Berardo's

For more than a decade, the quintessential Hastings Street fine diner, with its all-white resort decor and polished service has made champions of local ingredients. Chef's collaboration with fishermen and small farmers is impressive; his food a balancing act of great flavours and technique. A case in point is a plump raviolo filled with Noosa spanner crab in a consomme of Noosa Reds (tomatoes) and Cedar Street buffalo haloumi with Bendele Farm duck prosciutto, peach, pine nuts and watermelon. The simplicity of Mooloolaba prawns with green mango, coconut, cane juice dressing and a kick of chilli is as crowd-pleasing as it can get. A risotto with hinterland zucchini flowers and hints of fetta, oregano and saffron is classic, and horseradish, freshly grated on slices of pink White River veal with a jerusalem artichoke puree and baby beetroot, adds a welcome kick of flavour. Splitting the bombe alaska (chocolate sponge, raspberry ice cream, toasted velvety meringue and Callebaut chocolate sauce) should win you points for largesse.