BAR DECO — Restaurant in Sunshine Coast Regional

We had a lovely duck pate with cornichons, preserved in duck fat not butter....fab (although no pate knife) Bread was warm and fabulous. Prawn tortellini was awful although the torts were beautifully made. The bisque was tasteless because the cook added way too little stock to the cream and it tasted like unseasoned pink cream. Pretty sure a qualified cook wasn't working. Sauce was unseasoned and really lousy. My partner had the marinara. Beautifly cooked prawns, pasta, mussels and fish in an awful sauce. Not seasoned and flavourless. Just my thoughts but it looked like a great cook did the prep but whoever did the final on Sunday just threw stuff together badly and got the execution really badly wrong. Such a shame considering the great reviews that brought us there. Service was outstanding and your server is a treasure. Especially offering cold tap water as first service suggestion, really outstanding and not at all pushy to buy water..bravo. That said he did a great job of upselling the oyster dishes. In short. I understand that it is tough to pay a chef for a Sunday lunch but unless the stand-in is motivated, we'll briefed and tastes the food, the efforts of your chef are wasted. Hope this is seen as balanced and well meaning. Cheers Gary Symons Attended 20...

Drove over 2 hours to have a special birthday lunch at Bar Deco. Felt very welcome upon arrival and sat where we wanted. Hubby had the in-house chicken pasta & I had the steak. The pasta was beautiful & my steak was cooked well but my salad was appalling!! A lettuce leaf, a splash of grated carrot & half a slice of red onion. My fries didn’t arrive with my meal which was also disappointing. Thought we’d try the desserts as a birthday treat. The descriptions on the menu were enticing but unfortunately, they were very underwhelming. We shared the desserts. The French vanilla mousse with mixed berry coulis was a joke. It tasted like whipped cream & the coulis was like it was squeezed from one raspberry. Served as a blob with a bit of swirl. The lemon passionfruit cheesecake wasn’t much better, no citrus of passionfruit flavours. We’ve had better and less than half the price at our local RSL. We felt as though the desserts were very much inferior. I’m no chef but know how to make a decent dessert!!! Paying $20 for each dessert was a total rip-off. We wished we had ordered the entrees instead of the dodgy desserts. In conclusion, we enjoyed our dining experience but don’t think we’ll be...

You've just had a gruesome three and a half drive from Brisbane in heavy bumper to bumper traffic and you've found your way to Yandina. There's a disability parking spot away from the from the CBD. With a sigh of relief you park the car there and help your companion out of the car and into his manual wheelchair. The Yandina Pub is still some distance away and you're wondering how you can negotiate the wheelchair across the road in this heat when your companion points to a blackboard with the words BAR DECO scrolled on it. From a doorway that looks like the entrance to a vacant shop you are lead into a large public bar and dining area where I ordered a steak and vegetable dish with a glass of wine or beer, but there is lots of different types of food on the menu in this grand old place with polished floors, heaps of room for Mum, Dad and the kids. There are disability...