The Peak

With the ever-unfolding majesty of the Great Dividing Range serving as a seductive backdrop, The Peak Restaurant embarks daily on a peregrination of the best of Australian flavours, produce, creativity and technique. Like the clouds rolling through the valley below, the menu is electrifying, bold, elegant and thoughtful.

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The kitchen raises a triumphant flag to the heart and soul of our country, and the central narrative of celebrating the best Australia has to offer cleverly informs the food experience. Dishes such as Red Gum Lamb Rack, Kangaroo Island Marron and Abrohlos Island Scallops are illustrative of the approach and style, while classic ingredients such as duck breast, fish, pork and garden vegetables are teamed with native flavours. Desserts are playful and intoxicating – Bombe Alaska or Native Pepper and White Chocolate Ganache are just two recent creations to feature on the menu.

Executive Chef, Gareth Newburn, is passionate about the land, people and produce. Newburn wants to introduce guests to flavours and ingredients they may never have experienced previously through the menus at The Peak.

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With the ever-unfolding majesty of the Great Dividing Range serving as a seductive backdrop, The Peak Restaurant embarks daily on a peregrination of the best of Australian flavours, produce, creativity and technique. Like the clouds rolling through the valley below, the menu is electrifying, bold, elegant and thoughtful.

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