“Bonjour” the charming maitre d’ chimes as diners enter the Sofitel Broadbeach’s signature restaurant, Room 81. However, while the hotel and welcome may have a distinct French chic, the share-style menu at this minimal, contemporary, timber and steel-accented venue is unquestionably Modern Australian.

Knowledgeable and engaging staff guides diners through the sophisticated offering from chef Sam Moore, whose menu combines native ingredients, such as quandong, muntries, saltbush and lemon myrtle, with classic Euro technique to create food with flavour and flair.

From the ‘Raw’ section comes Hiramasa yellow tail kingfish sashimi, meltingly soft against compressed cubes of cucumber and apple for texture and an apple juice ‘snow’ for a sweet pop.

While the portion of the menu labelled ‘To Taste’ offers up the likes of pork jowl – the fatty meat braised until compliant then pan-fried for sweet caramelisation, alongside raisins with just the hint of curry powder and cauliflower three ways (pureed, roasted, fried).

Desserts take things to the lighter side, and poached oblongs of rhubarb with pops of fairy floss-hued rhubarb curd, torn pieces of pistachio sponge, caramelised white chocolate shards and a vanilla bean ice cream make for a spectacular grand finale.

A cleverly composed, global wine list blends well-known labels and styles with the more obscure to provide plenty of food pairings, with staff on hand to make recommendations.

Room 81 combines iconic Australian produce with French savoir-faire with absolute aplomb.

Must-eat dish: Kingfish sashimi
Instagram: @room81_restaurant