Seaside SOLE

I’m very familiar with Marcoola but I had never ventured into the Town of Seaside until the day I set my sights on Sole Restaurant.

As you make your way through the streets and lanes lined with glorious Hamptons-inspired dwellings you can’t help but feel this is a special and closeknit community. It is almost like your gate crashing someone’s secret destination.

Nestled in a laneway next to a park is the region’s best new restaurant and it’s the work of a couple that have proven they know how to do hospitality and grow a cult following.

David and Sarah Nash are the power couple behind the coveted Velo Project in Mooloolaba. After eight years growing the Velo Project into a local’s favourite they found another community-centric place that will deliver the same fame.

I had to find out more and eat my way through the menu that locals are loving and the rest of us are craving.

David and Sarah and their two young boys live on 2.5 acres in Maroochy River. The couple met while working on Hayman Island and it’s not hard to understand why the Nash’s are so successful in this industry – David is a chef and Sarah is a front-of-house expert. They further developed their skills (and love) by working their way around some epic venues in Queensland and New South Wales including Garfish in Manly. This is where the Sole restaurant story comes to life.

The couple loved the Garfish philosophy and set about creating a venue that offers the same simple, elegant Australian seafood dining experience.

Sole Restaurant is that and more.

The food menu is a procrastinators dream come true. It is uncomplicated and offers only the very best options for all palates.

Seafood is obviously the ‘soul’ of this restaurant but there are sensational alternative for vegetarians and meat lovers. My husband (the fisherman that doesn’t eat fish) had two really exciting options in the ricotta gnocchi and confit lamb nape – he chose gnocchi and he can’t wait to go back for more.

I ate my way through the seafood lovers dream come true menu. To start, I had the oysters two ways – French mignonette and ponzu and I tried the market fish crudo (kingfish when I was there) and this is what I wrote on my notes “a delightful flavour hit – the bitterness of grapefruit, salty fried capers, fresh fennel, dill, little pockets of grapefruit juice vessels bursting between bites of the freshest kingfish and horseradish shavings.” I was clearly on a SOLE high!

The head chef is also a highlight at Sole - Tom Staal is well loved in the region having formerly worked at Spirit House and Spicers Clovelly just to name a few. With the stunning dishes he is serving up, he is certainly KING-fish in the kitchen.

Oh, and that takes me to the fact that this kitchen is zero waste. Every element of the fish is used and the fact that a local fisherman (Dave) is responsible for what the market fish of the week is, means we are eating the freshest fish prepared by the finest chef – winning!

Fast forward to my main and I went for the signature sole dish and it was beyond special. The delicate sole fish is served in the traditional ‘Meuinere’style with burnt butter and capers. It’s a theatrical experience as much a taste sensation.

The delightful manager Sally is such as asset to Sole – she took the time to talk me through the best way to enjoy this incredible dish. The art of peeling the fillet away from the bone is as artistic as it is delicious – it’s a dish that personifies the art of mindful eating. It forces you to take time to enjoy every little morsel of the freshest light white fish as you reveal a delicate bone that takes care and respect when removing it from the dish. It is elegant dining in a super friendly and welcoming environment in one of the prettiest places in the region.

I am Sole-d!

Enjoy