Lunch daily noon-2pm;
Dinner daily 6pm-10pm
The lunchtime crowd seems oblivious to the rain and thunder causing a commotion just beyond the restaurant's timber deck. They're too consumed, it seems, by chef-owner Spencer Patrick's food. In particular, his 14-hour slow-roasted lamb shoulder cooked with Madras spices and topped with crisp curry leaves. The meat, which falls from the bone, is enhanced by a raita with cucumber and a carrot, cardamom and chickpea salad that provide a balance apt in the tropics. The Hervey Bay scallops with spanner crab, miso butter and radish might be underwhelming, but the prawn toast, a favourite that often fails the childhood-memory test, is excitingly plump and spicy on bread blackened on the grill. Order a glass of King Valley arneis from the extensive wine list, and finish with the passionfruit meringue with marshmallow, finger lime, blueberries and white chocolate - it's Far North Queensland on a plate.