Coya Noosa specializes in Contemporary Peruvian cuisine with a coastal twist. Indulge in the bold and vibrant flavours inspired by Peru’s diverse and rich gastronomy located in the heart of Noosa Junction’s trendy bar and restaurant scene.
Coya’s interior combines tropical and coastal elements with a modern indoor-outdoor layout: comfortable curved banquette seating, vibrant wallpaper, and colourful décor from Hellie Mardahl and Maizon Balzac.
At the bar, taste creative artisanal cocktails crafted with passion and expertise, various spirits, and local craft beer on tap. Kick off the night with a few Peruvian Classics like El Capitán Macchu Pisco Organic, Cherry Heering, Dolin Antica Formula and Hennessy VS Cognac.
Try the Coya Signatures like the Esta Bien “Everything will be OK” Belvedere Vodka, rose and raspberry syrup, yuzu, lemon juice, passion fruit puree and pineapple juice.
Coya’s epic menu features locally sourced seasonal ingredients; here are our favourites, and there are a few. Starting with some Aperitivos, Calamares con Ocopa – Baby-squid, mirasol chiles, huacatay or Baos de Lechoncito – Roast suckling pig, pickled cucumber, and apple sauce.
Anticuchos (these are two marinated skewers fired in charcoal Konro grill) Res Beef fillet, aji panca, coriander or Conchas Scallops, banana passion, and seaweed emulsion.
Tacos, Portobello Chargrilled – templanza sauce, mango chutney or Atùn Saku tuna, cabbage, avocado, sesame, and seaweed.
Ceviche, Pez Limón con Coco – Hiramasa Kingfish, coconut, plantain, aji limo or Lubina Clásica – Reef Cod, red onion, sweet potato, and white corn.
Ensaladas, Sandia y Queso – Infused watermelon, fresco cheese, agave syrup or Trio de Maiz – Chargrilled corn, crispy corn, sweet pepper, and mint.
Tiraditos (Peruvian sashimi), Tataki de Res – Beef tataki, black quinoa, aji rococo, beetroot or King Ora Salmon – chia seeds, and aji amarillo.
Cazuelas (Iron Pot), Arroz Pachamanca – Reef Cod, rice, lime, aji amarillo or Arroz Tacu Quecha – Smoked eggplants, rocoto pepper paste, and quinoa.
Pescados (Fish), Adobo de Bay bugs – Whole Moreton Bay bugs, spicy béarnaise, aji limo or Japonés Bacalao -Japanese-style Black Kingfish, stir-fry quinoa, and miso.
Carnes (Meat), Pato a la Brasa – Duck breast, freekeh mash, aji panca, queso or the impressive Bife Angosto de Angus 1.2Kg – Black Angus MS2+ rib eye, served with spicy chimichurri.
Acompanantes (Side Dish), Repollo de Napa – Chargrilled napa cabbage, aji amarillo, soy, garlic chips or Marzorcas parrilla – Grilled corn cob, tamarind butter, and lime.
If this is too much and you can’t decide, order the Menú Especial for $78 pp, a great dining option for the whole table.
Coya Noosa is a unique dining experience where traditional techniques meet innovative twists, and every bite is a journey to the heart of Peruvian cuisine.
Savour the tastes of Coya’s culture and let your taste buds travel to new heights. Coya Noosa is open seven days; lunch is from 12 to 2.30 pm, and dinner 5 pm to 9.30 pm.
