The Peak Restaurant

The Peak Restaurant The best of Australia on a plate, elevated by the finest regional produce 1100m above sea level.

Make this Mother’s Day unforgettable with a four-course dining experience at the award-winning The Peak Restaurant.Indul...
30/04/2025

Make this Mother’s Day unforgettable with a four-course dining experience at the award-winning The Peak Restaurant.

Indulge in a curated selection of elevated modern Australian dishes, crafted from the finest local produce to highlight the best of the land. Enhance your experience further with expertly paired wines, all while taking in breathtaking mountain views.

Bookings: https://brnw.ch/ThePeak_MothersDay2025

'Cured Spenser Gulf Kingfish - Cucumber, Wasabi, Buttermilk.'
06/04/2025

'Cured Spenser Gulf Kingfish - Cucumber, Wasabi, Buttermilk.'

Lunch with a side of panoramic views of the . Where else can you get that?Featuring IG/ and captured by IG/.
04/04/2025

Lunch with a side of panoramic views of the . Where else can you get that?

Featuring IG/ and captured by IG/.

'Scenic Rim Mushrooms, Truffle, Burnt Onion, Yeast.'
05/03/2025

'Scenic Rim Mushrooms, Truffle, Burnt Onion, Yeast.'

New snacks on the menu:- 'Mooloolaba prawn crustade, tomato, basil, marigold.'- 'BBQ oyster, spring onion, blood orange,...
19/02/2025

New snacks on the menu:

- 'Mooloolaba prawn crustade, tomato, basil, marigold.'
- 'BBQ oyster, spring onion, blood orange, white chocolate.'
- 'Duck beignet, fermented daikon, plum, saltbush.'

Behind the scenes with Judit Losh photographer and our in-house content creator at last week's food shoot. Featuring 'He...
12/02/2025

Behind the scenes with Judit Losh photographer and our in-house content creator at last week's food shoot. Featuring 'Heirloom Tomato | Tomato water, eweghurt ice cream, burnt vanilla.'

We can't wait to show you the results from this shoot. You could say the photos look good enough to eat...

We’re proud to announce that The Peak Restaurant has maintained its score of 15 in the 2025 Australian Good Food Guide a...
28/01/2025

We’re proud to announce that The Peak Restaurant has maintained its score of 15 in the 2025 Australian Good Food Guide awards. This achievement wouldn’t be possible without our talented team and the incredible produce of the . We look forward to another great year!

Meet Gareth Newburn | Executive Chef of The Peak RestaurantWith experience in some of Australia’s most respected kitchen...
08/01/2025

Meet Gareth Newburn | Executive Chef of The Peak Restaurant

With experience in some of Australia’s most respected kitchens, Gareth brings a creative yet down-to-earth touch to every dish. His cooking is guided by a love for local produce and a thoughtful approach to flavour.

The Peak Restaurant has a proud history of working with local producers and suppliers across the Scenic Rim, and Gareth has highlighted a few of his favourites:

“The Van Velzen family grow redclaw crayfish on their 120-acre farm near Beaudesert. They’re completely off grid, using solar energy, practising regenerative agriculture, and avoiding chemicals, antibiotics, or animal products.”

He also praises 9Dorf Farms in the fertile Lockyer Valley for their eggs, free-range chicken, and sustainably grown Murray Cod, along with the Scenic Rim Farm Box initiative, which delivers the region’s best produce and products to Brisbane and beyond.

We’re looking forward to seeing Gareth’s passion and expertise come to life on the plate at The Peak.

Read more about Gareth: https://brnw.ch/ThePeak_GarethNewburn

Heirloom Tomato | tomato water, eweghurt ice cream, burnt vanilla.
07/01/2025

Heirloom Tomato | tomato water, eweghurt ice cream, burnt vanilla.

'Wild pork tortellini, mushroom, parmesan broth, potato.'
28/11/2024

'Wild pork tortellini, mushroom, parmesan broth, potato.'

Every year, our collaborative chef event—this year titled Chefs on the Range—brings Spicers Retreats chefs together to c...
24/11/2024

Every year, our collaborative chef event—this year titled Chefs on the Range—brings Spicers Retreats chefs together to connect, share ideas, and inspire one another. It also offers guests the unique opportunity to experience the distinctive cuisines crafted by the chefs at each of our restaurants.

Last Sunday, Chef Gareth Newburn of Spicers Peak Lodge delivered a memorable finale with his salted camel’s milk ice cream (), perfectly paired with luscious dessert wines from Joval Wines. This dessert was a fitting close to a day filled with exceptional food and collaboration.

Before dessert, guests enjoyed a series of dishes at with four of our Queensland based chefs, followed by a visit to at , where Head Chef Geoff Abel and his team proudly showcased the best of the region.

Address

Spicers Peak Lodge, 1 Wilkinson Road
Maryvale, QLD

Opening Hours

Monday 12pm - 2pm
Tuesday 12pm - 2pm
Wednesday 12pm - 2pm
Thursday 12pm - 2pm
Friday 12pm - 2pm
Saturday 12pm - 2pm
Sunday 12pm - 2pm

Telephone

+611300253103

Website

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