Sean's Panaroma has garnered an almost fanatical following over the past 19 years,and for good reason. The beachside atmosphere is cosy and companionable;the staff,attentive and helpful;and the food,brilliantly produce-centric and seasonal. The rustic,homely,Mediterraneanish cooking is the real deal. Start with an indulgent serve of just-baked bread and fresh-churned butter,before detouring to exceptional entrees such as zucchini salad done four ways on a bed of goat's curd with toasted walnuts;and meltingly fresh cured kingfish with radish and daikon salad,finger limes and flash-fried water crackers. The waiter is right to swagger when presenting main courses:snapper fillet baked in a bag with tarragon butter,served with plump mussels and braised fennel;and slow-roasted lamb with eggplant puree and pepper relish. Maximise the pleasure with a dessert of zingy lychee,pineapple and coconut sorbet served with a crisp coconut tuile.