Our passion for hospitality is at the heart of everything we do. And nowhere more so than in our kitchens and our award winning restaurants - where we unite warm, friendly service with deliciously fresh, seasonal produce and the finest of Australian and international wine. It’s in our blood – our DNA. We were, after all, one of the first boutique hotel operators in Australia to satisfy a growing appetite for culinary and sensory experiences in spectacular regional destinations like the Mornington Peninsula, King Valley or Palm Cove in Tropical North Queensland.  

 

Thanks to our physical locations, we are blessed with an abundance of fresh, local produce and teams of passionate, qualified foodies. We take the concept of paddock-to-plate literally and incorporate the very best of seasonal fare. From dairy, poultry and cattle farms to orchards, apiaries, breweries and wineries, our kitchens and cellars move to the rhythm of nature’s bounty.