River Cottage

In warmer months, a gentle river breeze floats through the open bifold doors into the elegant grey and white dining room, transporting the scent of jasmine flowers from the big rambling vine at the front of the cottage. An affinity with the natural environment carries through to the menu; it changes more frequently than most in order to take advantage of seasonal local produce. Mooloolaba prawns are chargrilled and served alongside tender pieces of confit octopus with watercress, peas, samphire, orange, fetta and finely diced chilli tomato salsa - but there's a tad too much going on to do justice to the undeniably fresh seafood. Perfectly pink duck breast comes with sweet fig jus, which combines well with silky herb gnocchi. The dessert menu also hinges on local seasonal fruit, pairing favourites such as panna cotta with mango smoothie and pistachio shortbread, or a traditional pudding with summer berries and vanilla sauce.