Veraison

This is a restaurant that takes wine so seriously even the decor - with its burgundy walls and inky ceiling - feels a little like sitting in a glass of merlot. A corner is dedicated to tall racks crammed with more than 500 wines, from which sommelier and co-owner Andrew Smith will help you choose. Luckily, then, that the menu - comfort fare with a modern twist - lends itself well to relaxing with a glass of special something. A starter of steamed broccolini is taken to luxurious heights with a perfectly poached duck egg and a gloss of nutty brown butter. Nicely seared Mooloolaba prawns are tossed through a cleverly constructed quinoa salad, flecked with zingy preserved lemon and bitter leaves. Seafood bisque with squid ink pasta was disappointingly gluggy, but lamb fillet from nearby Warwick is treated with the respect beautiful meat deserves, paired with silky, buttery mash and a solid jus. Sweet tooths won't be disappointed by dessert offerings that include a dense chocolate mousse with chocolate olive oil.