It might provide a soothing distraction, but a restaurant with a wonderful outlook by no means guarantees a quality dining experience. However, at Peak Restaurant in Spicers Peak Lodge, two hours west of Brisbane on the way to Warwick, the view from its mountain-top eyrie over the Great Dividing Range folding away into the blue distance is matched by elegant food and polished but relaxed service.

The remote location and the understated beauty of the building also add an X-factor. Although the restaurant mainly services guests at the all-inclusive luxury getaway, visitors are also welcome to book for the three ($85) or five-course ($135) set tasting menus offered at lunch and dinner. Tables might be on the vine-framed patio or in the more formal dining room.

Presentation is a feature, with each of the dishes a picture on the plate. After lovely nutty house-made sourdough, served with caramelised butter and an amuse bouche of tomato “marshmallow”, an entrée of roast pumpkin pieces resting on artful trails of smoked yoghurt is enhanced by the textures of fried saltbush and toasted pinenut. The main of sugar-cured kangaroo lies beneath thin discs of various coloured beetroot, the plate finished with matching dots of gel. The finale, a ball of coconut parfait encased in a crisp chocolate coating, is made even more enticing by its presentation in a bowl scattered with dehydrated raspberries and tiny fresh flowers.

The wine list is global, with several from the nearby Granite Belt. As the name suggests, Peak offers quality dining in a spectacular location.

Must-eat dish: Coconut parfait
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