Book early to secure prime position at this Noosa beachside favourite.

While the umbrella-covered outdoor dining space may be a little basic, an unclothed table at the front facing the water is simply glorious on a blue-skied day.

Affable, hospitable staff go out of their way to make diners comfortable, while chef Andrew Tomlin’s menu is all about the freshest produce treated simply and with respect.

To complement its coastal location, seafood is a natural go-to, think lemon peppered squid, spanner crab linguette and tuna crudo. Meaty dishes also feature a deft touch, such as an entree of lamb shoulder, braised till collapsing, nuzzling pillowy saffron gnocchi with pitted green olives and preserved lemon for bite.

Vegetarians are well catered to with dishes such as ricotta and basil-stuffed zucchini flowers, yellow curry and saffron linguette subbing out crab for Noosa Earth oyster mushrooms.

But back to that seafood. Fish is the hero, in the form of crisp-skinned, flaking grilled ocean trout teamed with a snapper and crab French-style sausage, smoked tomato halves and a mild seafood bisque.

For a sweet end, try a glass of Chateau Roumieu sauternes from the solid, affordable, international wine list, or go all in with dessert, maybe a wobbly, just-set panna cotta or dark chocolate and salted caramel tart.

After 15 years in the game, Season is still very much in season as a quintessential Noosa dining experience.

Must-eat dish: Gnocchi
Instagram: @seasonrestaurantnoosa