A Noosa institution est 1999

Modern European style bistro, consistently serving locally sourced, top quality produce in beautiful surroundings overlooking the river at Noosaville.

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Gusto riverfront
restaurant

Since 1999, Gusto riverfront restaurant on the river at Noosaville has become an iconic part of the culinary landscape of noosa. Husband & wife team of Kay Callander & Nathan Hall serve food that epitomises the natural lifestyle & sub tropical climate of the region. No fuss, fresh, honest food with a strong Mod/Med flavour.

All served with great Gusto!

Chef / Owner

Chef/owner Nathan Hall trained in such Melbourne establishments as Walters wine bar, Roberto’s & Joe’s Garage before heading for the kitchens of London. Perhaps most influential to his cooking was his time spent working for Fergus Henderson at the acclaimed St. John restaurant, famous for its “nose to tail eating”

On returning to Australia in 1997 he took his first head chef’s position, opening Riva in quamby place in Noosa before opening Gusto with his soon to be wife Kay Callander in 1999.

Gusto has become a favourite haunt for both locals and those further a field receiving wide acclaim for its food which incorporates a philosophy of cooking with honesty & simplicity using the best quality
seasonal produce.

Press

There's seriously good food to be had here and simplicity is at the heart of its appeal, Snack on pide or bruschetta to start.Sweet roasted cherry tomatoes paired with tangy Woodside goat's curd on charred sourdough is as good as bruschetta gets. Prawns from down the road in Mooloolaba are lovingly tucked inside ravioli, served with ribbons of confit leek a beautifully balanced lemon beurre blanc. A spring chicken main is generous in the extreme – a barbecued half–bird on a bed of wilted spinach, flanked by three cauliflower & cheese croquettes.
Australian Gourmet Traveller - Restaurant Review
Gusto trumps Noosa's classy competition with effortless style, superior service and breezy water-views. The Mod Oz menu offers Hervey Bay scallops, opulent bangers and mash, Mooloolaba prawns or melt-in-your mouth cuttlefish, all marinated, cooked and served with passion.
Lonely Planet - Australia Guide
Eight years here for the owners amounts to solid experience, and it shows in food that is dependably good time and again. Seafood and local produce feature on the menu and families are accommodated with a better-than usual children's menu.
Courier-Mail - Food & Wine Guide (Queensland)
Chef Nathan Hall brings 17 years' experience spanning London, Melbourne and Brisbane, to this restaurant with its alfresco dining overlooking the river.
Brisbane News - Dining Out
Positioned to make the most of the breezes from its slightly elevated position overlooking the Noosa River, this casual eatery has long been a favourite with locals and tourists alike.
Courier-Mail Goodlife - Restaurant Guide