Kingfisher Bay Resort Group General Manager, David Hay, applauded the efforts of the restaurant's staff.
"It is fantastic that our signature restaurant has been recognised as the best in our region and it is a very deserving prize for the entire team led by Sous Chef Nathan Roberts who have worked so hard throughout the year to provide an amazing dining experience for our guests," Mr Hay said.
Kingfisher Bay Resort General Manager, Kevin Bailie, said he was incredibly proud of the restaurant's award-winning team.
"We have a very talented and passionate team who have worked tirelessly and continue to raise the bar for dining within the region," Mr Bailie said.
Bush tucker has long been synonymous with Kingfisher Bay Resort's eco-tourism philosophy - using native ingredients such as bunya nuts and pepperberries and featuring iconic native species including kangaroo, barramundi and even crocodile in their menus.
Mr Bailie said Seabelle's unique menu options and location on Fraser Island made the restaurant increasingly popular with visitors and locals alike.
"We will continue to experiment and develop exciting, sophisticated dining options that offer our guests the chance to try something deliciously different," he said.