Nestled in a leafy nook of Buderim, Harry’s iconic homestead is adored in equal parts for its historic significance and exceptional cuisine. The original building was constructed by Harry Board in 1880, making it one of the earliest homes in the area. Today, it’s a culinary destination where esteemed chef Stuart Bell works his magic with regional produce in an ambient space surrounded by rainforest. Seasonal menus celebrate strong connections to local purveyors, from Fraser Isle scallops through to Buderim Ginger marmalade.

Entrees include divine chargrilled Mooloolaba prawns with brushed lavender Hum Honey, pomegranate, corn and avocado, which is every bit as eye-catching as it is delicious. For mains, the melt-in-your-mouth marinated lamb rump with poached quince, bunya nuts and Jerusalem artichoke purée offers strong competition for the popular seared duck breast with cumquat marmalade, roasted pumpkin purée, confit cabbage and duck jus.

Don’t miss crunching into a side of crispy, crushed kipfler potatoes or save the belly space for white chocolate and hazelnut mousse with chunks of warm coffee cake, apple ribbons and tiramisu ice cream. The comprehensive wine list is mind-boggling for even the most seasoned of suppers so it’s worth asking the well-versed restaurant manager for pairing recommendations. Waitstaff are impeccable, offering professionalism paired with a warmth not always seen in fine dining venues.