At his modern European restaurant in Burleigh Heads, top-notch ingredients – many sourced locally and others representing the best from across Australia – are the undeniable stars of the plate. Each dish served in the cosy, elongated room is respectfully pared back to the basics, with precision technique employed to let each element shine.

Take mussels in their shells – absurdly plump – in a tomato consomme with nothing more than garlic-rubbed sourdough to mop up the pure liquid. Or perhaps blushing lamb rump, cooked to ensure its fat melts like butter; its only accompaniment a quenelle of velvety cauliflower puree.

Desserts are equally understated, such as a buffalo milk ricotta ice cream paired with fresh slices of fig, maple sherry vinaigrette and wafer-thin shards of meringue for the coolest and lightest finish.

Just as thoughtfully refined is the wine list – a European and Australian melding of mostly popular varietals at approachable price points designed to complement the cuisine; alongside a hefty list of mainstream and boutique spirits and classic cocktails. This is a restaurant of refined elegance and commitment to produce.

To read our full list of reviews for Queensland, head here.