Lucio’s Marina: A Sydney Legend Finds its Soul in Noosa

There’s a certain magic to waterfront dining, a calming effect that comes from being surrounded by the gentle lap of water.

At Lucio’s Marina, nestled in the serene Noosa Marina, that feeling is just the beginning of the story. This is a place that carries a legendary name in Australian hospitality, but it has gracefully settled into its new home, swapping the bustle of Sydney for the relaxed sophistication of the Noosa River.

It’s fine dining without the fuss, and a strong contender for the best seafood restaurant Noosa has to offer.

Matteo Galletto with John Aitken, Director the 2025 Noosa Eat and Drink Festival. Behind them, the famous Lucio Galletto

The heart and soul of the restaurant is Matteo Galletto, son of the famed Lucio Galletto, whose Paddington restaurant was a Sydney institution for decades. And you can feel that heritage here. It’s in the quiet confidence of the service, the intricate attention to detail on every plate, and a sense of family generosity that makes you feel instantly welcome.

If you get the chance to speak with Matteo, take it. His passion for the food and his recommendations are an experience in themselves.

The Story on the Plate

While the entire menu is a sublime celebration of ethically sourced seafood, there is one dish that tells a story spanning generations. It’s the ‘Tagliolini 1983’, a beautiful homage to the signature pasta from the original Lucio’s.

Lucio's Tagliolini 1983

The dish—delicate green tagliolini tangled with sweet Fraser Island Spanner Crab and a rich tomato perssato—is more than just a meal. It’s a taste of history, a thread connecting this relaxed Noosa marina to a legendary Sydney dining room.

What does it take to be considered one of the best seafood restaurants Noosa has to offer?

It’s a story of family, legacy, and the enduring power of a perfect plate of pasta.

We also loved the clever smaller dishes, like the jewel-like tuna tartare with ponzu gel and native finger lime, served in a crisp seaweed waffle cone. Each plate is a small work of art, showcasing an obvious love for both the process and the produce. The same can be said of the Tortellini in Brodo - house made tuna tortellini in tuna broth.

Tuna Tartar with Ponzu gel and a native finger lime in a seaweed waffle cone.

Tortellini in Brodo - house made tuna tortellini in tuna broth

Lucio’s Marina has managed to do something quite difficult: it has successfully transplanted the soul of a city icon to the coast, creating something that feels both wonderfully familiar and refreshingly new.

It’s a refined, delicious, and deeply personal dining experience that has already developed its own unique Noosa personality.