Perched on a corner above Mooloolaba Esplanade, this modern, red, black and gold themed pan Asian restaurant, catches the sea breezes and there’s views for those seated on the outdoor balcony. Choose from small or large plates to share, or let the kitchen decide with a five, seven or 10-course degustation. Attentive and informed waiters help navigate the sharing-style menu and glasses are never empty, while the kitchen plates up meals at a pace that allows diners to appreciate each course.

From the small plates, the beef tataki is the star – tender shavings of meat are marinated in a delicate ponzu sauce with a neat circle of daikon and wasabi in the centre. As is the Hervey Bay Scallop topped with a velvety sayabon sauce, seasoned with soy and ginger. From the large plates, the duck as recommended by the waiter, lives up to her praises.

Crisp skinned, confit duck in a soy, honey and lemon sauce is paired with a salad of mini leaves, lime flesh, sprouts, coriander and flaked almonds. The smashed cucumber is a fresh, cooling side to this standout dish. The sake flight complements well or choose a cocktail or wine from the largely Australian and French list. The adults-only liquid nitrogen pina colada is novel dessert – though only in summer.

Exceptional dish (or dishes): duck