well as CBD of Queensland’s Sunshine Coast, Maroochydore is establishing into a fascinating destination.

It’s not very often that you get to see a city emerge in front of you, or to experience the pioneer species that select this newborn concrete jungle as their habitat.

But that’s precisely what it’s like at Market Bistro, the latest venture of a quartet of the country’s most experienced as well as masterful hospo heads.

Owners Tony Kelly as well as Luke Stringer, along with Harry Lilai as well as Peter Marchant, all of whom have some serious restaurants, hotels as well as bars under their belts as well as Chefs Hats on their heads, have brought the very first taste of the huge city to what promises to be Queensland’s very first true coastal city.

Talk of super-high-speed Web to a advancement laced waterways, parklands, retail as well as industrial space, a convention centre as well as over 4,000 residential apartments means Maroochydore is about to transform Optimus Prime-like into a cyber-hero of the region.

But commerce as well as city planning aside, what’s it like to dine at Market Bistro?

Market Bistro, Maroochydore

There are so many superb places to eat around the Sunny Coast. check out our montage of some of our favourite restaurants—including Market Bistro—here:

Christina as well as I are met at the door by co-owner as well as restaurant manager Luke Stringer, who seats us at the bistro’s lovely bar of white marble as well as gleaming brass for a pre-dinner cocktail.

The bar is pumping as well as there’s a steady stream of drinks going out on trays to a hectic Saturday night crowd seated at tables as well as plush art deco booths around the restaurant.

Luke, the bellwether for the restaurant’s energy, appears at our side as well as recommends two of the most popular cocktails from the menu: the coconut caramel espresso martini as well as the strawberry as well as passionfruit martini, a special of the week.

We sip our cocktails as well as take in the restaurant from our corner bar seats—the patrons, their food as well as the machine of well-trained staff working their ballet of a service.

The romance as well as high energy of this huge excellent European style bistro is infectious, as well as reminds us of a couple of places we’ve been to in San Francisco.

Perhaps Maroochydore is undoubtedly set to be the Silicon Valley of Australia.

Dinner at Market Bistro

At our table—a comfortable corner booth by the window—we sip the last of our cocktails as our exceptional waiter Nick takes us through the menus.

Connected to Market Bistro is the market wine Store, a physical embodiment of resident sommelier Peter Marchant’s passion. The wine list in front of us is therefore gargantuan, so we choose to leave the wine decisions up to Nick. He doesn’t disappoint.

Entrees

With our entree order of vitello tonnato as well as wood-fire grilled calamari, Nick brings us a superb hunter Valley Semillon from very first Creek. It’s a perfect match for the food.

Vitello tonnato—a traditional Italian meal that was a total revelation for me—is literally veal as well as tuna mayo. however that sells this meal so far short. The veal is so thinly sliced it’s nearly translucent, as is the seared tuna. The mayonnaise is clearly made in-house as well as is incredible.

As for the calamari, it comes perfectly braised with an unctuous oily sauce you need all the bread you can get to mop up. as well as Nick is delighted to reload our basket.

Mains

Next, I’m brought a Shiraz from Head Wines in the Barossa. It’s a robust, smoky—almost ashy—wine, packed with red currants as well as anise.

It’s the most sublime match for my spectacular 350g scotch fillet that’s charred perfectly to the point where its salt material flows through the meat as well as the fat is all rendered, yet inside is a glowing medium-rare.

My steak likewise comes with shoestring fries, a pickled onion, cabbage as well as parsley salad as well as a option of sauces. I go for the veal jus.

Christina’s Pinot Noir is set with meticulous structure that sets up her duck tortelloni perfectly. The duck, which fills every pasta parcel completely, is rendered to the point where every mouthful is dense as well as luxuriant. The pasta, all of which is made fresh in-house every day, is light yet somehow robust.

The tortelloni comes with a rich butter as well as cheese sauce that we wish we had a bowl of.

Desserts

To surface us off—we’re already bulging at the seams—Nick brings us dessert in the type of a new York baked cheesecake with a slice of marinated orange as well as an extraordinary burnt butter orange sauce, as well as a pavlova roulade with a rich lemon curd as well as fresh blueberries.

The sticky he picks for us is a delicate Muscat that cuts through the sweet while still owning its place at the dessert table. Superb.

Check out some of our other stories about the Sunshine Coast—where to eat, what to do as well as where to stay:

How to really relax – spa Anise, Maleny

Say hey there to Hola – hotel Of local Art, Eumundi

Eat southern Europe in the Sunshine coastline – Popina Restaurant

After a hot hectic day (we’d spent the afternoon exploring the waterways around Mooloolaba with Saltwater Eco Tours) we were honestly running out of gas by dinner time.

But meeting Luke, seeing exactly how difficult the market Bistro team all work in such unison as well as experiencing the artwork that executive chef Harry Lilai has created lifted us as well as put us on a real high.

Market Bistro is in the newly established foundation Square on Market Street, right at the heart of what will be Maroochydore’s new high-tech CBD. as well as if Market Bistro is any type of kind of indicator, this town is going to be amazing.

We dined at Market Bistro as media guests as well as in partnership with visit Sunshine coastline tourism board.