I was so excited to receive an invitation to visit The Overflow Estate 1895 that I did not hesitate to reply ‘YES’ straight away. She Society were invited to try a taste of their new restaurant menu. The Scenic Rim is one of my favourite destinations to visit with its country hospitality, fresh produce, gorgeous scenery and its closeness to Brisbane. We left our home and in only an hour and twenty minutes we had reached our picturesque destination on the banks of a lake.
The first thing I noticed as we drove in was the sheer size of the sparkling Lake Wyaralong. On weekends you can picnic on the lawn by the lake or grab a charcuterie board while you taste some of the estate’s magnificent wines. The restaurant itself is very modern, edgy, light and airy and was opened in 2018. Walking through the nearby vineyards you get a real sense of the love and terroir which is evoked in this estate’s wines.
The Restaurant
A long lunch table was set and as our group gathered: media, influencers, foodies and champagne connoisseurs, we began to realise that today we were in for a very special experience. The friendly Emily looked after us superbly from the moment we arrived, and I was soon introduced to French Executive Chef Olivier Boudon. Olivier is an eighth-generation chef with a twinkle in his eye and a love for the region’s produce. Affable and friendly English Michelin trained chef Jake Hatch is the other half of the the team and between them they came up with the restaurant name Roastbeef & The Frog to honour their respective heritage. The food served shares the very best of British and French cuisine with these two skilful chef’s masterful cooking techniques making the many locally sourced ingredients sing.
The History
We were greeted by owners of The Overflow Estate 1895 David and Noelene, who shared a little history with us. The estate was originally a grazing property first run by pioneers and graziers who were all women, until it was bought by the Joyce family. Joyce Mountain overlooks this estate, so this family was very influential in this region. The estate spans the Beaudesert – Boonah Highway and fronts the Wyaralong Dam. This newly constructed dam, completed in 2010, forms the northern boundary.
The Overflow Estate 1895 boasts around 12 kilometres of waterfront land and is essentially a little island. There are 500 head of cattle, a sand mine, sandstone quarry and of course the winery. But today was all about the food (and the wine!) and specifically the fabulous new menu created by the power of the ‘bromance’ between Olivier and Jake. Sitting on the deck overlooking the lake we felt as though we were back in Stellenbosch or the South of France with the sleekly designed area perfectly situated to catch the breeze, soak up the Friday lunch vibes and while away a few hours in this magnificent part of the world.
The Food
To start we enjoyed a glass of the Storm Cru Sparkling Wine paired with a Gazpacho made with local Cauldron Gin, Cucumber and Finger Lime Sorbet. This was my husband’s dish of the day. It was a something he normally wouldn’t have ordered which is why trying a degustation menu is such a delight. This cold soup was refreshing and light, the perfect compliment to the bubbles. We would definitely order again.
I have to admit that even though I have been to France many times I have never tried snails. Today I did and they were delicious. The chefs had combined Snails in Wild Mushroom Arancini, Smoked Garlic Beurre Blanc & Confit Morel. This Italian/ French inspired dish was paired with a lovely Italian style Fiano wine from 2022. It was rich on the palate with hints of citrus and pineapple. Good with the rich flavours here.
Next was a Queensland Black Tiger Prawn, Crayfish Bisque, Rouille, Crouton which had us all asking for spoons to slurp up the last of the delicious bisque. The execution and technique were spot on, and we sipped my favourite wine of the day, Vermentino 2023. And yes, a couple of bottles did come home with us as there is a cellar door attached to the restaurant.
My pick of the day was the Quail – Breast & Leg, Watercress Purée (made with herbs from the nearby Riverdale Herbs), Jus reduction, Pickled Shiitake. I often order quail and am disappointed with the lack of meat and wrestling with tiny bones. Not here… the meat was juicy and easy to eat, and it had been perfectly butchered and cooked. The bright green cress sauce was a delight, and the salty robustness of the shiitake brought just the right note. A ten out of ten from me. David added a Rose to our mix which was the most beautiful pink, and we enjoyed our first red wine, Tempranillo.
All at the table gave a massive tick of approval to the Stilton Panna Cotta, Beetroot Jelly, Walnut Tuile. The pannacotta was silky and tart with the sharpness of one of my favourite cheeses – Stilton. (My British uncle introduced me to this cheese with a glass of port from Porto in Spain many years ago.) The flavours melded beautifully, and it looked a delight on the plate. David paired this with the rich Montepulciano 2021. This full-bodied wine is a a deep plum colour and has rich berry flavours. This one was a winner with my red loving husband.
Sweet tooths were not forgotten with a Chocolate Delice, Mango Passion Coulis, Peanut Butter Ice cream, Honeycomb which was a symphony on a plate. A sweeter Storm Cru Sparkling Rose paired beautifully with our dessert. You can’t really get much more paddock to plate than this with Emily telling us the mangoes in the sauce came from her own tree at home. My husband is still raving about the peanut butter icecream. It was truly delicious!
We all agreed it was the very best meal we’d had in a long time, and we simply could not fault a thing. It was magnificent food from two obviously talented and passionate chefs. Much of the food came from the region; The Butcher Co, Cauldron Gin, Kengoon Farming, Scenic Rim Farmbox, Truc Lam Mushrooms, Tarome Crayfish, Scenic Rim Milk, Cream, Butter, Riverdale Herbs, Wickham Farm, Flagstone Creek, Kulgun Mangoes and of course all wines from our wonderful hosts at the Overflow Estate 1895.
So, whether you come for the day or stay and play in one of the five accomodation pods dotted around the property, when you visit Roastbeef & The Frog, you will be treated to a magnificent meal in a gorgeous setting with top notch and welcoming service paired with an array of superb Queensland wines. Over good food and wine strangers became friends, we laughed, told stories and all agreed we would return again soon to this magical place.
The new menu for Roastbeef & The Frog will be coming this week with a choice of degustation menus and an a la carte offering. A little birdie told me that the restaurant hopes to open soon for dinner on a couple of nights of the week. It will be a romantic experience and so picturesque looking out over the lake of an evening. For divine food and lovely Queensland wine head to the Scenic Rim this Autumn and explore the hidden gem that is Overflow Estate 1895. We can’t wait to visit again.
Michelle Beesley is a Brisbane born and bred former primary school teacher. A wife, proud grandma and mother of three grown sons, Michelle is thrilled to have recently published her debut contemporary romance novel, It Happened in Paris, with Serenade Publishing. Her novella – Escape to D’ Amour was published in 2019. Michelle’s work can be found in the anthologies – Destination Romance and Short & Sweet. When not reading or writing Michelle can be found at a coffee shop chatting with friends, front row at a fashion show, or beside a rugby union field cheering on her favourite teams.
Michelle is a reluctant traveller, Francophile, keen walker and avid yoga enthusiast plus a book, film and theatre lover who loves everything pink and sparkly (including champagne). You can find Michelle on instagram @michellebeesley_writer and her website: michellebeesley.com.
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