Brisbane-born Chef Dan Arnold’s impressive CV includes time in France at L’Espérance and Serge Vieira and achieving eighth place in the Bocuse d’Or in 2017. He uses the complex techniques he learned in France to showcase Australian ingredients.
Located beneath the Alex Perry Hotel, the restaurant is a bright, open space, with simple decor. The spacious room features an open kitchen and a long mirrored bar. The service, headed by Dan’s wife, Amélie, is professional, intimate and friendly.
The regularly changing menu offers a choice of three or five set courses, with matching wines if you desire. Start with the amuse-bouches, before embarking on a first course of lightly torched kingfish with grilled baby cos, followed by a superb smoked potato and pork cheek cannelloni. Noosa Bar cod is served with shaved cauliflower and artichoke in an aromatic vermouth emulsion. A charcoal duck breast with braised shredded leg meat, roast pumpkin and leeks is well seasoned and served with very cute, tiny potato croquettes.
PSST! Looking for a quick bite? There’s a short à la carte menu available at the bar on Friday and Saturday nights.