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Spicers Blog

April 2nd, 2014 | Posted in: Spicers Hidden Vale
SHV Dessert

Cotton’s Restaurant at Spicers Hidden Vale west of Brisbane has taken a sophisticated new direction under the helm of new Head Chef Ash Martin.

Having made the move from The Peak restaurant at Spicers Peak Lodge, the talented chef has implemented his hugely successful “paddock to plate” philosophy at Cotton’s.

Ash’s cooking style is based around the concept of fresh, seasonal and local, using as much produce as possible from the surrounding Darling Downs and Lockyer Valley regions to deliver dishes that will have you coming back for more.

Cotton’s has replaced its bistro-style offering with a la carte cuisine which now includes a show-stopping chateaubriand for two. Game meats and fowl including Pittsworth quail also make regular appearances on Ash’s new menu.

Knowing that a growing number of consumers want to know where their food is sourced from and how far it has travelled, Ash sources his food from local farmers and suppliers such as Pilton Valley Premium Pork, Barnyard Game Birds and the Mulgowie markets.  

Ash’s paddock to plate style of cooking is certainly a winner. While he was head chef at The Peak, the restaurant was awarded a Chef’s Hat by The Australian Good Food Guide and the Brisbane Times Good Food Guide, Fine Dining Restaurant of the Year by the Savour Restaurant and Caterers Awards and also Brisbane’s Restaurant of the Year.

To book call 1300 179 340

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