Head chef Grant Parry’s pictures on a plate may well outshine the glittering skyline views Videre offers from its 21st floor perch at the RACV resort. While that combination sets the restaurant in good stead for a special occasion, and it consistently delivers fine dining service that stands out from the crowd.

The food carefully set on starched white cloths is produce-driven and strongly seasonal. A tiny teacup of cauliflower veloute is presented with a ring of filled choux bun canapés. Delicate brik pastry is a well-chosen foil for the subtle sweetness of shredded Fraser Coast spanner crab meat, topped with a miniature garden of young herbs and petals. Finger lime pearls from the Tweed are the zesty punctuation for Atlantic salmon, along with pepper paste, native honey infused Queensland blue pumpkin and pumpkin consommé.

A dessert of banana crepes is still served gueridon-style with a confidence that comes from experience. While prices are already on the reasonable side for fine dining, two and three-course set menus and a generously portioned degustation keep costs down for diners on a budget. If you’re splashing out, the cellar menu is weighted with quality Australian drops, including some treats for Penfolds fans.

Must-eat dish: Spanner crab brik, avocado, young herbs, petals