HINTERLAND diners have a new reason to book a table at Spicers Tamarind Retreat, with Head Chef Alex Hall bringing fire, flavour and a fiercely local focus to The Tamarind.
Mr Hall, who grew up in the Moreton Bay region, returns to the Hinterland kitchen after more than a decade honing his craft at some of Queensland’s most respected regional venues, including Spicers Homage, The Peak and Beechmont Estate.
Known for his “root-to-shoot” philosophy, Hall embraces cooking over fire, working directly with producers, and minimising waste while maximising flavour.
His new menu at The Tamarind reflects a “fire to fusion” approach, blending the intensity of wood-fired cooking with the precision and balance of Asian, particularly Thai, cuisine.
“Thai food is big, bold and layered, and I’m excited to bring a modern flair to the menu,” Mr Hall said.
The seasonal menu celebrates Sunshine Coast produce through share-style dishes that showcase both technique and ingredient. Highlights include Mooloolaba prawns served with a red curry emulsion, coconut vinegar and a bisque-style oil made from prawn heads, exemplifying Hall’s zero-waste ethos.
A slow-cooked Wagyu brisket, finished over fire and paired with Penang curry and black garlic, delivers rich, deep flavours, while a sustainable cured fish dish featuring citrus, yuzu and smoked soy provides a lighter option.
Vegetarians and diners with dietary requirements are well catered for, with delicious options available across the menu.
The Tamarind team gladly accommodates special requests, including gluten-free, dairy-free, vegan and vegetarian dishes, ensuring a memorable experience for every guest.
Mr Hall’s return follows a two-year venture running a roaming wood-fired dining experience across the Scenic Rim, where he strengthened connections with farmers and producers, taking meals straight into paddocks and reinforcing his commitment to hyper-local sourcing.
At The Tamarind, Hall continues that focus on local suppliers while delivering refined, approachable contemporary Asian cuisine.
With a menu grounded in seasonality, technique and storytelling, he is positioning The Tamarind as a destination for culinary experiences meant to be shared, savoured and celebrated.
Alongside the new menu, Spicers Tamarind Maleny is offering current dining and stay specials.
More details are available at www.spicersretreats.com/restaurants/the-tamarind-restaurant/