Set next to a lush rainforest oasis, Forest celebrates sustainability working hand-in-hand with local farmers, growers and artisans. 

Contemporary, social, approachable and distinctly Australian, Forest, led by Executive Chef Etienne Karner, embraces the Northern Rivers region’s abundance of stunning ingredients.

Think poached Mooloolaba king prawns with avocado, green apple and coriander, Paroo kangaroo tartar with lemon myrtle mayo, line-caught local fish with Windaboo mushrooms or for the sweet tooth, a nest of Kataifi pastry with white chocolate and salted caramel parfait.

Passionately local, over 80% of Forest’s ingredients come from within a three-hour drive of the Resort. The environment also sits close to heart, with the restaurant using only sustainably sourced seafood and free-range proteins. Guaranteeing the highest levels of animal welfare, a selection of Forest’s wet and dry-aged beef is farmed at Crystalbrook Station*.

Throw in an organic herb garden, on-property beehives and a worm farm fit for a tv garden guru and you’ll start to get the idea.

Thirsty? For something with a bit of bite, try the Bam Bam with spiced rum, Campari and lemon myrtle or the Matcha Colada with Husk pure cane rum and homemade coconut matcha cream. Alternatively, peruse the heavenly international wine list, with options for every budget, as well as a selection of more than 30 sustainable, organic and biodynamic wines. 

Serving breakfast, lunch, dinner and just-drinks…The perfect place to feed your soul. Stay a while.