Nestled amid tropical foliage on the outskirts of the hinterland town of Yandina, the Spirit House has become a Sunshine Coast tourist destination since it opened more than 20 years ago. New is the spacious Hong Sa Bar in a separate building with a spacious deck, complete with comfy lounges, an array of cocktails and $60 platters for two, served on Instagram friendly blackboards complete with instructions for eaters.

In the restaurant, despite the tables being scattered around restful ponds and tropical plants, the modern Thai menu remains the star attraction. Meals might perhaps begin with Moreton Bay bug on betel leaf or soft shell crab with yellow egg curry and move on to main course favourites such as the whole crispy fish with chilli tamarind sauce or the duck braised in masterstock with red curry sauce, charred baby corn, lychee and wild ginger. The sweet potato noodle balls with Szechuan pepper glaze are a must, as is the green paw paw salad.

Coconut rice pudding with marmalade and compressed apple is underwhelming but chocolate coconut marquise with banana ice cream and dulce leche is better.

Must-eat dish: Duck braised in master stock with red curry sauce