The venue on the outskirts of the small Sunshine Coast town of Yandina reopened in April following a months-long closure due to a vandalism incident, and has changed from a share plate focus to a fixed price menu, with a $95 per person three-course option the starting rate. 

Now diners can enjoy small plates such as banana leaf grilled kingfish with peanuts, ginger and lime, entrees like Mooloolaba baby squid noodle salad and main courses such as shio koji-cured tender pork collar with a “fiery” southern-style curry sauce; or lobster with chunks of fat rice-stick noodles lolling in a basil and roast chilli paste. Service is knowledgeable and, with no time limit on sittings, diners can settle in for a leisurely meal.

Desserts are appealing, such as a Thai doughnut with duck egg custard and a spiced coconut crisp or strawberry parfait with brown butter lime crumbs, Malibu-infused coconut, green Sichuan pepper, star anise and strawberry jam. Book well in advance. 

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