Peace – that’s the feeling diners are overcome with as they enter this tranquil, Noosa River-fronting restaurant.

Almost magically, troubles melt away like a cube of ice in your glass of gin and grapefruit soda with plum bitters, as you take a seat at white-clothed tables in the glass-framed space. Cooling breezes dance through the coastal-chic space through louvered windows and water reflections shimmer on the multi-leveled white ceiling.

With relaxation at the venue’s core, it’s the professional and polished waitstaff attending to every need that ensures diners remain in the right headspace.

A glass of pale French rosé or ‘Sunset martini’ laced with lychee and rose from the ample drinks list – encompassing everything from popular bottle shop labels to exciting unfiltered wines – is the perfect way to sink into the serenity, while perusing the produce-driven menu.

Thanks to the restaurant boasting its own farm in the Noosa hinterland, top-notch ingredients are always at the forefront of dishes, as with chargrilled local baby octopus resting on a viscous almond cream with crunchy flecks of quinoa, heirloom cherry tomatoes for acidity and slices of jalapeno for heat.

Mains could include an intense bisque brimming with fresh local seafood, or perhaps lamb two ways: the rump pink and sweet, the neck slow cooked into submission with a dukkah dressing and pickled pumpkin for contrast.

It is the passionfruit soufflé, however, that will see Ricky’s jump to the top of your restaurant favourites – the light-as-air mix enhanced by pebbles of roasted white chocolate, passionfruit jelly cubes and a cracking passionfruit curd. The tartness of the dessert is the perfect segue back to reality when it’s time to leave the bubble that is Ricky’s.

Must-eat dish: Passionfruit souffle
Instagram: @rickysnoosa