Ricky's

River breezes and friendly but polished service set the scene at this postcard-worthy waterside restaurant. Chef Glenn Bowman's generous dishes are deceptively simple but boast bold flavours. Plump Mooloolaba prawns are a symphony of piquant spices and bass notes of tomato and basil oil. Juicy quail, smoky from the grill, is punctuated by sweet medjool dates, batons of honeyed carrots plus slivers of radish in a tangle of rocket leaves. Reverence for premium produce is evident in the wood-fired, deboned rainbow trout, stuffed with caramelised fennel, dressed with a slice of jamon and a dollop of salsa verde. Moorish-inspired quinoa with pumpkin pieces, paprika-covered almonds and goat's fetta, crowned by a plump French-cut lamb rack, is a wonderful interplay of flavour and texture. A tasting plate of rose chocolate fondant, candied pistachios and white chocolate ice-cream and a passionfruit souffle with passionfruit sorbet star among the unimpeachable dessert selection.