Protein-rich meals, gut-friendly ingredients and produce picked straight from the garden are at the heart of Eden Retreat’s new spring menu, as the Gold Coast hinterland luxury wellness retreat responds to what guests increasingly want from their food.
The seasonal menu continues Eden’s focus on high-quality protein across the day, alongside fibre-rich wholefoods, plant diversity and fermented ingredients, with fresh herbs, leafy greens and vegetables harvested from the Retreat’s own market garden.
Ingredients are sourced close to home, with meat sourced from producers across the Gold Coast hinterland and Northern NSW, while Eden’s location just 30 minutes from the coast provides access to an abundance of fresh seafood.
Eden Retreat General Manager Ash Martin said protein had become one of the biggest nutritional priorities for guests.
“Protein is probably the thing we hear about most from guests now. People are much more aware of its role in strength, recovery, maintaining muscle and helping them feel satisfied throughout the day,” Martin said.
“At the same time, there’s huge interest in gut health, so our spring menu brings those two things together – quality protein alongside plenty of plants, fibre, fermented ingredients and fresh produce.”
“Being where we are also means we have incredible produce on our doorstep. We can source meat from producers in the hinterland and Northern NSW, fresh seafood from the coast and then walk into our own garden for herbs, greens and vegetables. It gives the food a real connection to this part of Queensland.”
Dining is an integral part of every stay at Eden, with three nutritionally balanced meals each day, including a two-course dinner, as well as snacks and refreshments included.
And despite the focus on nutrition, there’s no expectation that guests give up the things they enjoy. Guests can start their morning with a barista-made coffee or wander up to the café in their own time for a snack, chai latte or matcha between activities.
“Food is such a big part of the Eden experience because our guests are eating with us from morning through to night,” Martin said.
“You can have a beautiful two-course dinner, enjoy your morning coffee or head to the café for a matcha and a snack when you feel like it. Wellness doesn’t have to mean restriction.”
The food experience also extends beyond the dining table. Guests can join Head Chef Fiona Hatchett and her team for guided tours of Eden’s market garden, as well as take part in food workshops and cooking classes designed to provide practical ideas they can use long after their stay.
“We want guests to leave feeling inspired, rather than feeling as though they’ve followed a healthy diet for a few days and then have to go back to real life,” Martin said.
“Whether it’s a new recipe, a different way of using seasonal vegetables or simply some fresh ideas about building a nourishing meal, there are things guests can take home and make part of everyday life.”
Chargrilled Spencer Gulf Kingfish Nourish Bowl
Pickled cucumber and daikon, ginger-infused brown rice, tamari edamame and nori sesame crunch.
Sashimi-Grade Tuna Poke Bowl
Pickled carrot and radish, avocado, house made furikake, yuzu and miso dressing.
Across both dishes, we’re using house-made ferments and pickles to bring freshness, flavour and support gut health.
Lamb Tenderloin
Broad bean, pea and mint purée, spring pea salad with dill, parsley and lemon zest, baby potatoes with market garden herbs, charred young carrots, lemon myrtle oil and toasted buckwheat.
Crispy Skin Barramundi
Lightly smoked capsicum and almond romesco, charred asparagus, strawberry and cucumber pickle with fennel, lemon and dill, finished with a toasted almond crumb.
Grass-Fed Beef Fillet
Beetroot and raspberry purée, crispy potato pavé, roasted and charred baby beetroot, pickled shallot, horseradish crème fraiche, hazelnut and market garden herb crunch, finished with bone broth reduction.
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