Signature Dining at Meridian Kitchen
Modern Australian fine dining built on Queensland produce — degustation or à la carte, Thursday to Sunday, bookings essential.
Hotel guests get priority tables; outside diners are welcome all service nights. The chef's counter seats six and sells out first.
- Instant confirmation
- Flexible cancellation
- Best-rate guarantee
Meridian Kitchen — what to expect
Head chef Daniel Ash runs a tight menu: twelve à la carte dishes and a five-course degustation at $145. The kitchen leans on Queensland producers — Mooloolaba prawns, Scenic Rim beef, hinterland greens delivered three mornings a week.
The room seats 60, split between the main floor, a wine-wall alcove for groups of eight, and the six-seat chef's counter facing the pass. Service is polished but unpretentious — staff actually know the menu.
Chef's counter
Six seats facing the pass — book it specifically, it's a different night out.
Dietary handled properly
Vegetarian, GF and allergy menus are full menus, not afterthoughts.
Hotel guest priority
Staying with us? Tables are held back for hotel guests until 48h out.
The numbers behind it
seats across three areas
courses on the degustation
service nights a week
diner rating
Figures from our own booking records — updated quarterly.
Signature Dining Reservation rates
Three honest options — pick the one that fits, no hidden extras at checkout.
Prices in AUD. Full resort price list lives on the rates page.
Booking Signature Dining Reservation, step by step
From first enquiry to the day itself — this is exactly what happens, no mystery.
Request a table
Date, party size and seating preference — main floor, alcove or counter.
Confirm the sitting
Two sittings: 5.30 pm and 8 pm. We confirm within the hour.
Flag dietary needs
Allergies and preferences go to the kitchen a day ahead, not on the night.
The evening
Arrive for a drink at the bar — tables are held 15 minutes.
Stay for a nightcap
The rooftop bar upstairs runs till late — your table booking gets you in.
More from Luna Resort
Signature Dining Reservation in photos
Shot on property — what you see is genuinely what you get.
Kitchen and floor
The crew that makes a booking feel like an occasion.
Daniel Ash
Head chef — ex-Melbourne fine dining, eight years on the Coast.
Isabelle Moreau
Sommelier — 200-bottle list, generous with tastings.
Leo Papas
Restaurant manager — runs the floor and the waitlist.
How Signature Dining Reservation compares
Next to the rest of the Luna line-up — pick the fit that's actually right.
Common questions
The things people actually ask before booking Signature Dining Reservation. Something missing? Ask us directly on the contacts page.
Chef's counter sells out weeks ahead
If you want the pass seats, don't wait — request your date and we'll confirm the sitting within the hour.
Prefer to talk? Reception answers 24/7 on +61 7 5596 1244 — or write to lunaresort@gmail.com.