Mondo Organics

Mondo sits back from its corner block, tucked into the shadows of a large, battened patio. No blaring music intrudes on the intimacy of this dining space, no clumsily casual wait staff or ill-considered wines. It's the perfect restaurant for the thoughtful eater who wants to know the story behind an ingredient and to appreciate its character. Dishes such as Mooloolaba spanner crab tossed with endive, white grapes and avocado, are careful compositions of flavour, colour and texture. Likewise, Bendele duck breast, set against a tangle of grilled figs, wilted radicchio and fresh strawberries, finds a refreshing expression of its richness. Even robust ingredients such as potato and fermented cabbage are used delicately to accentuate the sweet undertones of slow-cooked Bangalow pork collar. And for dessert? Try crisp dumplings, dense with poppy seeds, brightened by a medley of raspberry. Change is afoot, as new chef, Matt Sloane, brings his own influences to bear on the produce-driven menu.