The top secret process to enter new restaurant The Paddock

Tucked away in a brand new exclusive southeast Queensland retreat, this soon-to-open restaurant, helmed by one of the state’s top chefs, needs a secret passcode to enter.

IT’S the new restaurant so exclusive it requires a secret passcode to enter.

Opening this September, The Paddock will be the signature eatery at the soon to launch luxury country retreat Hazelwood Estate, situated on a privately-owned wagyu and polo farm in Beechmont, next to the Lamington National Park.

To ensure an exclusive experience for diners, a passcode will be provided upon booking, which is then used to enter the property.

“We’re going for that relaxed luxury approach and casual fine dining experience,” said Hazelwood Retreat general manager, Tom Simpson.

“We’re a private estate and we want to have that private estate feel.”

But that doesn’t mean the Scandi-cum-Queenslander, 50-60-seat restaurant will have an elitist attitude, in fact, quite the opposite, said Mr Simpson.

“It will be a beautiful country hospitality experience not only on the plate but also how it’s delivered with that genuineness to it.”

And ensuring that comes across in the food will be chef in residence Cameron Matthews. The ex-Spicers Retreats and Winston Pop-up chef will run the kitchen for the first three months, setting it up for a new head chef to take over at the end of the year.

“The restaurant is very much in my kind of style,” said Mr Matthews, who took the three-month stint as he didn’t want to move permanently from his home on the Sunshine Coast but was excited by the opportunity.

“I enjoy opening [restaurants]. I did a few openings with Spicers but it’s going to be hard to walk away from here to be honest.”

Serving lunch Thursday-Sunday and dinner Wednesday-Sunday, the venue will offer a two or three-course a la carte menu with dishes including Mr Matthews’ signature beef tartare, as well as meat cooked over the parrilla grill, and meals heroing humble local vegetables.

“It’s wholesome, grounded food but it has little twists and turns along the way,” the chef said. “Hopefully it’s food that people will recognise and understand but it will be different to the norm.”

Cameron Matthews at The Paddock restaurant at Hazelwood Estate in Beechmont.

A more casual lunch option will also be available for guests or members of the public stopping by for a bite, including bistro-style faves like a classic cheeseburger, old school steak dianne, fish and chips, and a pulled pork and coleslaw roll.

As for brekky, this will be exclusive to guests as part of their dinner, bed and breakfast package, but it will be worth a stay, said Mr Matthews.

“We’ll do a tray of local goodies. I’m thinking beautiful local ham, cheese, tomatoes, bacon, mushrooms, potentially a different type of pancake of sorts – like a black pudding pancake with sour cream and red onion jam; some nice pastries, preserves, the full gamut,” he said.

And the drink offering will be just as important, said Mr Simpson, with resident sommelier Luis Buchan curating a list of about 50 wines – 90 per cent Australian and 10 per cent international, including barolo, chianti and sancerre.

Local beers will also be on pour, as well as their own bespoke New England style lager created with the help of Victorian craft brewery Edge Brewing Project.

While for those who prefer a cocktail, there’ll be plenty of choice with head bartender Todd Butterworth running cocktail masterclasses on site, as well as mixing up drinks made with the best local spirits and garnishes prepared from fruits dehydrated on premises.

Guests will even be able to learn where their food and drink comes from with complimentary market tours of the garden, where everything from citrus to love trees are grown.

The property, including 17 cabins and three pavilions, and the restaurant will launch on September 1.