Berardo's on the Beach

From dawn to dusk, this Noosa bistro buzzes, and it's no wonder when you consider the unimpeded beach view. At dinner don't count on enjoying the serenity of crashing waves though, its popularity means a gentle beach soundtrack is overtaken by the clattering plates and chattering of hungry patrons. However, tranquillity is a plate away. Duck terrine comes in a generous portion, salty and pierced with sweet cranberries and whole pistachios. Stick with the sea for mains with fish in several ways; a salty burnt butter and caper sauce, cut with the tang of red grapefruit and a creamy mint yoghurt cheese, or with smoky bacon, creme fraiche and spring onion. The seafood linguine with fresh scallops and mussels is light and well seasoned, with garlic, lemon and parsely. If a sweet tooth calls out for satisfaction, the chef's 'chocolate indulgence' is a tribute to the cocoa bean, a tasting plate including a soft fudge and rich ganache.