Road-trip worthy eats – must-try regional restaurants in south-east Queensland
Looking for a break from Christmas parties and present purchasing? Jump in the car and head to these prime eating spots for a well-earned feast.
From the lush hills of the Scenic Rim to the cool-climate vineyards of the Granite Belt, south-east Queensland’s regional dining scene is brimming with destinations for your must-visit list.
Here, chefs trade city skylines for rolling hills and country towns, working hand-in-hand with local farmers, fishers and growers to create menus shaped by the seasons.
From the depths of the Sunshine Coast hinterland and the historic charm of Stanthorpe to the welcoming energy of Toowoomba and out to Crows Nest, these 10 restaurants are all just a drive away from Brisbane and the Gold Coast – and are well worth jumping in the car for.
Blume Restaurant, Boonah
Blume Restaurant puts the Scenic Rim firmly on the destination dining map, celebrating the region’s finest producers with hyper-local, seasonal menus that shift with the harvest.
Chef Jack Stuart, ex-Gauge and Congress Wine, brings a precise, considered approach that lets local ingredients speak for themselves – from chickpea and Maffra cheddar cannoli to smoked Fassifern Valley beets and new-season quince with fig-leaf cremeux.
Thoughtful service and an intimate setting mirror the character of the region, making Blume well worth the trip – you’ll be plotting your return before the last bite.
Seasonal, harvest-oriented food at Blume Restaurant. Photo: Tourism and Events Queensland
Mapleton Public House, Mapleton
Nestled in the lush Sunshine Coast hinterland, a little an hour and a half from Brisbane, you’ll find Mapleton Public House – a destination that strives to reconnect diners to the land and each other.
Here, classic pub fare is reimagined into a seasonal, share-style menu shaped by local farms, producers and artisans. From Falls Farm cabbage braised with spiced honey to Ten Acres sourdough and Shark Bay scallops, each dish takes diners on a journey through the region. For the pub-feed purists, the Not Your Average Parmy (buttermilk fried chicken, buffalo mozzarella, prosciutto and ‘CWA sauce’) will hit the spot.
Food to share at Essen in Stanthorpe. Photo: Tourism and Events Queensland
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Essen, Stanthorpe
Essen in Stanthorpe offers a constantly evolving set menu designed to share, shaped by the seasons and the best of the Granite Belt’s growers and artisans.
Recent menus have featured dishes such as focaccia crostini with buffalo curd, confit garlic and pickled fig, Bass Strait scallops with kumquat and fermented chilli butter, and wood-fired locally grass-fed scotch fillet with chicken sauce.
The small, passionate team brings warmth and relaxed hospitality to every service, creating a comfortable space to enjoy honest, flavour-driven food that spotlights Stanthorpe’s best.
The Long Apron, Montville
Perched high in the Sunshine Coast Hinterland, The Long Apron distils the romance of French dining into a distinctly Queensland setting.
The menu moves with the seasons, opening with snacks like venison tartare crowned with cured egg yolk, black-garlic gel and buckwheat crackers. Expect mains like roasted-pork roulade with kohlrabi fondant, celeriac remoulade and horseradish sauce, and refined finishers like burnt-honey cream with wattleseed sponge, citrus foam and vodka strawberries.
With its French-leaning wine list and intimate provincial setting, The Long Apron is well worth the (very scenic) drive.
Host. Dining + Wine Bar, Toowoomba
In the heart of downtown Toowoomba, Host Dining + Wine Bar offers an intimate 34-seat experience where seasonal dishes and thoughtful wines take centre stage.
The ever-changing a la carte menu celebrates local produce with nostalgic yet inventive flavours, from the concise series of weekly creations to the “just feed me” option for a chef’s-choice feast. Think snacks like duck spring rolls with burnt-apple ketchup, and share plates like almond-fed pork cutlet with yoghurt and peanut salsa.
Be sure to let the Host team take you on a journey through its extensive wine offering so you can find your new favourite drop.
The Paddock Restaurant, Beechmont Estate
The Paddock Restaurant at Beechmont Estate takes a relaxed, seasonal approach to dining, built on a genuine paddock-to-plate philosophy.
Executive chef Chris Norman and executive sous and pastry chef Alex Norman bring Michelin-starred experience to the table, creating flavour-packed menus that celebrate the Scenic Rim and south-east Queensland’s finest produce.
From breakfast through to dinner, dishes change with the seasons and are best enjoyed overlooking the lush hinterland, with a glass of local wine or a cocktail in hand.
A spectacular dish from the European-inspired menu at Myrtille Bistro. Photo: Facebook
Myrtille, Crows Nest
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Perched in the High Country Hamlets atop the Great Dividing Range, Myrtille Bistro blends European inspiration with Queensland’s top seasonal ingredients.
Set within the lovingly restored 1906 James Marks building, it has a menu that flows from indulgent roquefort brulee with apricot and walnut toast to escargot with smoky bacon and cognac cream, and twice-baked prawn souffle with Queensland mantis shrimp bisque and crusty baguettes.
An extensive cellar showcases standout Australian and French wines, with plenty of champagne on pour. Finished with exquisite desserts from sister patisserie My Little Blueberry, Myrtille serve up refined regional dining with undeniable charm.
Homage at Spicers Hidden Vale, Grandchester
On a historic 4800-hectare cattle farm in Grandchester, Homage at Spicers Hidden Vale captures the true spirit of paddock-to-plate dining.
The kitchen harvests from its own thriving market garden and calls on a close-knit circle of local producers – from a duck farmer down the road to a nearby fish supplier – with each morning haul sparking fresh ideas from native flavours.
With inventive touches and age-old techniques (including the use of fire pits, a wood oven and a smokehouse), diners are treated to dishes such as carpaccio of Condabilla Murray cod with Canungra creek finger lime and macadamia cream, Kalbar carrot tart with ricotta and grapefruit gel, and Toowoomba Sir Angus fillet with smoked-butter potato.
Dining at Spirit House is an indulgent experience. Photo: Tourism and Events Queensland
Spirit House, Yandina
Step through the gates of Spirit House in Yandina and be transported to a tropical Asian oasis of tranquil ponds, lush gardens and lantern-lit pathways – a true destination restaurant.
Head chef Tom Hitchcock’s prix fixe menu unfolds over 2½ indulgent hours, immersing diners in an award-winning journey of Asian flavours and modern technique.
If you’ve got some time up your sleeve, complete the Spirit House experience at the on-site cooking school, where hands-on classes explore authentic ingredients and methods before culminating in a shared feast with matched wines.
The Peak at Spicers Peak Lodge, Maryvale
High in the hills above Maryvale sits Spicers Peak Lodge – a retreat framed by the sweeping ranges and rugged beauty of Main Range National Park and the Scenic Rim.
On-site restaurant, The Peak, serves breakfast and dinner to in-house guests, while visitors can enjoy a tasting menu during the lunch service.
Executive chef Gareth Newburn champions the region’s bounty with bold, inventive plates – from Kangaroo Island marron to red gum lamb rack – finishing with playful desserts like native-pepper white-chocolate ganache.
Bonus – Josie’s, Stanthorpe (opening soon)
The recently opened Josie’s brings a new wave of dining to Stanthorpe from its historic High Street home.
Led by John Speranza and Amy Harker, the 36-seat restaurant spotlights high-quality, locally sourced produce in a la carte and set-menu formats, with dishes such as Nashville-style fried chicken with ’nduja butter and stracciatella.
A creative cocktail list and all-Australian wines showcases Granite Belt and New England producers, delivering a refined and personality-packed experience in Queensland’s wine country.
Republished from The Weekend Edition
