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Atelier Wine Bar

Saturday: 4:00 – 10:00 PM
3/9 Sunshine Beach Road, Noosa Heads, QLD, 4567
Phone
0489 184 567
Website
atelierwinebar.com
Instagram
@theatelierwinebar

Read time 3 Mins

Posted 14 Jul 2025

By
Fiona Donnelly

Inside the slick Atelier Wine Bar in Noosa

Sleek, chic and with all wines on offer by the glass, stylish Atelier is a sanctuary for clued-in holidaymakers and locals alike who crave first-class snacks and top-notch wine.

Atelier Wine Bar is a great venue in Noosa Heads
Why you goAtelier isn’t a new addition to Noosa but there’s fresh energy in play at this polished wine destination. Two talented Noosa natives, brothers Mark and Harry Smith, have taken the helm from the venue’s original owners. Harry, a seasoned superyacht head chef, is now smashing out the bar’s light but high-performance menu. Mark, a winemaker, hospitality old hand and self-described Burgundy and Barolo tragic, oversees the floor and assembles Atelier’s sit-up-and-pay-attention list – all of which is available by the glass. A new eight-seat bar has been built at the rear of the space and extra al fresco settings provide opportunities to soak up late afternoon UV pavement-side. But overall, decor changes following a recent closure and glow-up are subtle. Atelier remains a sanctuary that clued-in holidaymakers and locals alike can escape to whenever they decide to switch the dial from sand and surf to first-class snacks and wine.
Why you stayDespite the upscale surrounds, this is a choose-your-own-adventure kind of place. Sure, you can push the boat out. A powerhouse $130 glass of Gevrey-Chambertin, or a spenny Sauternes made way back in 1975? The eye-catching Nude glassware in which your choices arrive is suitably elegant with slender stems taller and skinnier than a Jimmy Choo stiletto. But you don’t have to spend like crazy to go home happy. A $15 glass of classic Dr Loosen Blue Slate Riesling, or a $16 dry manzanilla sherry with a ramekin of crisp smoked almonds alongside could just as easily be on the cards. Flattering lighting, a gently curved cellar-style roof, on-trend crazy-paved flooring, and a handsome central communal table combine to create a chic and sociable setting to savour a daily-changing list. Mark Smith is an urbane host and as enthusiastic about wine as he is about spreading the word about great winemakers, so it’s well worth having a yarn. There are treats the list doesn’t mention and while half-glass pours no longer feature on the menu just ask nicely, show you’re interested, and you’ll be able to taste widely without breaking the bank.
Choose from shelves of wine at Atelier Wine Bar
Italian wines are among the selection at Atelier in Noosa Heads
What drink to orderIn a spirited mood? You could order a Negroni or an Old Fashioned (or opt for a glass of Rokkosan pure malt instead). But you’d be missing the point if you didn’t at least dip a toe into the wine list. The focus here is squarely on the grape and the team is flexible, so ask if you’d like something different to what’s listed. The drinks list changes daily and while it is A4 page compact it still covers a lot of ground – including everything from a sustainable (and totally smashable) spritzy low-alcohol piquette made by Smith himself using leftover shiraz grape must through to Australia’s first assyrtiko from the Clare Valley by Jim Barry. Depending on the day it might also include an Alsace gewürztraminer or the likes of Macedon Ranges maker Joshua Cooper’s Claret, a slant on the classic. 
What to eatIt’s a cinch to pair a slew of different wine styles with a tasty grilled sourdough cheese and ham toastie – and when this nostalgic classic features three cheeses (Gruyère, aged cheddar, and mozzarella for maximum melty ooze) it would be downright un-Australian not to order one. Even more so when the kitchen goes to the bother of cooking and deboning its own ham and the plate comes out sporting a fat sliced pickled gherkin with a cheffy stack of diagonally cut green onion. Details count here and care is taken. Mooloolaba yellowfin tuna is hand-chopped for Atelier’s take on ceviche, the famous Latin American dish where fresh fish is “cooked” in citrus juice and amped up with seasonings. Here it features a fragrant citrusy sauce and avocado chunks, and comes out with a black and white nori rice crisp. Grilled cheeks of lime and a flash of spicy Mexican Tajin sauce (often used around the rim of a spicy Margarita) round out a tasty take on a classic. It’s all about snacky, easy-to-eat yet flavoursome plates. If you’re an oyster fan, you’ll find fresh shucked options on the menu every Saturday night.
The three-cheese toastie is a highlight at Atelier Wine Bar
Regular’s tipAtelier’s wine list is a moveable feast. If you fancy something that’s not on pour it’s always worth querying what other wines might be available. Interesting off-list options are always up for grabs. Mark Smith is happy to suggest wine flights of particular styles or vintages. Also be sure to monitor socials for details of regular events – a chocolate tasting, perhaps, or a winemaker evening. These happen every month or so. Mark made many friends when he worked (and made wine) in the Barossa, so don’t be surprised to see fellow wine nerd mates like Michael Hall turn up for tastings.
Authour image
Fiona DonnellyFood writer Fiona Donnelly turned her love of bars and restaurants into a career – and she’s still pinching herself.
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