China Beach

Tamarind, lime, ginger, Sichuan pepper, wasabi, chilli, soy and palm sugar. pan-Asian flavours all come out to play on the plates at this Halliday-designed surfside locale. In accord with the beachy ambience, dishes are mixy-matchy, right for sharing, and waiters strike a good balance of warmth, casualness and professionalism as they see to a mix of families, tourists, corporates and loved-up couples. In the end, though, it's the food that keeps everyone coming back. Caramelised pork hock arrives as crusty, sweet squares of meat in a pool of sticky, spicy chilli-plum sauce. A light fish sauce-based dip served to the side is unexpected but brings flavours together in an intelligent way. Steamed barramundi in light, ginger/soy-infused juices is a faultless ode to the best of Cantonese fare; while the legendary sago pudding with vanilla, coconut and passionfruit drizzled with wicked caramel strikes a final note of Thai-inspired bliss.