Book a table inside to hide away among the intensely dark interiors, with bamboo fretwork and hand-painted murals glossing the walls, or soak in those coveted water views under the retractable roof on the plant-lined front deck.

Working with local farmers, fishers and suppliers, top chef Louis Tikaram brings the best of Australian produce to even the simplest of dishes, such as sweet, plump Moreton Bay bug meat that comes packed inside spring rolls, or battered and fried salt and pepper-style.

Dim sum arrives as a mixed signature platter of steamed bites, while the Peking duck is a favourite among regulars for its lustrous crisp skin and moist meat. It’s also the venue for those who want to show off, with whole steamed southern rock lobster served in a ginger, shallot and coriander broth; or slabs of wagyu cooked over coals. Just be prepared to pay for the privilege.

The lengthy, global wine list also has plenty for those with money to spend, though friendly staff and an on-hand sommelier can help diners find something for almost all budgets.

To read our full list of reviews for Queensland, head here.