However, the venue refuses to play it safe, expanding into the space next door, long occupied by Wasabi, and now has double the riverfront real estate. Staff are smartly dressed in navy shirts and white aprons as they work the floor between white-clothed tables, offering superior service and advising on selections from the comprehensive, global wine list.

With its own farm to supply the freshest of produce, herbs and just-picked leaves are in high use supplementing the menu’s seafood focus. Spanner crab spaghettini, baked scallops and roasted Mooloolaba prawns are among the starters, although the quail, with baby corn from the farm, earns its spot.

Main courses might include a very fresh roasted whole Coral Coast baby barramundi with pickled green tomato and a caper, lemon butter sauce or local fish with braised leek, green olives, Pernod mussels and tarragon and oyster cream, or there’s duck breast or eye fillet for the carnivores.

Baked apple terrine with honey ice cream shows dessert is far from an afterthought here, encouraging diners to linger and enjoy the views.

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