Elements Restaurant

Address: Fairhill Nursery & Botanical Gardens, 120 Fairhill Road,
Yandina QLD

Cuisine: Modern Australian   Seats: 80

Price: Main $12.40 to $26.00, Dessert $7.50  

Phone: (07) 5472 8885  

Chef: Mary Radiotis  

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Elements Restaurant Overview

Fairhill Native Nursery & Botanical Gardens in Yandina in the Sunshine Coast hinterland forms the lush backdrop to Elements Restaurant. Partly open to the elements, it’s a place where you can dine ‘at one with nature’, accompanied by the chirping of birds and the rustling of leaves. Mornings welcome the fresh flavours of pan fried field mushrooms in a lemon and chive cream sauce served with toasted Turkish pide, while afternoons are perfectly catered for with Devonshire tea, salads, burgers, paninis and more refined options like sage and rosemary crumbed lambs’ brains served with mashed potato, bacon, baby spinach, sweet potato crisps and lemon bush pepper butter.

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MORE ABOUT ELEMENTS – OUR MENU

o Great breakfast including croissants, eggs Benedict with smoked salmon or bacon with our Béarnaise sauce, creamy chive and lemon mushrooms, big breakfast or omelette
o Light lunches including homemade quiche, burgers and hearty soups, using organic breads
o Offering some more sophisticated meals such as crispy skin Atlantic salmon, roasted chats, char grilled asparagus and Béarnaise sauce; Crumbed lambs' brains with creamy mash, bacon, lemon pepper butter and sweet potato crisps.
o A wonderful selection of homemade cakes that cater for gluten free diets as well as a variety of muffins and scones
o An extensive range of wines and alcoholic beverages, teas and coffees, milkshakes and soft drinks


Our diverse cuisine coincides with our quality surrounds, all combined Elements is a definite dining destination; it's a gorgeous drive to ours from the Coast or Brisbane. Upon arriving the relaxed world you encounter is a welcome escape from life's hectic pace.

We're family friendly, and have a children's menu designed to put smiles on their little faces. Our catering services take care of group bookings, including seniors groups, and are the perfect option for special occasions and events.

ELEMENTS CHEF PROFILE: Mary Radiotis

I was born in Melbourne and my parents would have to be my greatest influences. They showed me what it takes to be an owner/manager of a small business. I spent most of my childhood growing up in Melbourne's inner suburbs where my parents owned Milk Bars. These were local corner stores open from morning to night. Here I saw an incredible work ethic and my training as a very young cashier started at pre-school.

Being a small business minded person my dad then moved on to the Preston Market, a hub for fresh produce and a variety of cultures. Our family owned a fresh fruit and vegetable shop there. My fresh produce training began as a teenager, helping out before and after school and going to the wholesale market occasionally with my dad. He then bought a fresh poultry shop... more fresh produce! I spent some years here working for the family business. These were key years in learning about poultry and game, and seeing what dedication and hard work went into making a business successful.

My mum and aunties have been my greatest culinary influences. Growing up I was surrounded by traditional Greek dishes and an abundance of amazing food that was shared with family and friends. My mum not only showed me how to cook but shared her creativity with me, her passion for food and obsession for quality produce. To this day she uses the freshest of ingredients from her own garden.
Becoming a chef had not always been foremost in my mind.

I've always had a passion for cooking; however, I went on to study Primary Teaching. On completion of this course I travelled through Europe only to find myself cooking in a restaurant on the island of Paros, Greece. I loved working in the kitchen! Upon returning to Melbourne I undertook a series of jobs including relief teaching, pool lifeguarding and swim teaching.

My parents were, for the most part of my life, involved with their own small businesses, including Milk Bars in the 1970's, the fruit and vegetable shop in the 1980's and a the fresh poultry shop in the 1990's. I was always involved in these businesses and they had a huge influence on what I would choose to do later on in life.

I went on to complete a cooking certificate at Box Hill Institute of TAFE where my passion for cooking increased. I undertook a series of cooking jobs but it wasn't until I arrived on the Sunshine Coast in 2006, that my employer at the time encouraged me to become a qualified chef. With a lot of hard work and perseverance I am now the chef/owner of Elements restaurant, Yandina.

Elements Restaurant Menu Sample

Crispy skin Atlantic salmon, roasted chats, char grilled asparagus and Béarnaise sauce; crumbed lambs’ brains with creamy mash, bacon, lemon pepper butter and sweet potato crisps; and Devonshire tea with homemade scones.

Elements Restaurant Map