Each day our chefs curate a menu that blends modern Australian and international cuisine showcasing the best locally-sourced, seasonal produce.
Locally sourced
Dining at Mt Mulligan Lodge is a celebration of the outback and our region, featuring quintessentially Australian ingredients like kangaroo, Bushy Creek beef, barramundi, and lemon myrtle. Every dish tells a story of our place in the world.
Locally sourced
It all starts in our own backyard with the best locally sourced produce and sustainability front and centre.
Dining Under the Stars
Our signature experience ‘Dining Under the Stars’ is a must do for any guests, and offers a truly memorable way to celebrate a special occasion in the outback.
An intimate seven-course degustation dinner is served on the edge of the weir under a blanket of stars with Mount Mulligan as your spectacular backdrop.
The menu is inspired by your outback surroundings and comes paired with Sommelier selected wines from our reserve wine list.
Wake up to The Mt Mulligan Breakfast served at your leisure from 8am in the Main Pavilion. Fuel up for the day’s adventures with a quintessential à la carte menu paired with coffee, tea, and fresh juices, showcasing fresh seasonal produce from our outback garden to your plate.
Taste the world with our changing tapas menu inspired by the flavours of Asia, Italy, Spain, Mexico, and Australia. Our lunch menu is tailored to suit your individual food preferences and served at 1pm daily. If you’d rather do some exploring, you can request a picnic hamper to take with you as you explore the rugged terrain of Mount Mulligan.
The Atherton Tablelands comes to life on the plate by night. Enjoy a relaxed dinner in stunning outback surrounds every evening from 7pm with fresh produce showcasing the best of our region.
Enjoy unlimited refreshments all day from the Main Pavilion bar. Included in your stay are a selection of quality Australian wines, beers, spirits and soft drinks to sip while you soak in the views of majestic Mount Mulligan. The cellar beverage list features Australian favourites as well as some beautiful wines from around the world.
Born in Lier, Belgium, Gianni ‘s passion for cooking was ignited at a young age, inspired by the times he spent cooking with his grandmother. He was just 13 when his official training began at the prestigious Spermalie Hotel and Tourism School in Bruges. After graduating, Gianni embarked on a two-year volunteer stint in Brazil however his culinary dreams pulled him back to Belgium, where he began working front of house at the two Michelin-starred restaurant Vrijmoed. Here, he learned the ropes of fine dining front to back, taking every opportunity to pick up knowledge from the chefs further fuelling his determination and passion to return to the kitchen. His perseverance led him to Zilte, a three Michelin-starred restaurant that honed his skills and steeled his resolve, preparing him for a pivotal opportunity at ’t fornuis under the mentorship of renowned Belgium chef Johan Segers.
Gianni moved to Australia and eventually found his place as Head Chef at our outback Mt Mulligan Lodge. Here, he thrives, crafting high-end cuisine with quality ingredients, supported by a talented team and endless potential for growth. For Gianni, the culinary world is a realm of endless creativity, where every dish tells a story, and every flavour leaves a lasting impression. He cherishes the creativity, the pressure, and the joy of seeing guests’ smiles after tasting his dishes, making his culinary journey as rewarding as it is challenging.
Gianni describes his own style as modern fusion, with a classical Belgian and French base. Paired with fresh Australian produce and the backdrop of the Australian outback, the menu at Mt Mulligan Lodge is always inspired. Expect strong sauces with depth, balanced with fresh and light crispy, sour flavours. His signature dish, Tuna tartare with shiso-infused soy vinaigrette, horseradish sour cream and pickled vegetables, exemplifies his ability to blend traditional flavours with modern twists.
At Mt Mulligan Lodge, guests dine overlooking the home billabong, with a sky full of stars overhead. The dishes match the uniqueness of this special place in the world. It’s a creative culinary challenge he’s excited about each and every day.
