You’re invited to Hillstone Harvest, an intimate, seasonal celebration of food, place and togetherness. Inspired by nature’s rhythm and the joy of shared feasts, every detail of this long lunch has been chosen to reflect the beauty of Queensland’s Spring and Summer months.

More than a meal, Hillstone Harvest is a chance to slow down, savour the season, and reconnect with the simple pleasures of gathering around the table.

Coming Sunday 30 November.

Hillstone Harvest is an afternoon that celebrates the season in every sense. Every detail has been curated to create a warm, immersive dining experience, one that feels both nostalgic and new.

Over a six-course feast, local ingredients and flavours are brought to life through dishes crafted by Executive Head Chef Nacho Castells, while local winemakers pour their favourite seasonal wines, inviting you to discover new favourites. Every sight, scent and taste is curated to spark a sense of connection, to the land, and to each other.

At the heart of Hillstone Harvest is Executive Head Chef, Nacho Castells. Born and trained in Spain, Nacho’s career has taken him through Michelin-starred kitchens, award-winning restaurants, and luxury hotels across Europe and Australia. But what truly defines him isn’t the accolades – it’s his belief that food is the best way to bring people together.

Nacho has a deep respect for seasonal produce and the stories it carries, and creates dishes that feel generous, vibrant and full of soul. Hillstone Harvest is his vision come to life – not just a meal, but a moment of connection, where the season is honoured and the act of sharing food becomes a celebration of everything it means to be together.

Our menu is a celebration of season and place, where each dish is thoughtfully crafted to honour the ingredients at their best. We begin with the comfort of warm homemade sourdough, paired with saltbush and smoked cultured butter. From the coast, Mooloolaba yellowfin tuna meets the brightness of fermented cherries and macadamia, and Brisbane Valley quail roulade is lifted by nduja, blood orange and white asparagus. A rich offering comes in the form of olive grove wagyu rump, seasoned with native rub and served alongside globe artichoke and a red wine jus. To close, there is a light dessert lime sorbet with coconut jelly and snow, and the delicate sweetness of a burnt peach pavlova.

Dine with intention, and nourish with a feast that honours our land