Soaring barn-like ceilings hover overhead, while cobalt blue brick walls and an enormous floral mural help close in the sprawling space and add a level of cosiness. Warming things up even further are the welcoming, passionate and professional staff, who explain the generous ever-changing menu, which moves from share-style snacks through to entrees and mains that continue matriarch Amanda Hinds’ ethos of showcasing the best of local produce. 

Bowls of puffed salt and pepper chicken skin crackling hit tables, devoured with the restaurant’s own gin made by Pechey Distilling Co, just down the road. Meanwhile a signature cocktail of blueberry syrup, cassis and prosecco makes for a delicious foil to the tasty pair of Mooloolaba whiting sliders with finger-licking tartare sauce.

Entrees may run from chicken soup to slow-cooked snails; while mains could be fish and chips, Moroccan hogget pie or a twice-baked gruyere souffle topped with scallops that is every bit as good as it sounds. It’s a venue overflowing with country charm and hospitality and it’s easy to see why diners are making the trek to Myrtille.

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