Jardin Japonesque

Comparing Noosa's sunsets to Monet's depiction of peach-coloured skies inspired owner and chef Kisa Kobayashi to come up with the name for her casual, modern interpretation of traditional Japanese fare. Bamboo-filled planter boxes and white faux cane chairs are in the 'jardin' while indoors displays of antique plates and ceramics are for sale. Lacquer 'jewellery' boxes show off share dishes such as chirashi, a 'tapestry' of salmon and tuna sashimi, salmon caviar, mango, avocado and spanner crab over sushi rice. Jardingozen is seared free-range eye fillet with accompaniments including potato salad and carrot kimpira (a side dish flavoured with soy, mirin and red chilli), and tsukudani, a seaweed-based relish. Gyozas with free-range lamb, cabbage, spring onions and ginger with a sweet chilli vinegar, and ubiquitous sushi rolls such as salmon, spanner crab and chicken katsu, are like everything, made to order. A short dessert menu might include matcha parfait with a green tea sable.