Restaurant Two

Two has benefited from its recent revamp; an elegant chandelier hangs overhead just inside the door and black lounge chairs and bar stools make it even more inviting. Cutlery is laid with gloved hands and while the service exudes formality, it is also very warm. Queensland produce is high on the agenda, such as an entree of sweet corn veloute poured over snowy shreds of crab and Moreton Bay bug meat. Kilcoy eye fillet could only be improved upon with an extra ladle of chef David Pugh's rich porcini cream - it's so good one is not enough. Dessert is a wonderful marriage of traditional and contemporary approaches. A perfectly executed creme brulee, generously flecked with vanilla bean comes with spiced pineapple and passionfruit 'cannelloni' and finger lime foam. Delicate elder flowers complete this sweet picture that is as elegant on the palate as it is in appearance.