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Escape to the country for an overnight experience

Follow our Journey

Curl up in your favourite armchair, with a cup of tea (or glass of wine) and escape with us to the countryside for a while. You can follow our journey towards a simpler, slower way of life here.

Champions of local produce

Not one but two acclaimed chefs, both champions of local produce and both with extensive experience in Michelin starred restaurants, recently took over the reins at the award-winning The Paddock restaurant at Beechmont Estate in Queensland’s famed Scenic Rim.   Chris Norman has been appointed Executive Chef and Alex Norman Executive Sous & Pastry Chef. The...

What does it take to create a Chef Hat restaurant? 

If you’re looking for the best regional dining in South-East Queensland, there’s a Chef Hat restaurant in the Scenic Rim you need to try. The Paddock restaurant at Beechmont Estate was recently awarded 14 points and two Chef Hats by the Australian Good Food (AGFG), celebrating the sophisticated, ego-less cooking of Executive Chef Simon Furley...

Chef cutting artisan salami

Beechmont Estate launches Scenic Salumi Sessions

Beechmont Estate’s chef-hatted The Paddock restaurant has announced a new Salumi Masterclass event to provide the perfect excuse to retreat from the heaviness of the world and escape to the pristine Gold Coast hinterland. On Friday 8 and Saturday 9 July, foodies will discover the ancient craft of salumi against a breathtaking backdrop of the...

Chef Cameron Matthews in front of The Paddock Restaurant

From our kitchen to yours – Chef-inspired strategies to reduce food waste

You might be surprised to learn that up to 10% of global greenhouse gas emissions1, or 2,600 gigalitres of precious water is consumed producing food that is never eaten. In fact, throwing away one burger wastes the same amount of water as a 90-minute shower.2 In Australia, we waste 7.6 million tons of food each...

Hazelwood Wagyu

Why paddock-to-plate is more than a buzz phrase

We take our food seriously, and ensure delicious cuisine is at the core of any experience at Beechmont Estate. While Australians generally care about where our food comes from, how it’s farmed and prepared, interest in sustainability and ethical farming is at an all-time high. That’s why we’ve put the paddock-to-plate philosophy at the centre...

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