Tucked along the lively esplanade of Mooloolaba, Bella Venezia offers a dining experience that feels both intimate and elevated from the moment you arrive. We were seated in a plush VIP booth, surrounded by warm ambient lighting that contrasted beautifully with the moody, rain-soaked evening outside. While the ocean views were softened by the weather, the scent of the sea lingered in the air, enhancing the restaurant’s cosy, inviting atmosphere.
We began the evening with our drink selections before being presented with a thoughtful complimentary offering – freshly baked in-house sourdough, served warm with Pendleton Olive Estate olive oil and butter. My companion chose from their extensive wine list and opted for a glass of Howard Park Chardonnay, whilst I chose the Lychee Bomb from the cocktail menu. This simple yet elevated introduction set the tone for the journey ahead.
Opting for the Chef’s 7 Step Tasting Menu, the experience unfolded with a mini short crust tart featuring Noosa Reds tomatoes, balsamic, capsicum, and basil, delivering a vibrant interplay of sweetness, acidity, and herbaceous freshness. The Mooloolaba yellowfin tuna tartare followed, its delicate texture elevated by roasted chilli oil, citrus notes of orange, and the subtle aniseed lift of pickled fennel.
Guided by sommelier Renato, whose expertise added a personalised dimension to the evening, a perfectly chosen Lunae Bosoni Etichetta ‘Grigia’ Vermentino complemented the next courses.
A defining highlight of the evening was the lemon and saffron Carnaroli risotto – luxuriously creamy, yet perfectly balanced by the freshness and gentle crunch of the snap pea salad. I am still dreaming of this dish and can only hope I will return to Australia one day, if only to eat this risotto again.
The Darling Downs eye fillet showcased exceptional tenderness, complemented by earthy mushroom and nuanced pickled onion elements that added depth without overpowering the dish.
A refreshing blood orange sorbet with Campari and olive oil espuma cleansed the palate with a delicate balance of sweetness and bitterness before dessert was served.
The vanilla bean panna cotta delivered a silky, indulgent finish. Accents of raspberry, pistachio, and pomegranate introduced brightness and texture. Although we were too full to enjoy the petit fours at the table, we enjoyed them the following day. The selection of passion fruit jelly, chocolate-coated strawberry, and lemon tart with Italian meringue provided a delightful continuation of the experience.
Behind the scenes, the restaurant is driven by the passion of owners Todd Young and Kristine Young, a dynamic duo who have shaped Bella Venezia into the institution it is today. Their commitment to excellence extends beyond this venue, with the recent opening of Fish House Steak & Grill further cementing their influence on the local dining scene.
With impeccable service from both Renato and waitress Nicky, an extensive wine offering, and an intimate VIP booth setting enhanced by ambient lighting, Bella Venezia delivers a truly memorable dining experience, where each dish is thoughtfully composed and every flavour tells a story.
Reviewed by World Luxury Awards Representative, Jade van Niekerk
To book your dining experience at Bella Venezia, visit https://www.bellavenezia.com.au/reservations/