Fine Dining at Saltmarsh
Saltmarsh is the culinary centrepiece of MeedowLineGroup, anchored in the hyper-specific produce of the Redland coast and the broader Moreton Bay ecosystem. Chef Marco Pellini treats every menu as a seasonal document - renegotiated with local growers and fishers each quarter so that what arrives at the table is genuinely of this moment in Thornlands. The dining room is as much about where you are as what you eat.
Five-Course Table-d'Hôte
The rotating table-d'hôte changes with each quarterly produce season and is printed fresh every Friday, ensuring that guests who visit in March eat a profoundly different meal than guests who visit in October.
Moreton Bay Seafood Programme
Chef Pellini works directly with two Redland Bay fishing families, receiving snapper, prawns, and mud crab within four hours of landing - a timeline posted visibly at the host stand each service.
Foreshore Grill - Midday Service
The casual Foreshore Grill operates from 12 pm serving open-fire flatbreads, Redland citrus salads, and char-grilled chicken with Davidson plum glaze in an outdoor setting facing the paperbark garden.
Private Dining Room
A 12-seat private dining room adjacent to the main Saltmarsh kitchen is available for pre-booked groups, with a bespoke menu consultation offered 72 hours before the event.
Sommelier-Free Beverage Pairing
Non-alcoholic botanical pairings - cold-pressed native herb tonics, fermented Redland ginger brews, and sparkling finger lime waters - are matched course-by-course by the kitchen team.
Chef's Counter Experience
Four seats at the open kitchen pass are released weekly for a direct chef's counter experience - six courses plated and narrated by Pellini himself, available Thursday through Saturday.