13/20
Contemporary
There is a sense of the Queensland tropics evoked by the upper-floor fit-out of this breezy beachside restaurant. Yet the menu hints at Asia while still using local produce as its base. Oysters come in a variety of ways - watermelon,kaffir lime and vodka sounds like a curious combination as does spanner crab,Vietnamese mint and salmon caviar but the flavours complement surprisingly well. There are a number of whole fish choices:baked baby barramundi comes coated with an aromatic steamed garlic and ginger butter,and is garnished with Thai basil and a papaya salad - fresh and zesty and sprinkled with a peanut and chilli praline that adds a pleasant savoury crunch. Balinese baked fish wrapped in banana leaves is becoming something of a signature dish. Recommended for a reason,the Penang curry is a salacious combination of snapper,Mooloolaba prawns and steamed greens,the curry sauce piquant and full of flavour. End on the light and luscious Turkish delight panna cotta.