Cibaria Noosa: Restaurant review – Gourmet Traveller

Some of my favourite meals are built around a simple carb and a handful of excellent sides to dip, spoon and layer over it. Plates are passed, hands get messy, new flavour combinations take shape. That’s exactly what I love about Cibaria Noosa.

Start with one of the pizzettas and you’ll see why. The perfectly blistered, 24-hour fermented dough comes either bianca (garlic and rosemary) or rossa (tomato and oregano). Better still, order both. Then add a flurry of sides:…