Long-line caught local fish, Mooloolaba prawns, Fraser Island spanner crab, Kingaroy pork: eight years on and David Rayner’s Noosaville restaurant remains dedicated to turning out uncomplicated dishes with local produce as the hero. By day the Noosa River sparkles across the road from the front terrace and the inside tables pick up the breeze with the wide-opening front windows.

The lunch and dinner menu are almost the same and diners might choose a light entrée of spanner crab mixed through batons of apple and pomelo, bound with a sweet and sour dressing or perhaps a lovely, fresh fillet of grilled long-line-caught local fish matched with a snappy mix of chilli, pear, parsnip and pearls of finger lime.

Desserts could include pink lady apple tatin with date and cognac ice-cream or a slinky combination of Valrhona chocolate and caramel mousse with banana ice-cream. Local cheeses (from Kenilworth and Woombye) are an alternative or small treats such as a brownie or a treacle tart with clotted cream. Service is attentive and the drinks list includes Land & Sea lager brewed a few blocks away and wines available in various size servings (150ml, 250ml, 500ml) to make your meal as relaxed as you want it to be.

Must-eat dish: Long-line-caught local fish