If you can’t afford a yacht but want to dine somewhere you can pretend you do, Pier 33 is the perfect spot. The old Mooloolaba yacht club building has been given a Hamptons makeover with all-white interiors, pops of blue, and simple nautical décor. Diners gaze at yachts moored in the marina and nearby fishing trawlers indicate the kind of fare on offer.

Unless you’re with a big group, skip the large share plates and stick to the snacks or sides starting with bite-sized seared Noosa scallops – tender, diced cubes are held place on a crisp oversized corn chip with a lightly whipped avocado, hints of desert lime and a sprinkling of black caviar. Or the crudo white fish with melon and white soy or try the mizu-marinated half eggplant, roasted to creamy perfection and topped with a mini-Vietnamese salad of snow pea sprouts, mint, coriander and watercress.

Sweets are less exciting with the choice between a smooth lemon curd tart, strawberries with mousse, or cheese. Service is causal but warm and focuses on making sure diners order the right amount of food. Pier 33 is part owned by Andrew Hohns, the man behind last year year’s no. 1 restaurant Rick Shores, at Burleigh Heads. While it’s yet to reach those heights, Hohns has teamed up with Sunshine Coast architect John Robertson to make the most of the location. And the cute back lawn and bar are ideal for sundowners from the ample drinks list. It’s the next best thing to eating alfresco on the deck of a yacht.  

Must-eat dish: Seared Noosa scallop tostada