Spicers Peak Lodge's new head chef Doug Innes-Will is taking the mountaintop retreat's restaurant The Peak to greater heights, with a focus on ever-changing menus inspired by the stunning wilderness location.

Perched on top of Cedar Mountain in south-east Queensland's Scenic Rim, Spicers Peak Lodge is the highest non-alpine lodge in Australia, surrounded by World Heritage listed Main Range National Park and the Great Dividing Range.

The multi award-winning lodge features 10 luxurious suites and two private lodges, the Spa Anise day spa, guided bushwalks and The Peak - one of Queensland's best restaurants which is contemporary Australian in style using premium local produce and ingredients.

Head chef Innes-Will has worked in many well-known restaurants and retreats during his 15 year career including fine dining restaurants such as Biota Dining in Bowral and Rick Stein at Bannisters in Mollymook. He was also head chef at the luxury Paperbark Camp in Jervis Bay and head chef at Hungry Duck at Berry.

Innes-Will leads a talented team at The Peak with restaurant manager Chris Harris made up of sous chef Mark Collings and chef-de-partie Louise Korelin.

"My style is minimalist in approach with a strong emphasis on respect of produce, the producer and the environment," Innes-Will says.

"The team and I are embracing traditional methods, combining these with modern technique and taking inspiration from our environment. We are curing, smoking and fermenting foods as was done out of necessity and implementing this to create a menu unique and respectful to our remote and beautiful location.

"The Peak focuses on the produce on the plate, letting the few ingredients in that particular dish speak for themselves. Our menu also changes daily, so every visit is a new culinary experience."

The Peak offers an al-a-carte lunch and a seven-course degustation dinner with premium wines matched to each course. It is open every day for breakfast, lunch and dinner to the public and in-house guests.

The changing degustation line-up at The Peak can include Hen yolk, brassica, duck ham, smoked almonds and dates; Pork jowel, maltose, dashi, oyster, wood ear and sesame; Mussels, kimchi, sea grapes, Tasmanian wasabi; Seared John Dee rump cap, burn chard, yuzu miso, pumpkin tofu; and chocolate with honeycomb, popcorn and caramel.

"As we come into summer our dishes are becoming lighter and feature specialist seasonal produce, and heirloom varieties. We are also incorporating ingredients sourced from the station on which the lodge is situated with the help of our resident expert Russel Moreton," Innes-Will says. 

"We are taking influence from Asia and aiming to keep our dishes light and flavourful."

The lunch menu at The Peak can include fettuccini with gremolata, zucchini and almond for entrée; wild caught barramundi with celeriac, lemon and mint for main; and vanilla mousse, berries, meringue and olive for dessert.

The Peak is located within the main lodge and boasts stunning views over Spicers' Gap plateau. It features a main dining room and a private dining room and offers a warm, relaxed atmosphere complete with open stone fireplace and plush furnishings. 

"I'm very excited to be working at The Peak and continuing to offer diners an unforgettable and eclectic culinary experience," Innes-Will says. 

"It's an act of giving to cook for someone. I enjoy the fact that my work can bring happiness to people."

The Peak boasts a long list of accolades including achieving one Chef Hat each at the 2013 Australian Good Food Guide and Queensland Good Food Guide Awards; and winner of Brisbane Restaurant of the Year at the 2012 and 2011 Savour Restaurant & Catering Awards.

Spicers Peak Lodge is located at Wilkinsons Road, Maryvale, Scenic Rim, Queensland.

Phone 1300 253 103, visit www.spicersgroup.com.au or email peaklodge@spicersgroup.com.au 

Spicers Peak Lodge high-res image Gallery Link: http://www.spicersgroup.com.au/media?nid=180

MEDIA CONTACT:
Brenton Gibbs
+61 419 828 440
brenton@crookgroup.com.au