From the moment you arrive at Noosa Springs Golf and Spa Resort, everything just seems to slow down. The drive in feels like you’re leaving the business of the Coast behind, and on arrival, there’s a sense of calm.
Surrounded by lush greenery, wide-open space and beautifully manicured gardens, it’s peaceful without feeling remote. Honestly, it feels like one of those unique Sunshine Coast gems – the perfect way to spend a Sunday afternoon; unhurried, easy and relaxed.
Home to Relish restaurant, you know it’s genuinely good when locals choose to dine there just as often as resort guests and members.
On our visit, we kicked things off with a glass of sparkling brut while perusing the menu. We also tried the Wild Rose Spritz — made with Regal Rogue Wild Rose, Sunshine & Sons dry gin, vanilla syrup and soda. Light, refreshing and perfectly balanced, it was ideal to sip over lunch while taking in the manicured greens. The service was equally relaxed, friendly, attentive and never hovering, which made us feel at ease.
The menu is modern Australian with a strong focus on local produce and fresh ingredients, and it’s clear a lot of care has gone into keeping things flavour-driven rather than fussy.
We began with the za’atar flatbread, generously topped with soft-roasted pumpkin, goat cheese and pear, finished with macadamia honey and sage. It was loaded in the best way — comforting, balanced and full of flavour, with every element working together beautifully.
The crispy squid was a standout for me. Perfectly tender and not chewy at all, it came with a tamarind peanut relish, hot mint, cucumber ginger noodles and XO dressing. The sauce was next level – bold, layered and incredibly moreish, it’s the kind of dish you keep thinking about long after the plate has been cleared.
For mains, my husband chose the Filipino-style lechon, served with peanut curry sauce, mango salad and coconut vinegar. The flavour and colour were bursting off the plate. Crispy, rich and vibrant, with the freshness of the salad cutting through beautifully.
I ordered the fish of the day: red emperor with skordalia, salsa verde and charred peppers, and it was cooked to perfection. Delicate, moist and full of flavour, it was a clear reminder of how good fish can be when it’s treated with care.
That attention to detail comes from head chef Graham Waddell, originally from Scotland, whose calm confidence in the kitchen is built on years of experience. Graham’s journey into food began early.
“I left school and went straight to college and got my apprenticeship,” he says. “I was lucky to land in a really good country house hotel where everything was done from scratch. If rabbits came in, you were skinning rabbits. Nothing came in prepped – you learned everything from the basics.”
From there, he moved to Glasgow, working alongside some of the respected chefs of the time, before heading to London.
“London was another level,” he says. “The produce was amazing and it really fine-tunes you.”
He then moved to Australia, where he met his wife, Sarah, also a chef, and the couple finally settled on the Sunshine Coast, where they now live with their three daughters.
“We met at work, so working together has always been normal for us,” he laughs. “We’ve even had our own restaurant together. Sarah is a really good chef. She makes me look good.”
Family life now plays a big part in his world. “I love cooking at home, but we’ve got three picky girls, nine-year-old twins and a twelve-year-old, so it’s like another dinner service every night.”
With that depth of experience behind him, it’s no surprise Graham has a real love for cooking.
“I really enjoy cooking fish,” he adds. “There’s a real art to it, getting your timing right and not overcooking it. All fish are different.”
He explains that many Queensland reef fish need a gentler approach. “Compared to back home, you want to cook them a bit slower here. If you rush it, they can really tense up and go tough.”
It’s a nuance learned over time, and it shows clearly on the plate.
Graham has been at Noosa Springs for four years and has watched the restaurant quietly grow. “When I first started, it was pretty quiet,” he says. “It’s gone from strength to strength.”
He’s quick to credit the team, both front and back of house, for creating the experience.
Graham’s approach to food is refreshingly straightforward.
“Before anything else, we ask ourselves, ‘Is it delicious?’. Eat it first. That’s the most important thing,” he says. “You can play around with it afterwards, but you’ve got to get the flavours right.”
Freshness is key, with prep left until the last possible moment. “We slice vegetables as late as we can because it really does make a difference.”
While we couldn’t fit dessert this time, the options looked sublime, including cappuccino crème brûlée, amaretti, chocolate and vanilla cream; whisky parfait, hazelnut praline, blackberries, roasted wattle seed, dark chocolate and salted caramel and Queensland caramelised lime and vanilla tart, coconut ice cream and mango coulis. Definitely tempting enough to guarantee a return visit.
With indoor and outdoor dining overlooking the golf course and beautifully manicured gardens, a passionate chef who genuinely cares about flavour and freshness and a warm, capable team who make you feel welcome from start to finish, Relish is one of those places that quietly wins you over.
The restaurant also offers some other great experiences worth noting: a traditional high tea with a glass of bubbles for $50, a fantastic lunch special, and a bring-your-own wine night on Thursdays with no corkage fee – perfect for a casual catch-up with friends or a long, leisurely afternoon.
Relaxed, welcoming and consistently good – it’s the kind of spot you come back to again and again, especially when you’re craving a long, leisurely Sunday or just a little escape.