The Spring produce is being harvested at Maravista Farm and our new season menu has launched.
Many of the dishes have been inspired by the ingredients grown at our Noosa hinterland property, all of which are hand cultivated and spray free. Chef Jules Santisi and the team have created an array of dishes with a slight French influence, and that undeniable Aromas twist. When asked what his favourite dishes are this season, Jules couldn’t put it down to just one.
“The house smoked salmon and pork rillettes are great to share over cocktails or a bottle of wine with friends,” he said.
“The beetroot vichyssoise is a spin on a classic, using Maravista ingredients.”
In true French style the simplest dishes are sometimes the most satisfying such as the Buffalo Mozzarella Salad which is sure to be a hit. The menu also uses fresh local seafood such as the Noosa half shell scallops which are caught off the shore from Peregian to Sunshine.
“Spring is also the time to enjoy Australian asparagus which we serve beautifully with grilled Barramundi,” said Jules.
“The Lamb Rump (pictured) features gorgeous spring produce such as Maravista carrots and feta with a touch of mint in the salsa. It’s just perfect even if we do say so ourselves.”
Lastly, Jules said one dish required a warning.
“The chocolate brownie sundae should come with a warning on the menu… It is so addictive.”