Hank Dining & Bar in Broadbeach is the second offering from Leeroy Donily, who also happens to be the genius behind the ever-popular Pablo Pablo Latin Restaurant in Palm Beach. The new seasonal menu has been crafted to reflect Hank’s modern Australian-fusion philosophy and offers uncomplicated descriptions so you can leave your dictionary at home. The fare is rustic, beautifully presented and made from local produce. Try the house special 6-hour braised lamb shoulder that weighs in at a hefty 1-kilogram and sits alongside chemoula yoghurt, eggplant and tomato salsa and a Moroccan-inspired cous cous salad as well as head chef Geoff’s personal favourite, ceviche of market fish, heirloom tomatoes, green chilli, coriander, lime juice and tostada. If you’ve still got room for dessert, try the salted caramel Pana Cotta.