Feasts Full of Flavour at Soka and Lyra
Deb Caruso discovers sumptuous sister restaurants that are bringing global flavours of the world to Ocean Street.
Recently celebrating its third birthday, Japanese charcoal restaurant Soka on Ocean Street, Maroochydore continues to set the culinary scene on fire with its balance of smoke, heat, and fresh flavours straight off the charcoal.
Char-grilled corn with salted ricotta, teriyaki mayo and shichimi is a must-do starter. Likewise, the chicken karaage, Wagyu tataki with a marble score of 7+ with truffle dressing, daikon and negi;
or the pork katsu sando, a Japanese crunch pork sandwich.
There are so many more dishes to consider but the Raw Bar demands your attention with a range of the freshest fish, expertly prepared.
Sashimi moriawase with 10 or 15 pieces is hard to resist with melt-in-your-mouth tuna, salmon, kingfish and scallops that show the freshness of the produce and the skill of the Head Chef Kenji, who has two decades of experience delivering Japanese Hibachi Grill Cuisine.
Kushiyaki (two skewers) is calling with tempting options straight off the charcoal grill, or opt for a more substantial plate with a selection of traditional dishes for a heartier appetite.
Sides are a match made in heaven and expertly designed to accompany the meals – or as a meal on their own.
Save room for dessert, particularly the coconut sorbet with lychee and raspberry granita; or matcha tiramisu with caramelised white chocolate.
If you’re finding it hard to decide, a choice of banquets makes the decision easy, particularly with dedicated options for a range of dietary needs.
With its slick service and sleek interior plus a cracking cocktail and drinks list, Soka has built a strong and loyal following of diners seeking a slice of Japan on the Sunshine Coast.
With the success of Soka and an understanding of the Sunshine Coast’s appetite for authentic food experiences, the stage (or table) was set for another venue next door to Soka on Ocean Street.
Enter Lyra, a modern Greek restaurant, offering dishes crafted with the finest local and seasonal ingredients and with the same attention to authenticity and service that Soka has become known for.
It might seem simple, however it is Lyra’s dips and complimentary pita bread that attract the rave reviews. All dips are made in house including tzatziki, taramasalata and hummus (of course!).
Moving onto Mezedes and Mains, expect all the crowd pleasers from grilled octopus, cheese Saganaki with Graviera cheese, fig jam and lemon; Soutzoukakia (meatballs) and melt-in-your mouth 12-hour slow-cooked lamb shoulder with tzatziki that is made for sharing.
Eggplant Moussaka or Triple Mushroom Moussaka is always popular, and the fresh and vibrant watermelon salad or marinated tomato salad will transport you to a European summer quicker than you can say “Naí!”.
The Moreton Bay Bug pasta is a global fusion with perfectly cooked pasta and local Moreton Bay Bugs delivering rich flavours, with a hint of the ocean.
Again, leaving room for dessert is essential, especially when a Baklava ice cream sandwich is on offer!
It’s no wonder Lyra has been packed out since opening. Be sure to book. Yamas for cocktails!
Both venues are respectful of dietary needs with gluten free, dairy free and vegetarian options clearly marked and aplenty.
Spoilt for choice and can’t decide? Banquets are terrific options with dietary needs catered for.
Each venue is unique in its own way and true to the culinary traditions of its heritage, yet bound by a commitment to exceptional service and quality ingredients that are treated respectfully.
It seems you can have the best of both worlds, right here on Ocean Street. The only thing you need to decide is whether to take your tastebuds on a tour to Greece or Japan.
Either way, you’re winning.
