The Flame Hill Restaurant has become synonymous with fine dining, strictly boutique, seating some fifty patrons and driven by an ambitious kitchen team – the epicurean options vary – the quality persist.
At this moment, you are seated in the midst of a 300 – acre working vineyard and beef cattle property. Please relax, take in the views of the Obi Obi Valley, Mount Coolum and the Sunshine Coast beyond. Or let our Guinea Fowl amuse you as they wonder among the vines.
At this stage you will have tasted our handcrafted wines at our Cellar Door. We have taken the opportunity to develop a menu that matches our estate grown wine with the perfect dish.
Chef, Adam Lugg, subscribes to the philosophy of simple flavours with a focus on the regional awareness and seasonal produce. Adam personally prepares your meal in our small kitchen. In doing so, please understand that this may take a little time, but what a place to wait.