A culinary journey at Beechmont Estate

Sequestered between breathtaking national parks high in the Gold Coast hinterland, Beechmont Estate’s spectacular scenery is topped only by the dining experience on offer

As I drive closer to Beechmont Estate, dense eucalypt woodland begins to give way to lush rainforest. There’s a momentary glimpse below into Numinbah Valley towards the state border, where an imposing, murky outline of Wollumbin/Mount Warning looms in the distance. Beechmont Estate‘s gates appear out of nowhere, peeling back slowly to reveal rolling, manicured lawns flooded in nectarine-coloured afternoon light. Then, as if rehearsed, kangaroos hop into view, startled by yellow-tailed black cockatoos screeching overhead, announcing dark clouds on the horizon. There’s plenty of powerful visual drama from the moment you arrive at this little-known lodge in the Gold Coast hinterland.

Picture-perfect surrounds

Around 1.5 hours from Brisbane and just under an hour from the Gold Coast, Beechmont Estate’s close proximity to the city along with its promise of idyllic remoteness create an attractive drawcard. The sprawling 75-acre ex-polo training property, perched on the McPherson Range, lies in the shadow of UNESCO-listed Lamington National Park, which is renowned for geology dating back over 225 million years. Just seven kilometres away, the Binna Burra section of the park offers a plethora of walking trails traversing sections of ancient flora and sweeping escarpments, so depending on your mood or fitness, you can choose between easy rambles and full-day hikes. 

Beechmont Estate has a blissful, bubble-like quality, which becomes more apparent when my partner and I wake up early to enjoy coffee on the deck of our Luxury Pavilion. That’s after I open the electric blinds by remote from the king-sized bed; floor-to-ceiling windows revealing foraging hares and a raft of ducks drifting on a nearby brook.

One of three elevated accommodations, our oversized cabin is a calm haven of neutral tones, equipped with a modest kitchenette, a comfortable lounge punctuated with coffee table books, and a minimalistic bathroom featuring a freestanding bath and large wet room. It makes the perfect backdrop for slow mornings with a good book, languid afternoon soaks, or evenings sipping wine beside a crackling log fire.   

Delicious local produce

Central to the property is the stately reception building and restaurant, Paddock. Breakfasts are by no means a hurried affair here. The daily offering changes across a set menu, which can be adapted and bolstered with several delectable add-ons. Locally roasted coffees, açai smoothies and banana bread are solid starters, but the breakfast bowl featuring on-site laid free-range eggs, Scenic Rim halloumi, and roasted Southeast Queensland pumpkin bursts unbeatable freshness and vibrancy. The additional avocado I order is perfectly ripe, and my server lets me know they’re sourced from just down the road.

British husband-and-wife duo Chris and Alex Norman steer the culinary direction and execution of the food program at Beechmont Estate in their roles as executive chefs. With multiple years of Michelin-star experience garnered from restaurants across Europe, the pair use their refined skills, adding an approachable rural twist suited to the locale. They comprehend and grasp the concept that farmers and producers often walk a more challenging road than others. Authentic paddock-to-plate dining with fundamental sustainability, framed by the unequivocal belief in the region’s bountiful produce, defines their ethos.

On a small stone terrace nearby to the restaurant, an allotment of cultivated vegetables and herbs beds provides the kitchen team with a cornucopia of flavours to use across breakfast, lunch, and dinner. I recognise natives such as finger limes and saltbush, along with more exotic greenery like pineapple sage, Thai basil, and yuzu – a hint at the Chris’s and Alex’s creative and adventurous approach to the lodge’s menu.

An early evening cheese-tasting experience showcases a spectrum of brilliant Australian cheeses, comprising a washed rind from the Sunshine Coast, a Gippsland blue, and a Cheddar from Tasmania. The matched wines range from Chablis to McLaren Vale grenache and are casually yet deftly explained as we sink into leather couches and play a game of chess. It’s a fabulous way to finish off an afternoon and a welcome reward after a half-day hike.

The following afternoon, deciding where to take our pre-ordered picnic hamper proves to be challenging. We finally settle in the shade of a grand fig tree and unpack its bounty of delicious small goods and beautiful crudités. There are vibrant-coloured beetroot and carrot dips, along with crunchy baguette sandwiches too good to refuse.

Later that day, in inky darkness, a dreamy golden lustre permeates from Paddock as we wind along the stony path to its raised position. Because there’s a maximum of 48 guests at any one given time — and evening reservations are spread out — the dining room never feels like a commotion. Between flickering candles, it’s intimate and relaxing. An à la carte offering weaves Australian produce amid twists of classics with slight traces of Asia, while a five-course menu takes diners on a considered journey.

Ours begins with Scenic Rim whipped camel feta cheese salad featuring a sorrel (grown on-site) pesto. Next is a delicately cooked Brisbane Valley quail with pearl barley followed by a crispy skinned fillet of dry-aged Murray Cod on skordalia and rosella consommé. The fish comes from Aquna Sustainable Murray Cod, one of the country’s most ethical aquaculture environments, in the Riverina, New South Wales. It is perfection on a cooler night when paired with a bright Yarra Valley pinot noir. Savoury dishes finish with a Queensland Black Angus tenderloin cooked medium rare, complete with a small square of crispy potato terrine and red onion marmalade. Elegant and riffing on classical dining, this becomes my favourite dish of the evening. A memorable meal concludes with a blood orange dark chocolate tart and tonka bean ice cream beside an impeccably poured double espresso. We retire to one of two lounges and, with another couple, discuss the important matter of how to avoid blisters while hiking. A perfect evening all round.

While You’re Here

Beechmont Estate can arrange bespoke early hot air balloon rides and games of golf at nearby Canungra. They also have e-bikes to explore the vast property and make your way to the annexed games room and gym. There’s the opportunity to book guided walks in Lamington National Park; otherwise, the reception has maps and can offer advice on the diverse trails. And if, after all that, you require a little self-care, the property’s day spa provides a host of treatments and massages using pH-balanced active ingredients inspired by the botanical riches of the local area.

Hotel Notes

Rates at Beechmont Estate in a Luxury Pavilion start at $719 per night, inclusive of an all-encompassing breakfast.

The Wine & Cheese Tasting is available daily from 3pm and costs $80 per person.

Ordering a Paddock Picnic Hamper requires a minimum of 24 hours’ notice and costs $50 per person.

beechmontestate.com.au