With a focus on putting “the best of Australia” on the plate, chef Dean Alsford (ex-Hellenic Republic Kew and Vue de Monde, Melbourne) has scoured the country for the finest quality, most ethical and sustainable produce available.

This might include wild venison from the north coast of NSW served blushing with notes of chocolate to balance out the meat’s gaminess, or octopus from Lakes Entrance in Victoria given a hit of heat from house-made XO sauce.

An a la carte offering is available, but it’s the chef’s tasting menu that delivers the best insight into the kitchen team’s skill and innovation, such as a playful ode to the Aussie favourite Milo with a dessert of malt crumble and custard with dark chocolate from the Daintree and malted milk espuma.

Sommelier Nivard Nelson works hard to create an ever-evolving wine list that not only pairs with, but elevates the familiar yet contemporary cuisine. There’s also a solid mix of champagne and vintage bubbles for those in the mood to celebrate.

The dining room is elegant and homely courtesy of a stone-clad fireplace and heavy timber beams but, if weather permits, outside on the terrace overlooking the pool and rolling hills is the place to be.

Exceptional dish: Fair Game Wild venison with chocolate