From the fresh and vibrant – cured Ora King salmon beneath of curls of cucumber, herbs, salad leaves, shaved fresh coconut and a green chilli dressing – to the full-bodied lush flavours of a red curry of confit duck with sweet potato and kaffir, this is food designed to hit 10 on the flavour scale with every dish.

Even the roti, normally a bit player in a meal, is an absolute scene-stealer.

Southern Thai prawn curry with turmeric and lemongrass, and beef rendang offer similarly compelling reasons to get to this pumping Sunshine Beach enterprise run by MasterChef alumnus Matt Sinclair and three mates.

The largely Australian wine list is supplemented by a beer selection that runs to local Noosa brewer Land & Sea and cocktails such the Pho Sho (with gin, vermouth, pineapple, lime, Thai basil and chilli), which are the perfect scene setters for what is to come.

Such is the success of the brightly fitted-out dining room, upstairs above the strips of shops at Sunshine Beach, with a small courtyard at the back, that bookings are essential, but staff manage to keep pace while engaging in friendly banter.