PADDOCK TO PLATE

Local produce is the order of the day at Maheno and Seabelle restaurants, with our Executive Chef sourcing a wonderful supply of fresh, high quality produce including dairy from the Mary Valley, fresh vegetables from Childers and Darling Downs beef for guests.

Our aim:

"Where possible we try to source produce from within 100km radius direct from paddock to plate."

Mornay of Hervey Bay scallops shares centre stage with fresh local king prawns, bay bugs, line-caught local reef fish and local sand crabs. The Maheno buffet also offer a selection of hot and cold roasts and meat dishes and salad.

The menu differs on Friday and Saturday nights and still highlights our passion for using fresh local ingredients direct from paddock to plate.