A little taste of Puglia has arrived in Noosa.

Noosa restaurateurs Pascal and Kirstie Turschwell have eschewed French roots for the simple, fresh flavours of Italy with their new baby, Bombetta.

After seven successful years running their modern bistro, Gaston, on Noosa’s Hastings Street, Pascal followed his instincts and took a restaurant lease in Noosa Junction in early 2017. In a twist of good fortune, they were made an offer on the Gaston lease mid-year. Suddenly, things were all go for Noosa Junction as Pascal and Kirstie said farewell to Hastings Street, and simultaneously closed their catering business to channel all energies into the new venture.

Pascal was raised in the throng of the Noosa restaurant scene in the 1970s and 80s. His French father and Australian mother were among the pioneers to develop the sophisticated foreshore dining that exists in Noosa today.

“My parents started the first Belmondos (as well as Café la Monde and the original Gaston’s in Sunshine Beach), the first café in Queensland to have outdoor seating,” said Pascal. “There were all these Europeans here in the 1970s who had a huge influence in Noosa.”

Asked why he gave up his French heritage and gastronomic experience for Italian, he simply says that it made good business sense. Pascal loves the food and flavours of Italy, and knew he was not alone. The simplicity of starting with excellent produce, coupled with skillful restraint in the kitchen, is just the ticket for an area famous for producing some of the best food in the country. “Less is more, and so long as you’re starting with good produce, you should be able to get it right,” says Pascal.

The menu is a crowd pleaser and a moving feast. Pascal and head chef Darren Bradley have designed the seasonally responsive menu for flexibility. Currently in the early weeks of operation, there have been minor tweaks.

Still, a few dishes are already established favourites, including the seafood linguine, radicchio and gorgonzola gnocchi and the namesake dish, the Bombetta. These small meatballs are made with veal and pork, filled with taleggio and provolone and wrapped in prosciutto, a twist on the traditional Bombetta Pugliese.

Beside the traditional dishes, like veal scaloppini, the perfectly crispy zucchini fritti, pizzas and pastas on offer, there are a few dishes that suggest Pascal has not entirely cut ties with his past. Take the oven baked camembert for example, or the scotch rib fillet, served with burnt butter, wild mushrooms and jus. While the majority of the drinks on offer are Italian, including wines, aperitivi, grappa and beer, there is more than enough on offer to please all palettes.

It is obvious Pascal and Kirstie have amassed a loyal local following over their years of service. The self-described ‘die-hard waiters’ are friendly, welcoming and full of energy. The atmosphere Pascal and Kirsite have created at Bombetta is the result of decades of hard work and experience, and that makes all the difference.

 

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