Whites, creams, pale timbers and floor-to-ceiling windows bring beautiful Balmoral Beach inside along with a carefree air that's pure Whitsundays holiday. Waiters are friendly, helpful and on the ball as they present a series of solid performers, punctuated with the occasional native Australian note. The saltiness of ocean trout cured in gin is balanced by sweet pickled cucumbers, while gorgonzola dominates the four-cheese fried zucchini flower stuffing - lifted by savoy cabbage and a much-needed mint slaw. An oh-so-smoky pink duck breast adds interest to a rich confit leg, while beautifully opaque Cone Bay barramundi goes bush with pickled rosella, warrigal greens, bush pepper and a brackish roosciutto (kangaroo prosciutto). It's all about great technique and application, fine sustainably sourced seafood plus clever, simple combinations. Let a classic, soft-centred choccie pudding ooze onto your plate and savour those beachy views. Who'd be anywhere else?