We are an iconic provider of hospital-based healthcare, striving to deliver an exceptional standard of care
We comprise several hospitals, health centres, a nationally accredited education provider and a world-class research institute
We are a nationally accredited, hospital-based Registered Training Organisation - the only one of its kind in Queensland
We are part of a collaborative research institute with The University of Queensland and founding partner of the Translational Research Institute
Mater is the first hospital in Australia to offer hotel-like Room Service to patients.
The Room Service menu is comprehensive and offers patients delicious meal options that cater to every taste, and are clinically suitable to meet individual dietary requirements. Meals are freshly prepared, ordered at your convenience (between 6.30 am and 7 pm) and delivered directly to your room within 45 minutes.
Mater has partnered with celebrity chef, Luke Mangan, to serve a range of specially-tailored, restaurant-style meals to bring an extra touch of comfort to patients.
Mater Nutrition and Food Services Director Sally McCray said providing the option of restaurant-style meals that patients can order at a time of their choosing had led to improved nutritional intake and reduced food wastage in the hospital.
“We’ve been changing the notion of hospital food at Mater for nearly a decade now, from providing room service to offering creative and contemporary dishes with high nutritional value,” she said.
Our newest Luke Mangan chef's menu is packed full of goodness in a micro way!
We’ve incorporated micro herbs and greens that have added nutritional value to provide patients with nutritionally-balanced, restaurant-quality dishes.
The fresh herbs and microgreen are grown on-site in vegepods and is part of Mater's pilot program - pioneering therapeutic horticulture for its hospital staff by introducing a edible garden.
The pilot is the first of its kind at an Australian hospital and is being run in conjunction with Bond University researchers to determine the health and nutritional wellbeing benefits of gardening at work.
View the latest menu here
If you are on a diet that has special requirements, including preparation for a procedure, your menu choices may be modified or restricted. To assist you in making a healthier meal choice, there are symbols throughout the menu to indicate:
Our Room Service Call Centre will assist you to make appropriate selections for your individual needs.
Products with precautionary allergen statements such as “may contain traces of…” may be included in menu items offered for allergy diets (gluten, nuts, soy, egg, milk and seafood). Please discuss any concerns regarding specific food allergies with the Room Service Call Centre on 07 3163 3663.
Simply by using the bedside telephone and dialling 3663 or using My Mater Bedside on your TV; meals can be ordered between the hours of 6.30 am and 7 pm and a menu is available at the bedside for your reference.
Your clinical needs and dietary requirements will be taken into consideration and meals provided accordingly.
If you require further information, speaking to your care team and they will be able to assist you.
At Mater, we’ve had significant success with awards and research publications for our innovative food service model implementations, which ensure improved patient, clinical and organisational outcomes.
Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost
Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients
Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review
Our other areas of research:
Implementation of an electronic solution to improve malnutrition identification and support clinical best practice
Supporting Health Care Staff With Family Meals During the COVID-19 Pandemic
Vending Machines in Australian Hospitals: Are They Meeting the Needs of the Consumer?
Work site food purchases among healthcare staff: Relationship with healthy eating and opportunities for intervention
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