Tracy Norman bought the iconic resort a year ago and has given the 2.8 hectare (seven acre) property a cosmetic facelift.

Cr Norman said the combination of historic Australian train carriages known as “red rattlers” and fine dining will have broad appeal.

“The restaurant is aimed at being a destination in itself,” she said.

“Apart from train buffs we also think (the resort) will appeal to families.”

Rattlers Chef is Ben Watson who is no stranger to fine dining, having served up his cuisine at Twine Restaurant in the Hunter Valley where he worked with Matt Dillow and in resorts at Port Douglas.

While he won’t be pigeonholed into a particular style of cuisine, Ben said he preferred to “not work the food too much”.

“We’re working on an ethos of paddock to plate where we will have seasonal produce, grown locally and organically, where possible, and let that speak for itself,” he said.

Ben’s degustation Chef’s table menu will feature six courses with a family friendly dining option also available on Friday and Saturday nights and there will be a Sunday brunch.

The restaurant launch will take place in March but guests at the Dungog and District Chamber of Commerce dinner meeting later this month will get a sneak preview of the new Rattlers and resort changes.

The gardens and grounds have all been spruced up and there’s a new vegetable garden in planter boxes made of e-wood which is recycled printer cartridges. The chapel which features a stained glass window has also been revamped.

More renovations are in the pipeline, including a putt putt golf course and children’s play area, an RV parking area and a communal camp kitchen and new laundry facilities.

For train enthusiasts there’s three carriages and one engine – a 3601 – to stay in, with the “Walsh Island Dockyard, Newcastle” manufacturing stamp on the restaurant entrance.