An inviting, low-lit neighbourhood restaurant that serves as an antidote to neighbouring sea-themed restaurants, it is playing with fire – and the results are captivating. Knowledgeable wait staff speak warmly of the restaurant’s dishes, many of which harness the transformative power of smoking, charring and coal roasting. And yet, the menu here strikes a satisfyingly delicate balance (this is not your average barbecue fare).

Firing up appetites, Hervey Bay scallops dressed in fermented chilli set the tone for an appetising meal ahead. Coal-roasted pumpkin sings on the plate, backed by a choir of smoked goat’s curd, saltbush, burnt sourdough, brown butter sauce and piquant slices of pickled pumpkin.

From the large share menu, a heady yet refined smoked Stockyard brisket, ample for two, arrives flanked by locally caught king prawns, elevated by Chinese broccoli and XO barbecue sauce.

An impressive drinks menu sees discerning drops listed alongside cocktails featuring native ingredients, and an extensive spirits selection. End in a blaze of glory with the signature creme brulee with bitter orange biscotti.

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