A famous Sydney hospitality family has opened an Italian trattoria at a newly renovated beachside resort.
The Pavoni family, known for its ventures in New South Wales, has launched Cibaria Noosa on Hastings Street, inside the recently refurbished Elysium Noosa Resort.
The Noosa opening follows the establishment of Cibaria Manly at the Manly Pacific Hotel and marks the family’s first venture on the Sunshine Coast.
The trattoria is positioned beside the resort pool and is designed to operate as a full-service restaurant and bar from morning until late.
The venue includes a 60-seat outdoor terrazza overlooking the pool and Bar Capri, a 100-seat bar and dining space facing Hastings Street.
The restaurant and bar operate as connected but distinct offerings, catering to breakfast, lunch, aperitivo and dinner trade.
Co-owner and chef Alessandro Pavoni said the decision to open in Noosa reflected a long-standing connection to the area.
“For Anna and I, Noosa has always felt like a second home, a place we’ve returned to over the years with our family, drawn to by its beauty, energy and sense of community,” he said.
“To open Cibaria here feels like the natural next step for us and we are thrilled to be working with Elysium Noosa to make this happen
“We created Cibaria to celebrate life the Italian way – to eat together, to socialise, to return often. Our vision in Noosa was to build a true social hub: somewhere familiar, warm and joyful, where every guest feels part of the ‘famiglia’ from the moment they arrive.”
The kitchen is led by head chef Lucas Bach, who has previously worked in restaurants in Australia and Italy, including Michelin-starred Meo Modo in Tuscany and Ormeggio at The Spit in Sydney.
“I try not to overcomplicate dishes – instead, I focus on clean, thoughtful combinations of flavours that let the quality of each ingredient shine,” Mr Bach said.
“For me, Cibaria feels like family, and that’s exactly what I believe hospitality should be about. The culture here is inspiring. I get to work alongside incredible chefs like Alessandro Pavoni and Gianmarco Pardini.
“That environment pushes me to give my absolute best every day. I’m excited to bring my energy, experience and passion to the team.”
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The menu includes a mix of seafood, handmade pasta and wood-grilled dishes, drawing on Italian techniques and local produce. Sections range from crudi and antipasti to spaghetteria and bisteccheria offerings, alongside desserts such as tiramisu, cheesecake and lemon tart.
Front-of-house operations are overseen by venue manager Darren Bauer Holt, a Noosa local, with the restaurant aiming to attract both residents and visitors.
Bar Capri offers a separate menu focused on small plates, grilled seafood and pasta, supported by a cocktail list centred on Italian classics such as negronis and spritzes, alongside Australian and Italian wines.
The interior design was completed by Sydney-based studio Mitchell and Eades, drawing on Mediterranean coastal influences.
“Our goal was to capture unhurried generosity, casual glamour and social energy, in a space that feels just as welcoming for someone sandy and sun-touched as it does for those dressed for a long dinner,” design director Jenna Madden said.
Cibaria Noosa and Bar Capri are open seven days a week, with bookings recommended but walk-ins accepted.
