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River Cottage

Owner/chef Marc Wohner has only held the keys to the palm-fronted River Cottage since August 2010 and already it feels as though he has found his home. Service is backed with knowledge and the food is beautifully finessed, stirring the dining room into a palpable tizz of happiness. The entrée of spanner crab teams crisp croquette, elegantly dressed crab and refreshing gazpacho served in a glass jar, resplendent with soft claw meat and spaghetti-like strands of cucumber – a memorable dish. Pieces of pastel-pink salmon, clams, white fish, mammoth Mooloolaba prawns and peas make a meal of broth, shimmering with flavours of the sea. Rouille lends a welcome lick of fire to the bouillabaisse. The passionfruit soufflé, filled with fruit-of-the-vine flavour, holds its own in the height stakes as it’s ferried from the kitchen to the linen-clad dining room.