Fine fare at Mooloolah Valley

THEY’RE two old school mates who are now cooking up a storm at the Mooloolah Valley Country Club.

Co-owners Marc Poulus and Adam Lugg have joined forces to deliver an exceptional dining experience for locals and tourists alike, with a fine dining twist defined by Adam’s lifelong passion for cooking.

The pair went to high school together at Uladulla in NSW before meeting up again a few years ago when Adam was working as a chef on the Sunshine Coast after a career that had taken him from  top restaurants in Canberra, London, Brisbane and of course, the Sunshine Coast.

Dark chocolate and cointreu parfait with honeycomb and chocolate soil
Crispy pork belly bites with pickled pawpaw salad and chilli salted caramel
Peppered beef shoulder fillet with horseradish, sauted potatoes, charred pickled onion and red wine jus

They stayed in communication before this year partnering up at the Country Club where in just a few months they have upended the traditional pub-grub fare to rave reviews from customers.

Adam said they had big plans for the year ahead and were especially enthused by the response to their new menu.

“We’re getting really awesome feedback,” he said.

“We wanted to do something that sets us apart, and what we’re doing you won’t find anywhere else.”

Favourites including the crispy pork belly bites with chilli salted caramel and pan seared prawns which are fresh off the trawler.

The menu is always evolving with Adam saying “low ‘n’ slow” will be a highlight of their winter options. Check out the full menu and book at:

Mushroom arancini with truffle aioli
Coconut and lime marinated Moreton Bay bugs

Main image: Adam Lugg and Marc Poulus