The Palazzo Versace’s Vie Bar and Restaurant is like a clear-cut diamond sitting amongst a cluster of emeralds, rubies and sapphires.

Whereas the hotel boasts colour, glamour and gilt-edged comfort, Vie is all about clean, modern lines, with its sleek silver and grey interior. The signature Versace prints are more subdued and the marina side setting adds to the cool, calm ambience of the outside eating area.

The menu has dishes made from locally-sourced seasonal ingredients including steak from the Queensland’s Noosa hinterland and seafood from the coast. I opted for a steak, and the waiter suggested a delicious Cabernet Sauvignon from Western Australia’s Margaret River as an accompaniment. The baby beetroot served on the side were the right balance of earthy and fruity, and the home-made horseradish expertly brought the dish together.

I found the staff pleasant and attentive without being omnipresent, which is a rare find in fine dining restaurants. My overall impression is one of attention to detail and commitment to fresh, simple dishes.

Vie has a separate entrance from the hotel, so the atmosphere is more relaxed as diners are a mixture of guests, locals and tourists. I can recommend an outside table to fully enjoy the waterside location, and all you have to do is sit back and enjoy some good food, great Australian wine and the smell of the sea air.

Amanda Ansell is a Sydney based freelance restaurant and travel writer