Make this Mother’s Day one she’ll truly remember.
Join us at O’Reilly’s Rainforest Retreat for a special Mother’s Day Lunch Buffet set high above the valley, surrounded by the breathtaking beauty of the Gondwana Rainforest.
Enjoy a generous buffet curated by our Head Chef—featuring fresh, seasonal ingredients and elevated takes on comforting favourites. Designed to be shared and savoured, it’s the perfect way to bring everyone together and celebrate Mum.
All set against sweeping views of the McPherson Range and the lush expanse of Lamington National Park—a setting that turns a great lunch into an unforgettable experience.
Make the day even more special:
• Add a spa voucher at the award-winning Lost World Day Spa
• Or turn it into a full escape with our Autumn Accommodation Special from just $600 twin share for 2 nights
Limited availability—secure your table now and celebrate Mother’s Day somewhere truly special.
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Mother’s Day Lunch Buffet at O’Reilly’s Rainforest Retreat
Sunday, May 10th
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