Bubbles of Joy at Sole Restaurant

Image source: Contributed

Tony Cox offers sage advice for post-workout and deadline celebrations that are good for the soul. 

Having seen various members of the Hello Sunshine team sweating it out recently at Studio Pilates and during deadline dramas, I felt it was time to offer those buff bodies an opportunity to add a little balance to their lives. 

What better way to spoil yourself than an internal day spa where those effervescent bubbles of joy from Champagne Ayala are massaging your insides teamed with stunning seafood at Sole Restaurant in Marcoola?!

You could say Ayala started out as a love story when the son of a Colombian Diplomat encountered the niece of the Viscount of Mareuil and when they married, she contributed a chateau and, most importantly, prized vines to the partnership.

In 2005 the House was acquired by the Bollinger family with the aim of taking Ayala back to the world stage. Extensive investment and branding has seen Ayala emerge as one of the pioneers of low-dosage, dry, chardonnay-driven Champagnes. 

This makes perfect sense when you consider Bollinger is pinot noir-dominant, rich and powerful which sits in perfect contrast to the nervy, linear style that portrays Ayala.

The NV Brut Majeur that you can find at Sole Restaurant is a stunning aperitif-style with 55% chardonnay, extended lees aging and low dosage featuring citrus notes. 

It’s a precise, fresh drink well suited to oysters, shellfish, and simple, white-fleshed fish and super-fresh seafood that is at the heart of the menu at Sole, Marcoola.

The kitchen, led by Head Chef Tom Staal, dishes up vibrant food featuring local produce with confident flavour combinations that are simple and sensational.

Freshly-shucked oysters are a must and you can choose from natural; classic mignonette; spicy nahm jim; or Kilpatrick. Pair with House-Baked Foccacia and marinated Mt Zero olives with toasted herbs and lemon and you don’t even need to pass ‘go’. 

However, I urge you to keep the bubbles flowing for the restaurant’s namesake dish of Signature Sole Meuniers prepared very simply with a butter, lemon and caper sauce. 

The hits keep coming with Traditional Fish & Chips in a Heads of Noosa batter with shoestring fries and homemade tartare sauce; Rigatoni Carbonara with Moreton Bay Bug, guanciale, Mooloolaba King Prawns, confit egg yolk, bottarga, pecorino and sea parsley; or Chargrilled Jerk Chicken that is a spatchcocked half chicken with Jamaican jerk spice rub, charred corn and white miso mole, grilled chillies, charred lime and curry leaf honey butter. 

The Salt Baked Beetroot is enough to turn the heartiest carnivore into a vegetarian with summer beetroot, whipped goats cheese ricotta, yuzu vinaigrette, mint oil, pistachio muhammara and sesame seed tuille. 

Leave room for dessert with seasonal sorbet; Key Lime Pie; a Spanish-style crème brulee; or artisanal cheese board. 

The menu changes seasonally but you get the drift – Sole is all about flavour-packed and fresh dishes. 

It’s worth the wander to the quaint venue nestled in Town of Seaside and a short stroll to Mudjimba Beach.

Open from Thursday – Saturday from 12noon until 9pm with the Afternoon Snacks menu featuring light dishes and specials from 3pm to 5.30pm; or from noon until 7.30pm on Sunday with Sundays at Sole from 3pm featuring food and drink specials to dine in or takeaway and enjoy on the grassed area adjoining the restaurant – or on the beach at sunset. 

Go on team, you deserve to have bubbles of joy after achieving another milestone of birthing the latest edition!

It’s good for the soul/Sole.


Summer 2022: Hooked on Sole

Spring 2022: Seaside Sole Restaurant

About the Author /

[email protected]

After 25 years of sniffing, swirling, spitting and slurping various vinous temptations our wine writer has decided that his future lies firmly planted on the consumption and storytelling side. Tony not only still enjoys consulting about wine and other beverages but is now part of the successful Kate Cox Real Estate Team at Reed & Co. Estate Agents.

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