experience la vida

Seafood Restaurant

on hastings st, noosa

award-winning

experience

Welcome to La Vida Seafood Restaurant on Hastings Street, Noosa. Chef Nicholas Hooper and his wife, Sarah Graham-Hooper have recently moved from Tasmania to purchase the long-standing restaurant, La Vida on Hastings Street, Noosa.

Having owned the award-winning Novaro’s Italian Restaurant in Launceston for 17 years, they are looking to give La Vida a burst of life & love, as well as bring a little taste of Tasmania with them.

Oyster-closed
Oyster-open

we have a

passion for seafood

Although Nicholas’ menu is seafood based, there is an offering of organic salads sourced from The Green Shed Organic Farm and Cape Grim beef for those who need the meat fix.

Moreton-bay-bug

Contact Us

Do you love seafood as much as we do? Experience the best seafood dining experience on Hastings Street, Noosa.

  • 11 Hastings St, Noosa Heads, QLD
  • (07) 5447 4611
  • info@lavidarestaurant.com.au
  • 16:00 - 22:30

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Close Menu

takeaway menu

Call us on 5447 4611

Fine dining in your own home

Opening hours Wednesday – Sunday 5pm – 8pm

Sunday Lunch – Seafood Paellafrom 12pm until sold out

Takeaway menu

Entrée

Tasmanian Pacific oysters $4 each

Tasmanian smoked trout pate, croutons $16

Lemon arancini with Blue Swimmer crab, tomato ragu $16

Grilled calamari, chorizo, potato, tomato $21/$26

Main Course

Fettuccini Marinara, Queensland fin-fish, Tasmanian black-lip mussels,

Tasal smoked salmon, calamari, Cloudy Bay clams, Mooloolaba tiger prawns, garlic, chili, olive oil $38

Slow cooked lamb shoulder, ricotta gnocchi, parmesan $28

Boags beer battered Red Emperor, shoestring fries, green leaf salad, aoli $26

Children’s meals

Fettuccini, napolitana sauce $10 OR Grilled calamari, shoestring fries $15

Dessert

House made panna cotta of the day $15

Tiramisu $15

MALENY FOOD CO ICE CREAM TUBS

Vanilla Ice cream, chocolate Ice cream, caramel swirl ice cream,

lime sorbet $8.50 each 180 ml

Like us on Facebook and Instagram for daily specials.

Nick and I are overwhelmed by the community support we are receiving and thank you wholeheartedly.