Sean's Panaroma

Sean's Panaroma has garnered an almost fanatical following over the past 19 years, and for good reason. The beachside atmosphere is cosy and companionable; the staff, attentive and helpful; and the food, brilliantly produce-centric and seasonal. The rustic, homely, Mediterraneanish cooking is the real deal. Start with an indulgent serve of just-baked bread and fresh-churned butter, before detouring to exceptional entrees such as zucchini salad done four ways on a bed of goat's curd with toasted walnuts; and meltingly fresh cured kingfish with radish and daikon salad, finger limes and flash-fried water crackers. The waiter is right to swagger when presenting main courses: snapper fillet baked in a bag with tarragon butter, served with plump mussels and braised fennel; and slow-roasted lamb with eggplant puree and pepper relish. Maximise the pleasure with a dessert of zingy lychee, pineapple and coconut sorbet served with a crisp coconut tuile.