Joel Robert had big shoes to fill when he took over this beachfront kitchen last year from long-standing chef with an even bigger reputation, Philip Mitchell. It's still early days but it seems the transition has been smooth. Entrees are teasingly light but punch above their weight in terms of flavour. Baharat-grilled quail is delicately seasoned; firm but tender and keeping to theme with stuffed vine leaves. Yellow-fin tuna tartare with caper mayonnaise is fresh and light, suiting a balmy night at the beach. Beef fillet with oxtail and mushroom agnolotti, foie gras butter and horseradish emulsion - hearty, earthy and rich is a standout. The local barramundi proves too delicate for its accompaniments of fennel puree, nicoise dressing and a quail egg. Creme brulee is technically perfect; sweet creamy and with a crisp toffee lid. The care factor is evident at Reef House and Robert will no doubt find his feet working his passion for French cuisine into the hot climate.