Few names have shaped Sydney’s Italian dining landscape quite like Alessandro and Anna Pavoni. Over the past 16 years, the husband-and-wife duo has carved out a reputation as two of the city’s most accomplished restaurateurs, redefining coastal dining with an instinctive blend of elegance, tradition and salt-sprayed ease. From the award-winning Ormeggio at The Spit to the buzzy Chiosco in Mosman and the runaway success of Cibaria Manly, the Pavonis’ venues have become cornerstones of Sydney’s Italian dining culture.

So it feels only natural that, having conquered Sydney’s shores, they would look north for their next chapter. Introducing Cibaria Noosa, the Pavonis newest all-day trattoria and bar set within the newly opened Elysium Noosa resort. It’s their first Queensland venture – and one that feels deeply personal.

Credit: Fergus Hurst

“For Anna and I, Noosa has always felt like a second home,” Alessandro says. “To open Cibaria here feels like the natural next step for us.”

Related story: Ormeggio team opens Cibaria Manly on Sydney’s Northern Beaches

Designed as both a coastal meeting place and a refined yet relaxed trattoria, Cibaria Noosa spans a generous 120 seats. Adjacent to the resort’s pool is the 60-seat Terrazza – an airy extension of the dining room ideal for long, languid lunches and balmy twilight dinners. Facing Hastings Street is Bar Capri, a 100-seat all-day destination open from 7am until late.

Credit: Fergus Hurst

In the kitchen, Head Chef Lucas Bach brings Michelin-trained finesse to the Pavonis’ vision. With experience at Tuscany’s Meo Modo as well as Ormeggio at The Spit, Bach brings both precision and passion for Italian tradition. His menu blends Cibaria Manly favourites with dishes inspired by the tempo of Queensland’s coast: pristine crudi, bright antipasti, handmade pastas and flame-kissed bisteccheria classics.

Credit: Elise Hassey

Expect Yellowfin Tuna Crudo with green chilli and smoked roe, Culaccia prosciutto served with Sardinian flatbread and a wood-oven roasted baby eggplant with Parmigiano cream. Larger plates span dry-aged swordfish with Trapanese pesto and a hefty 400g Rangers Valley sirloin charred over flame.

Credit: Fergus Hurst

Desserts are indulgent and refreshing – think coconut gelato with mango textures, hazelnut tiramisu and a sharply elegant Amalfi lemon tart. Drinks follow suit with Italian-inspired spritzes, classic cocktails with contemporary twists, and a wine list championing sustainable Italian and Australian producers. Make sure to try their signature Capri spritz  – a zesty blend of rosemary Distilled Seabourne Gin, Limoncello, grapefruit with bubbles.

Credit: Fergus Hurst

For the Pavonis, Cibaria Noosa isn’t just an expansion – it’s a homecoming. And for diners, it’s the next essential chapter from two of Sydney’s finest Italian restaurateurs.

Cibaria Noosa
14-16 Hastings Street, Noosa Heads QLD
cibarianoosa.au