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Food and Wine

While contemporary Australian cuisine may sound a little plain and simple, gastronomes appreciate the international influence and interpretation of premium local ingredients articulated by this style. Many guests say that the five course lunch or award winning seven course dinner degustation menus best represent the restaurants eclectic and ever changing menu.

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Food can be tailored to any palate whether it be a special occasion, specific dietary requirement or favourite food item.

Open every day for breakfast, lunch and dinner for guests of the property, as well as lunch for day visitors, Spicers Peak Lodge restaurant offers a spectacular choice. And all meals and beverages including alcohol are included in accommodation package prices.

The relaxed nature of the property lends itself to many dining options whether it is in the comfortable surrounds of the dining room with open fireplaces, extensive wine cellar or simply a table set up in your own suite for total privacy and intimacy. Other options include alfresco lunch poolside or a gourmet picnic setup on one of the spectacular spots on the property.

Other delights & gourmet treats that guests can savour throughout the day include French and Italian cheese plates complimented with boutique wines, house made biscuits and intricate pre dinner canapés.

Hands on cooking experiences
Special weekend events include an array of cooking delights including hands on experiences with celebrity chefs including Paul Blain (the Tamarind, Chilli Jam), Philip Johnson – Ecco Bistro and Babak Hadi of Black Pearl Epicure.

Head Chef, Minh Le
Born in Vietnam Le’s was early to the kitchen, preparing family meals from the age of 8 helped to stoke the flames that lead him into a diverse and exciting cooking career. Le’s cooking style and pallet for food has been greatly influenced by his Vietnamese heritage as well his many years cooking and living in Australia. These influences place a strong emphasis on umami flavours, native Australian ingredients and incorporating fresh and local produce into his cooking.

Personal connection
The intimate nature of the property influences guests to interact with the talented chefs, sharing their ideas, chatting about food. These chefs are more than happy to share recipes.

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