The Treehouse Hotel kitchen is run by David Maisey, a renowned Sydney chef with over 25 years’ experience working in kitchens in Byron Bay, Lord Howe Island, Avalon, Freshwater Restaurant & Arthouse Hotel.

The menu is contemporary Australian and celebrates Australia's diverse cultural influences, championing locally sourced ingredients and bold flavours. From the succulent grilled meats and fresh seafood to the colourful salads and mouthwatering desserts, the menu has a little something something for everyone.