Along with indulging in the five-course degustation with matching wines, we were also introduced to the head chef of Whisky Boy, Geoffroy Marcq, who talked us through the inspiration for each course and how he incorporated the overarching theme of Land and Sea into each meal, and reassured us it would not be your standard ‘surf and turf’ mashups. We even needed a demonstration on how to finish the first course! The bone marrow croquette with crispy shrimp served with a smoked house made caesar (which, for all who were brave enough, was to be consumed by shooting it down the hollowed-out bone as a luge). The second course of crispy chicken wings, seaweed crackling, Avruga caviar and samphire was a delicious surprise, particularly the seaweed crackling which was reminiscent of crispy prawn crackers. For the third course, we dined on slow cooked pork belly, grapefruit supreme, house made labne, prawns and radish – a perfect marriage of salty, sweet and sour. The fourth course was a sensory overload – from the succulent glisten of the confit short rib, to the smoky aroma of the smoked mussel and smoked garlic puree, the crunch of the puff pastry, and the juicy local Noosa oyster mushrooms. Capping off the degustation was a digestif of whey sorbet and sichuan meringue. Simple, clean perfection. The clock strikes 11pm and our magical evening comes to a close, as I take a final sip of wine and sweep the glitter from my now-unmasked face.

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