It almost feels like the staff and clientele have come straight from the beach, their clothing changing instantly from bikinis and budgie smugglers to smart workwear in a flash. It's always busy, hip with the sporting crowd with room to move, huddle in a corner or hold up the bar. The menu is extensive and takes a few minutes to absorb. The salt-and-pepper squid on a bed of mixed leaves, tomato, onion and parmesan cheese drizzled with ranch dressing is a stunner. The vegetarian schnitzel ticks the box for tasty. The 550-gram Viking cutlet is a tempting steak option.