Few chefs are as committed to Sunshine Coast produce as David Rayner. The word "local" is stamped all over his menu, describing everything from organic kale to barbecued chicken. The region is clearly the hero of the show at this relaxed riverside eatery, with culinary trickery renounced to let the ingredients shine in exceedingly generous portions. Consider entrées such as super-sweet spanner crab tossed with refreshingly tart ruby grapefruit, daikon and coconut and served on betel leaves, or main courses such as charry-edged, half barbecued chicken humming with chilli in a lime, shallot and tarragon dressing. Simple desserts might include Yandina figs with a delicate honey mousse. Service is informed, personable and in keeping with the stunning location, overlooking waters whipped by cooling breezes. With a glass of wine from the food-friendly, international list, it's a sublime spot to while away an afternoon or evening.