Truly one of Queensland’s quiet achievers, the entire package at Bacchus is hard to beat. Service is efficient and knowledgeable, the setting glamorous without being stuffy, and the food next-level excellent, with a harmonious marriage of colour and texture. Champagne lobster, from Rainbow Beach, is delicate and refined, with a chardonnay cream sauce, lemon zest and nasturtium leaves; while croquette of cauliflower is impossibly pretty, sitting on a puddle of cauliflower puree dusted with wasabi pea powder, and a layer of sautéed spinach, and finished with grated purple cauliflower and purple potato chips.

Memorable main courses include wild swordfish, served medium rare, with shaved fennel, yuzu, capers and pipis, and for pasta with a twist, tangles of taglioni come with silky smooth Tasmanian sea urchin and chive sauce.

Desserts show equal flair, with a perfectly formed mascarpone pear dusted in chocolate a delightfully quirky finish. Wines by the glass can be on the pricey side but the range is anything but predictable, including lesser known labels from Italy. Traditional fine dining touches such as a selection of amuse bouches, interesting breads and a cheese trolley also elevate this restaurant well above the pack.
Exceptional dish: Grain-fed beef, dry-aged, cut in house