In this tropical weather you have to start with a refreshing cocktail. My vanilla ginger mojito was bursting with tangy mintiness.
With an extensive small and large plate lunch menu we thought we'd share a few dishes - hervey bay scallops with red curry, cucumber and roast cuttlefish
The beautifully balanced red curry sauce was perfection.
Freshly shucked Pacific and virgin Coffin Bay oysters
Apparently they're called 'virgin' because they are yet to spawn. They were less creamy than fully grown Pacific and more intense in flavour.
The BBQ tiger prawns with rainforest honey and zaa'tar were meaty.
Some moreish crispy fried chilli salt pork ribs
These are based on the Vietnamese street food prok ribs that you find on the streets of Hanoi.
I could have had a bath tub full!