A compact dining room on the Scarness Esplanade, a short walk from the water, working to a farm-to-table brief that leans on southeast Queensland growers and producers. The kitchen builds a three-course menu that changes with the month and the weather, the produce and proteins dictating what appears, with freshly shucked oysters and fish crudo among the recurring notes and drinks paired from regional distilleries, breweries and wineries. Open Wednesday to Saturday only, it trades on restraint rather than volume, and has been singled out by Time Out as the town's standout restaurant. The room acknowledges the Butchulla people as Traditional Custodians of the land. In a strip better known for casual beachfront eating, it reads as Hervey Bay's most considered kitchen.