The O’Reilly’s invite you to our Mother’s Day Lunch Buffet, a sumptuous spread set high up at our stunning Rainforest Retreat – surrounded by ancient Gondwana Rainforest.
Presented by Executive Chef Daysen Mohite – celebrate Mother’s Day with a feast that reflects the love and warmth of home-cooked meals, elevated with fresh, quality ingredients and expert craftsmanship. Every dish is designed to be shared and savored, making this a truly special occasion around the O’Reilly’s family table.
Aside from our Mother’s Day Buffet, you’ll enjoy magnificent views of the stunning McPherson Range whilst taking in all the splendour of the lush green rainforest of World-Heritage listed Lamington National Park.
Make more memories on Mum’s visit with a spa voucher at the award-winning Lost World Day Spa or take advantage and make a weekend of it by staying at the Retreat or Villas with our Autumn Acccommodation Special– starting at only $560 Twin Share (2 Adults) for 2 Nights.
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Mother’s Day Lunch Buffet at O’Reilly’s Rainforest Retreat
Sunday, May 11th
11:30am to 3:00pm
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Adults: $89
Teen (13-17): $69
Children (4-12): $39
Infants (0-3): Free
* Vegetarian and gluten free options available
Mother’s Day Buffet Menu
Starters
- Selection of fresh bread rolls, sourdough, extra virgin olive oil butter and healthy olive spread V
- Antipasto Selection with shaved Sopressa, champagne ham, pastrami, Danish salami, Mortadella
- Beetroot hommus, smoked eggplant dip V, Salt Bush dukka V
Cold Selection
- Roasted Kent Pumpkin, sweet potato, olive and spinach salad with pine nuts GF
- Roma tomato, baby bocconcini, red onion and basil salad GF
- Classic Caesar Salad
- Fire roasted Squid, Artichoke, sundried tomato, rocket and Kalamata salad
- Rocklea Market Salad greens with ricotta and feta cheese
- Condiments: French vinaigrette, Balsamic dressing, Grapeseed-avocado dressing, mustards
From our Carvery
- Roast Diamantina Beef Sirloin
- Tweed Valley Roast Pork w/Apple Sauce GF
- O’Reilly’s Port wine jus GF
Hot Selection
- Baked carrots, parsnips, pumpkin and sweet potato V
- Tasmanian Huon River Salmon with lemon DF LG
- Chicken and Guiness casserole,
- Cavan Style Colcannon V
- Spinach and Ricotta ravioli in Truffle sauce V
- Herb Roasted Kipfler Potatoes V
- Panache of seasonal market vegetables tossed in Extra Virgin Olive Oil V
Dessert Selection
- Belgian Veliche Milk Chocolate Verrine, fresh berries, mountain flowers GF V
- Baileys, Pistachio and Almond cake GF V
- House made Sticky date Pudding with butterscotch sauce V
- Warm Bread and butter pudding V
Selection of Australian Cheese
King Island Blue Vein, Tamborine Cheddar, Burnie Tasmania Soft Brie, Crackers, gluten free Crackers, Quince Paste, dried fruit and nuts and fresh strawberries