The Peak

Views begin with manicured lawns, pool and spa and extend to pasture, bushland, the peaks of the Great Dividing Range and seemingly to eternity beyond. The view and the Spicers Peak dining experience, with service prescient but never intrusive, are equally restorative. Chef Ashley Martin creates clever daily lunch and dinner menus dictated by season and vegie patch proliferation; today crisp kingfish croquette comes with citrus emulsion, homegrown beans and baby herbs. North Queensland wild-caught barramundi is perfection in simplicity, with pan-crisped, salted skin while plump red-claw tails lie beside a tangle of fennel, mandarin, orange and grapefruit. Spicer's own bees are kept busy producing honey for a panna cotta. With a caramelised sesame crumb, it is a pleasure of unfathomable proportions. Whether day-tripping to this luxury retreat or bedding down for the night, don't miss the opportunity to experience the creativity conveyed by Martin's enticing menu.