Table for 2 and Maybe you - Change Through Movement is the slogan painted across the walls and roof of Malcolm Butcher's aptly-named Flux Restaurant Lounge on Gympie Terrace at Noosaville. There is certainly no standing still for Roberts who proudly marked 5 years and 83 days in charge on the specials board on the night we visited recently. With the menu updated every 60 days, it was version 32 we got to choose from. Ironically we started with the only item on the share plates menu that has survived from opening night - the shaved sweet potato crisps with cumin salt ($7). They were very moorish and we picked at them while we worked our way through three other excellent and tasty dishes. They included the fried chicken wings with go chu jang caramel ($14), seared scallops with a burnt butter emulsion , crispy chicken skin and finger limes ($15), and smoked duck breast with baby endive, elk cress, candied hazelnuts and pickled radish ($18.50). While the dishes were enough for the two of us, the one downside was there were only two scallops on the plate which was a bit light on - even though they were top shelf. As well as great food, Flux also has a great range of craft beers and a more than decent wine and cocktails list. It would also be remiss not to mention Malcolm's exceptional service, which included letting us try an Italian white (which we went with) while trying to decide what wine to order. First class all round - oh, and it's BYO wine during the week.