A new luxury retreat to the west of the Gold Coast will open its doors tomorrow designed as an opportunity for travellers to escape to the country and partake in the great outdoors.
Hazelwood Estate is located in the town of Beechmont in the Numinbah Valley, around 40kms inland from the Gold Coast beaches. Set on a wagyu and polo farm, guests can access the property via a gate code provided in advance of each booking.
The property can sleep 46 guests aged 14 and up in total across 17 twin share King Farm Cabins, with a further three Luxury Pavilions each able to accommodate four people. Rooms feature individual fireplaces, a private outdoor deck and ensuite with rain shower and locally sourced minibar.
Sustainability forms a key part of the Hazelwood Retreat guest experience, with 5,000 trees planted in the surrounding area. All buildings have been fitted with solar power, which currently supplies 70% of the property’s total energy consumption.
A forthcoming supply and installation of Vanadium batteries in the next two years is set to see the property go entirely off the grid. Water supply comes from 600,000 litres of stored water, all harvested from rainwater.
Hazelwood Retreat General Manager, Tom Simpson, said the lodges have been designed with privacy in mind to allow guests to fully immerse themselves in nature and its tranquility.
“Our Pavilions and Cabins are perfectly positioned for a secluded getaway, without forgoing life’s little luxuries,” Simpson said.
“Guests can wake early to watch the sunrise over the hills, listen to the calls of the whipbirds or watch a wallaby jump past before slipping back into their king size bed in front of their personal fireplace.”
Guest facilities include a communal relaxation hub known as The Club House which features a warm fire and views over the polo fields, along with a day spa. Dining facilities include The Paddock restaurant which celebrates the region’s farming heritage and is directed by Chef-in-Residence, Cameron Matthews, who moves to the role from his former post as Executive Chef at Spicers Group.
“Our menu is built around food sourced from local markets, our very own market garden and beehives, and premier Australian producers,” Matthews said.
“Our focus is on creating an incredible dining experience that will leave you inspired and full. We’re proud to share this authentic paddock-to-plate philosophy with you.”