Natasha Horvath
27/02/2026
This only gets an extra star because the wait staff handled a very unpleasant dining experience well.
We are a long time Coast locals and hospitality industry veteran\'s and haven\'t been upstairs to dine in many years because it was such a poor experience in the past, unfortunately the standard hasn\'t lifted since the last time we dined.
Initially well had high hopes with the menu and the we shared the pork belly entree which was OK however a little on the small side but overall the flavour profile was good and well presented. Not so much can be said for our mains, I had the lamb back strap for $45 which was extremely overcooked, dry and completely devoid of any flavour and was so tough it was hard to even cut. A slight smear of chimichurruri was all the moisture on the plate, along with 3 tiny hard, dry over cooked potatoes that were supposed to be cooked in duck fat. If the potatoes are whole it\'s very hard to impart the duck fat flavour and texture and quite honestly I\'m not sure if they were even cooked in duck fat as they also had no taste. Apart from a burnt piece of lemon that is all that consisted on the plate, 2 burnt dried up pieces of cardboard and 3 dried potatoes for $45 and stone cold, the view is great but definitely not worth that abomination on a plate! My husband had the chicken supreme which was also cooked within an inch of its life, completely dry and tasteless, barely a drizzle of gravy and more of the crap dry potatoes and nothing else. Thankfully the wait staff conveyed our complete disappointment and did offer to rectify the situation, however unfortunately we didn\'t want to be disappointed again with more terrible food and we didn\'t pay for the lamb. This kind of experience is unfortunately something we encounter too often here on the Sunshine Coast, with so many dining choices and the fact that on a Sunday lunch the restaurant was virtually empty says a lot about what is being served here. Definitely won\'t be wasting our money here again.
EDITED,
Thank you for your response however you have missed the point that even if every element on the plate was executed perfectly, there is simply no value on the plate for $45, nor was there any value on the plate for the chicken or the entree. If you are going to serve so called fine dining food and charge $2 more than a piece of eye fillet you expect more on the plate than a small portion of protein, 3 tiny potatoes and a smear of sauce. The waiter kept telling us that a new menu was coming out and it would be better but I\'m not sure if even if the components on the plate were executed well it\'s irrelevant as I am not getting any value for my money.