Mango's Bar and Grill at the Banana Bender is serving up fresh takes on classic meals.
Mango's Bar and Grill at the Banana Bender is serving up fresh takes on classic meals.

Mango madness transforms pub feed at Coast icon

An iconic Sunshine Coast pub has transformed its pub feeds into a fruit-filled experience with a new chef spicing things up.

The Mango's Bar and Grill at the Banana Bender Pub offers all your fan-favourites still but with a cheeky twist.

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There's your classic chicken schnitzel but if you want to take it up a notch there's The Queenslander - with avocado, caramelised pineapple and a three cheese melt.

If steak is more up your alley, there's the Surf's Up special which offers the Coast's best produce on a plate.

There's a 300g prime rib fillet topped with sliced avocado and a seafood medley of local prawns, mussels, scallops and smoked salmon.

There’s something for all tastebuds in the new menu at Mango's Bar and Grill at Banana Bender.
There’s something for all tastebuds in the new menu at Mango's Bar and Grill at Banana Bender.

And if that's not enough to make your mouth water there's also the Banana Bender's famous seafood lasagne.

New head chef Diego Melis describes the cuisine as modern Australian, combining Aussie favourites with Asian inspired flavours and an authentic and hearty Mediterranean twist.

"My recommendations are the Chicken Castaway dish with slow cooked chicken breast filled with a Mooloolaba prawn and Cyprus halloumi, or the Surf's Up Rib fillet," Diego said.

Given his Italian descent, the pasta and pizza specials of the week are also a fan favourite.

Samples from the new menu at Mango's Bar and Grill at Banana Bender.
Samples from the new menu at Mango's Bar and Grill at Banana Bender.

Mr Melis moved to Australia when he was 26 and made his home on the Sunshine Coast about a year ago after working in top-tier restaurants across Brisbane.

He said his love of cooking started early helping his mother and Nonna in the kitchen.

"I probably became a chef even before I decided to be a chef and I have to give a lot of credit to my mother and my Nonna, since they mentored and involved me in the fascinating culinary world," Mr Melis said.

"I think that being a chef is a vocation, you fall in love with the fresh products, and you work to convert it into a dish.

"Being a chef is something that involves far more than just cooking; it's about being artistic and putting love into your food."



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