The Peak Restaurant at Spicers Peak Lodge

“Although we showcase the finest Australian ingredients harvested from earth, air and water, we’re surrounded by amazing producers and farmers. Our location on the edge of the Scenic Rim and Granite Belt also provides access to an amazing array of fresh local produce, some of the best you’ll find in Queensland.”

Snowy Mountain squab with fermented cumquat; and sustainably farmed Humpty Doo barramundi with fennel veloute and cauliflower puree.

It can be difficult to tear your eyes away from the view – Peak is not just a name, but a geographical locator. Housed in a handsome stone and glass chalet atop a mountain plateau, it commands uninterrupted views over the Scenic Rim. But gorgeously colourful and precision-plated dishes with restraint and finesse, provide stiff competition, as they cherry-pick the best produce from small local farms across the country, supplemented by produce from its own property. (The pigs, however are there solely to take care of edible food waste, one of the Lodge’s initiatives to reduce its footprint.) A roll call of native produce intertwines on a seasonal basis – and do finish with a 'glossy black', Spicer’s own coffee, created to fund protection of the habitat of the rare Glossy Black Cockatoo.

“The view from its mountain-top eyrie over the Great Dividing Range folding away into the blue distance is matched by elegant food and polished but relaxed service.” Delicious