The bright button on Maroochydore’s new keyboard, Market Bistro with its electric environment as well as big-city vibe heralds a whole new look to what when was a peaceful beachside town on the Sunshine Coast.

Promising to be the modern heartbeat, monetary hub as well as CBD of Queensland’s Sunshine Coast, Maroochydore is establishing into a interesting destination.

It’s not extremely commonly that you get to see a city emerge in front of you, or to experience the pioneer types that select this newborn concrete jungle as their habitat.

But that’s precisely what it’s like at Market Bistro, the most recent venture of a quartet of the country’s many experienced as well as masterful hospo heads.

Owners Tony Kelly as well as Luke Stringer, together with Harry Lilai as well as Peter Marchant, all of whom have some major restaurants, hotels as well as bars under their belts as well as Chefs Hats on their heads, have brought the very first taste of the huge city to what promises to be Queensland’s very first true coastal city.

Talk of super-high-speed Web to a advancement laced waterways, parklands, retail as well as industrial space, a convention centre as well as over 4,000 residential apartments implies Maroochydore is about to transform Optimus Prime-like into a cyber-hero of the region.

But commerce as well as city planning aside, what’s it like to dine at Market Bistro?

Market Bistro, Maroochydore

There are so numerous exceptional locations to eat around the Sunny Coast. inspect out our montage of a few of our preferred restaurants—including Market Bistro—here:

Christina as well as I are satisfied at the door by co-owner as well as restaurant manager Luke Stringer, who seats us at the bistro’s lovely bar of white marble as well as gleaming brass for a pre-dinner cocktail.

The bar is pumping as well as there’s a stable stream of drinks going out on trays to a hectic Saturday night crowd seated at tables as well as luxurious art deco booths around the restaurant.

Luke, the bellwether for the restaurant’s energy, appears at our side as well as suggests two of the most prominent mixed drinks from the menu: the coconut caramel espresso martini as well as the strawberry as well as passionfruit martini, a special of the week.

We sip our mixed drinks as well as take in the restaurant from our corner bar seats—the patrons, their food as well as the device of well-trained personnel working their ballet of a service.

The romance as well as high energy of this huge outstanding European style bistro is infectious, as well as reminds us of a couple of locations we’ve been to in San Francisco.

Perhaps Maroochydore is certainly set to be the Silicon Valley of Australia.

Dinner at Market Bistro

At our table—a comfortable corner booth by the window—we sip the last of our mixed drinks as our outstanding waiter Nick takes us with the menus.

Connected to Market Bistro is the market red wine Store, a physical embodiment of local sommelier Peter Marchant’s passion. The red wine listing in front of us is for that reason gargantuan, so we choose to leave the red wine decisions as much as Nick. He doesn’t disappoint.

Entrees

With our entree purchase of vitello tonnato as well as wood-fire grilled calamari, Nick brings us a exceptional hunter Valley Semillon from very first Creek. It’s a ideal match for the food.

Vitello tonnato—a conventional Italian meal that was a total revelation for me—is actually veal as well as tuna mayo. however that offers this meal so far short. The veal is so thinly sliced it’s practically translucent, as is the seared tuna. The mayonnaise is clearly made in-house as well as is incredible.

As for the calamari, it comes completely braised with an unctuous oily sauce you requirement all the bread you can get to mop up. as well as Nick is pleased to reload our basket.

Mains

Next, I’m brought a Shiraz from Head Wines in the Barossa. It’s a robust, smoky—almost ashy—wine, packed with red currants as well as anise.

It’s the most sublime match for my spectacular 350g scotch fillet that’s charred completely to the point where its salt material flows with the meat as well as the fat is all rendered, yet inside is a radiant medium-rare.

My steak likewise includes shoestring fries, a pickled onion, cabbage as well as parsley salad as well as a option of sauces. I opt for the veal jus.

Christina’s Pinot Noir is set with meticulous structure that sets up her duck tortelloni perfectly. The duck, which fills every pasta parcel completely, is rendered to the point where every mouthful is dense as well as luxuriant. The pasta, all of which is made fresh in-house every day, is light yet somehow robust.

The tortelloni includes a rich butter as well as cheese sauce that we desire we had a bowl of.

Desserts

To surface us off—we’re already bulging at the seams—Nick brings us dessert in the type of a new York baked cheesecake with a slice of marinated orange as well as an amazing burnt butter orange sauce, as well as a pavlova roulade with a rich lemon curd as well as fresh blueberries.

The sticky he picks for us is a delicate Muscat that cuts with the wonderful while still having its location at the dessert table. Superb.

Check out a few of our other stories about the Sunshine Coast—where to eat, what to do as well as where to stay:

How to truly unwind – health spa Anise, Maleny

Say hi to Hola – hotel Of regional Art, Eumundi

Eat southern Europe in the Sunshine coastline – Popina Restaurant

After a hot hectic day (we’d spent the afternoon checking out the waterways around Mooloolaba with Saltwater Eco Tours) we were honestly running out of gas by dinner time.

But satisfying Luke, seeing exactly how difficult the market Bistro team all work in such unison as well as experiencing the artwork that executive chef Harry Lilai has produced lifted us as well as put us on a genuine high.

Market Bistro is in the recently recognized foundation Square on Market Street, best at the heart of what will be Maroochydore’s new modern CBD. as well as if Market Bistro is any type of type of indicator, this town is going to be amazing.

We dined at Market Bistro as media guests as well as in partnership with see Sunshine coastline tourism board.