By Sydney Wade
Correspondent@News-Herald.com

OK, I will admit it.

I really enjoy going to Noosa Bistro in Mentor. We usually go there at least twice a month, sometimes for a weeknight dinner and

other times to celebrate an anniversary or some other momentous occasion. So when my editor said, “Hey, could you do Noosa?”

I jumped at the chance.

As luck would have it, my usual dining companion of 39 years was unavailable on the Tuesday night I had scheduled for the review

. So I asked a dear friend whom I had not talked with recently to join me. After all, we had much catching up to do, he is a great

conversationalist (he thinks my jokes are funny), and he has one of the most educated palates of anyone I know.

We met at Noosa, located just a little east of Route 306 on the south side of Mentor Avenue, about 7 p.m. Instantly, it felt like home.

That is one of Noosa’s trade secrets. It boasts great food in a relaxed, casual atmosphere that just makes you feel comfortable and

relaxed, like at home — only with better food.

We decided to start the evening with a glass of wine while we perused the menu. I ordered the Wildfire Chardonnay ($5) on the

recommendation of our server, Tammey. It is bright, crisp and fruity without being overpowering.

My friend selected the Hess Chardonnay ($7) to enjoy as we caught up on each other’s activities. Hess is Noosa Bistro’s

house Chardonnay and for good reason. With its fruity tropical notes, it pairs well with spicier Asian dishes and lighter seafood

such as crab cakes and scallops.

While the Noosa wine list includes 75 whites, reds, ports and dessert wines, the restaurant is also known for its martinis.

Their Skyy martini ($8.50), which I have enjoyed at other meals, is one for the record book: a thin layer of ice crystals

floating on top with two (or three, just ask) bleu cheese-stuffed olives served in a chilled stemmed glass.

If a Skyy martini is not to your liking, the Noosa crew knows how to make just about every martini known to man

(or woman). Noosa’s happy hour is from 4 to 7 p.m. Monday through Friday, and that means all martinis are $5.

Selecting an appetizer at Noosa is not an easy task. There have been recent summer nights when my husband

and I dined on the patio, ordering only an appetizer and libation. In the past I have had and enjoyed the Noosa salad

($6), bruschetta with fresh mozzarella ($9), and the tomato basil soup ($5), but for this meal I selected the grilled

scallops ($9) and was not disappointed. The two scallops were served atop a corn fritter pancake with crème fraiche

and fresh chives artfully placed, making this a feast for the eyes as well as the taste buds. I reluctantly shared a taste

with my friend, who also thought it was delicious.

Tom ordered the Maryland crab cakes ($10) and said they were very good. Two generous cakes loaded with lump

crabmeat and served with a chipotle rémoulade and a couple of lemon slices made for a presentation worth remembering.

He reluctantly shared a taste with me, and I had to agree with him, those crab cakes were very good.

What to order for dinner? On past visits I had enjoyed the filet ($26), the stuffed Noosa chicken ($18, and one of my

personal favorites), and the black pepper strip steak ($23).

But I decided to try the chicken Marsala ($18), and it was fabulous. Sautéed mushrooms with garlic mashed potatoes

, asparagus and a delicate Marsala cream sauce. Did I mention fabulous? The serving was so large that I took almos

t half of it home to enjoy the next day. (And, yes, it was still fabulous after being reheated in the microwave on Wednesday.)

My friend ordered a soy-ginger glazed salmon ($20), which is served with sticky rice, tobiko aioli (a fish and garlic-flavored mayo)

, a sweet and spicy slaw topped with sesame seeds. It was delicious, tender and beautifully plated. He cleaned his plate

and enjoyed every bite.

Desserts, which are not listed on the menu, run between $5 to $7 and change depending on the season. But two

things are almost always included: the tiramisu and the crème brûlée.

I ordered the crème brûlée, and it was brought to our table with the glass-like burnt-sugar top, which made tha

wonderful sound when cracked with the spoon. The temperature was exactly as it should have been: warm from

the burnt sugar on the top and cool in the center.

My friend opted for the raspberry sorbet. The three rather large scoops of the freshest raspberry sorbet with jus

t a tiny hint of lemon was a delight. The color was a rich raspberry and the texture was smooth without a hint of

ice crystals, just the way it is supposed to be.

Noosa Bistro is named after a popular area of Australia known for its hospitality and great food. And that is exactly

what I find at Noosa in Mentor.