Coconut Grove

There is a sense of the Queensland tropics evoked by the upper-floor fit-out of this breezy beachside restaurant. Yet the menu hints at Asia while still using local produce as its base. Oysters come in a variety of ways - watermelon, kaffir lime and vodka sounds like a curious combination as does spanner crab, Vietnamese mint and salmon caviar but the flavours complement surprisingly well. There are a number of whole fish choices: baked baby barramundi comes coated with an aromatic steamed garlic and ginger butter, and is garnished with Thai basil and a papaya salad - fresh and zesty and sprinkled with a peanut and chilli praline that adds a pleasant savoury crunch. Balinese baked fish wrapped in banana leaves is becoming something of a signature dish. Recommended for a reason, the Penang curry is a salacious combination of snapper, Mooloolaba prawns and steamed greens, the curry sauce piquant and full of flavour. End on the light and luscious Turkish delight panna cotta.