Lurleen’s, which overlooks Moreton Bay and Stradbroke Island from Sirromet's Mount Cotton headquarters and vineyards, won the ‘Best Restaurant in a Winery’ category for the second successive year at the awards, which were held at the Brisbane Convention and Exhibition Centre.

The result means Lurleen’s has qualified for the Restaurant and Catering Queensland finals, along with other regional winners of the category, at the Brisbane Convention and Exhibition Centre on September 15.

“To win this award two years in a row shows we have maintained quality service over a long period, and this is important in the success of any restaurant,” said Lurleen’s Executive Chef Erik Van Alphen.

"We have created some new dishes and flavours based on traditional French cuisine, with particular attention to the balance with colour, intensity, texture, and design of the food. Obviously our efforts have not gone unnoticed by the judges of these awards and this is extremely satisfying.”

The 47-year-old Dutchman, who holds a European Master Chef degree, said crucial aspects in the popularity of Lurleen’s were the diversity of the menus, which were changed monthly, and being in a position to match courses with appropriate Sirromet wines.

“Since we are located at winery our restaurant staff are regularly asked by customers which wine suits a particular course they have chosen,” he said. “This is a unique feature of the total dining experience at Restaurant Lurleen’s.”

“Our ‘house specialty’ is another interesting feature of the menu – this month it is slow pan-roasted New England white rabbit ‘au basilic’, which is something quite different.”

All fresh produce used daily in the restaurant is grown on-site in organic vegetable and herb gardens, and there is also an organic orchard.

Restaurant Lurleen's is open for lunch from 11.30am to 3.30pm seven-days-a-week, and for dinner from 6pm on Thursdays, Fridays, and Saturdays.