Spirit House

21/10/2026

Wok-tossed squid w/ Laksa beurre blanc, mushroom, and crispy noodles.

A very Spirit House way of doing things: take a French classic, introduce it to South East Asia, put it in a wok, and see what happens.

This is what happens when technique meets a little irreverence.

Available now on the restaurant menu: https://www.spirithouse.com.au/menus

16/09/2026

Date night dinner and a show... Plus a little hands-on action.

This Friday evening, swap the usual dinner reservation for something a little more hands-on - with a wok, of course.

School of Wok is a chef-led cooking class built around one of the most useful skills in Asian cooking: learning how to actually use a wok well.

You’ll get hands-on with the heat, timing, tossing, sauces and techniques that make wok cooking fast, punchy and full of flavour - the kind of things that are hard to learn from a recipe alone.

Then, once the hard work is done, you'll sit down, eat the lot and have time to talk about your feelings and next week's schedule.

Call it date night with better returns.

School of Wok
Friday, 18 September
$150pp

www.spirithouse.com.au/school

09/08/2026

What’s for dinner at your place?
If the answer is “the same five things we always cook, but in a slightly different order”, it might be time for an intervention.
We’ve got three hands-on cooking classes coming up soon with some spare seats, packed with new recipes, excellent food and the very real possibility of finding your next dinner-party show-off dish.
Mon 17 Aug — Spirit House Restaurant Classics (GF)
Learn some of the dishes that made Spirit House famous. Your takeaway menu may never recover.
Tue 18 Aug — Feasting with Friends
Because inviting people over for dinner is much more impressive when you appear to know what you’re doing.
Wed 19 Aug — In The Mood For Thai Seafood
Fresh, fragrant, spicy and considerably more exciting than whatever is lurking at the back of the freezer.
Cook it. Eat it. Take the good ideas home.
Each class runs 9:30am–2pm. We call it cooking school, but considering lunch, w**e and b**r are included, “school” is doing some fairly heavy lifting.
So, which day are you booking?
Book your place: https://house.spirithouse.com.au/school See less

07/08/2026

We are so proud of Ashton for winning Queensland's Nestle Chef Hat award. He will soon be off to Melbourne to compete in the national championship.

Hats off to head-chef Tom Hitchcock who is constantly nurturing and pushing the young chefs to take their skills to new levels and, more than that, do his part in promoting and being a great ambassador for "cooking" as a career choice.

A 22-year-old Sunshine Coast chef has claimed the Queensland crown in a prestigious culinary competition.

03/08/2026

August's Cooking School schedule is officially underway, with everything from hand-pounding traditional Thai curry pastes and Vietnamese favourites to restaurant classics and feast-worthy menus.

And for a little extra incentive...

🔥 Tuesday 4 August – In the Mood for Thai Seafood
🔥 Wednesday 5 August – Meat to Please You

Both classes are $150 per person for a limited time.

A rare special on two of our chef-led, hands-on experiences.

Book now: spirithouse.com.au/school

22/07/2026

Who says a destination wedding needs an airport?

Congratulations to Simon & Michelle, who recently celebrated an intimate wedding with us at Spirit House. With lush tropical scenery, incredible food and their closest family and friends, it was the perfect backdrop for a day they'll never forget.

Wishing you both a lifetime of love, laughter and many return visits. 🥂🤍

Whether you're keeping it beautifully intimate or inviting everyone you've ever met, our Function Planner is the perfect place to start: https://www.spirithouse.com.au/functions

10/06/2026

Kingfish Crudo w / roasted chilli paste, basil dressing & cumquat kosho

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Hoi Lai is a Thai stir-fried clam dish (usually... unless you're the Spirit House) garlic, chilli, basil and a flamin' hot pan. ⁠
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We slowed it down.⁠
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Same flavour profile, just pulled out of the wok and reworked as a dressing. Our our house-made roasted chilli paste, Nam prik pao, forms the base and is layered with basil, chilli oil, shallot and black pepper to carry that same depth.

Sliced yellowtail kingfish from Port Lincoln takes the place of clams. Finished with cumquat kosho for a sharp, fermented citrus hit that cuts through everything else.⁠
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Same dish, technically. Just… reassembled.⁠
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Available on the restaurant menu now: https://www.spirithouse.com.au/menus

04/06/2026

Got an RDO to burn? Feel a cold coming on that can only be cured by curry paste, fresh herbs and learning to cook?

We've had some cancellations in our South East Asian Classics class on Thursday, June 11.

So, we’ve dropped the class to $150.

Spend the day chopping, pounding, stirring, sizzling and feasting in our Cooking School kitchen as our chefs guide you through a collection of South East Asian classics.

You'll learn the techniques, skills, and flavours behind recipes made to be recreated at home.

This will be the most productive sick day you've ever taken.

Book now: www.spirithouse.com.au/school

P.S. We won't tell your boss... unless you are a Spirit House employee.

03/06/2026

It’s June, which means you’re either about to owe the ATO money or you’re getting a refund. Ether way, we have an elegant solution.

It turns out that the trauma of End of Financial Year is completely neutralised by sitting under around our lagoon next to a fire place with some good friends, great food and a cocktail in hand.

Right now, the skies are clear and the weather is glorious.

So why not join us at Spirit House and let us help you turn tax time into your favourite time of year?

Whether the ATO is taking your money or giving it back, winter is a lot more enjoyable with a fire, a feast and a cocktail.

www.spirithouse.com.au

02/06/2026

Green Chu Chee Curry of Murray Cod w/ squid noodles & black lime dressing⁠
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Chu Chee is a coastal Thai curry built for seafood. Thick, rich, glowing in red chilli - something you pour over fish and don’t question.⁠
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Naturally, we questioned it.⁠
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A green Chu Chee built on lemongrass, kaffir lime and green chilli, with kaffir lime pepper oil emulsified through it for a bit more depth and a lot more intent.⁠
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Murray cod takes the lead here - a fatty, freshwater fish from the Murray River, with the skin dried for 48 hours (crispy fish skin 🤤 if you know, you know).⁠
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Around it, things get slightly less traditional. ⁠
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Squid gets thinly cut into noodles and poached in brown butter. Black lime fermented, dried, folded through a dressing, and crispy fish oil made from frames that have been pushed well past their intended use.⁠
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At some point our Chef's decided this stopped being a curry and became something else entirely.⁠
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Available on the restaurant menu now.