Spicers Peak Lodge guests experience a beautifully balanced blend of many different cuisines as part of their stay.

Dining at Spicers Peak Lodge Restaurant appeals to all five senses with absolutely beautiful surrounds, the cosy ambience of a log fire, the smell of something delightful being prepared in the kitchen, some moody jazz or the slight touch of an aromatic oil burning... not to mention a culinary taste sensation. Our team aims to provide an unforgettable dining experience with a pleasant surprise every time.

And of course the wine list at Spicers Peak Lodge Restaurant matches the calibre of the cuisine. Both are strongly inspired by the Scenic Rim and Granite Belt regions with chef and sommelier working together to create perfect matches. The degustation menu is evidence of this harmony.

It’s little wonder that the Spicers Peak Lodge Restaurant has achieved two stars in the Queensland Food and Wine Guide 2010 and won multiple awards and accolades, including Best Fine Dining Restaurant in this year’s Tourism Queensland Awards. Why not try it for yourself?

Sample breakfast menu
Continental breakfast items are available from the buffet at your leisure. A sample of a la carte options is shown below:

• Fresh brioche, grilled asparagus, shaved ham, poached duck egg
• Banana pancakes, blueberry compote, maple syrup, crème fraiche
• Omelette of smoked salmon & avocado, salmon roe, blood orange olive oil
• Hand made pork & fennel sausage, white bean mash, tomato stew
• Free range chicken eggs (poached, scrambled or fried), with your choice of bacon, tomato, mushroom, spinach & black pudding

Lunch sample menu

• Entrée - Prosciutto, rocket, green olive cheeks, goats curd
• Main - Queen fish, bok choi, mushroom & shallot coulis OR Beef, roasted parsnip & spinach roulade
• Dessert - Frangelico & white chocolate parfait, berry meringe, shortbread

Seven-course degustation dinner sample menu

• Rare seared tuna, orange & olive oil sorbet, carrot salad
• Domaines Schlumberger Pinot Blanc, Alsace France 2006
• Assiette of white rabbit (rack, liver, leg rielette)
• Hollick Bond Road Chardonnay, Coonawarra SA 2007
• Milk poached veal, roast fennel, porcini beurre blanc
• Lavender & white wine granita
• Brothers in Arms No. 6 Shiraz Cabernet, Langhorne Creek SA 2004
• Whole roast quail, broad beans, semi-dried grapes, bread sauce
• Fourme D'Ambert (Blue, France), house made cracker, red wine paste
• Mitchell Noble Semillon, Clare Valley SA
• Passionfruit semi-freddo, fresh strawberry, Frangelico cream
• Espresso coffee & herbal infusions served in the lounge

Guest food choices, however, are by no means limited to the menu. Our chef, Mark Jensen, is always keen to satisfy those special requests, and may even show you a few secrets in the kitchen or prepare you a picnic hamper.

Open for breakfast, lunch and dinner for guests of the property, and lunch and dinner for day visitors, seven days a week, Spicers Peak Lodge Restaurant meals and beverages are included in accommodation package prices for guests. The price for each option is set (included in accommodation package for our guests), but the cuisine changes daily, so every visit will be a new culinary experience.

Enjoy a five course lunch or seven course degustation dinner including beverages.

For non-guests, prices start at $95 per person for lunch (bookings essential).
 

Breakfast 8.00 – 9.30am seven days 
Lunch 12.00 – 2.00pm Five course lunch
Dinner from 7.00 pm Degustation menu provided daily with wines.