It may have taken chef-owner David Rayner six years to get his dream kitchen at Noosaville’s Thomas Corner Eatery, but it’s been worth the wait.

The update has made expediting dishes easier and the impressive food is shining even brighter for it.

Also shining a little brighter is the dining room’s freshly polished concrete floor, and the walls, which were touched up during the refurb.

The renovations, too, gave the restaurant the chance to hook a fresh contract with a Mooloolaba fish supplier, which is now delivering stunning, export-grade products like swordfish, marlin, mahi-mahi and the blushing tuna in our raw entree. Topped with diced tomato and shiso, the thickly cut fish is pepped up by a dusting of togarashi, while a subtle horseradish creme fraiche helps it all slide down.

Rayner shows off his delicate touch with barbecued octopus, served just tender alongside a rainbow of roasted local capsicum and dots of whipped feta; while his affinity for seafood also shines in a light and clean dish of daily longline fish (today it’s swordfish) garnished with a modern take on a Waldorf salad and licks of tahini yoghurt.

Conversely, a beef ragu is the stuff of cosy nights in around the fire – bold, complex and hearty with al dente pappardelle, chunks of Dutch carrots and curls of kale.

Confit duck sits somewhere in between. The skin on the abundant leg portion is expertly crisp while a pear poached in bay leaf adds sweetness and cumquats contrast against the fattiness.

The wine list is well matched to the food; service is fine-dining standard, with every need catered to, while the open space keeps the vibe casual.

One of the Sunshine Coast’s most undervalued restaurants, Thomas Corner is well worth getting to know.