Amid the patchwork of thirsty, golden countryside enveloping Victoria’s Bellarine Peninsula, a square of verdant earth emerges. An immaculate lawn and an imposing iron gate mark the entrance to Campbell Point House. Ascend the arc of a private, pine-tree- lined road and, at once, the roof of a grand château materialises, followed by the still waters of Lake Connewarre.

At first glance, guests could, justifiably, suppose their night’s lodging was an 18th-century French manor. And yes, at this property, everything new is old again. Designed by owner and architect Aaron Parkhill, the family home was built in 2008. Its ‘ageing’ facade is every bit intentional and cleverly deceiving to the unknowing eye.

Now, Aaron and his wife, Meg, have transformed their sprawling estate into a retreat that offers privacy, calm and an inimitable dining experience. Here, a maximum of 30 guests are able to wander the manicured grounds, where hedges are fashioned into fleur de lis motifs and chiselled ceramic figures dot the landscape.

Expansive and immoderately furnished rooms, an eager-to- please staff, an infinity pool overlooking the vast lake, and luxury suites contribute to the grandiose nature of the experience.

In a sunlit conservatory, the day begins with locally sourced cheeses, meats and preserves, alongside house-made pastries and bread, and eggs cooked to your liking. Guests can then explore Bellarine’s hedonistic heart, a short drive from Geelong. The region’s wineries, distilleries and casual dining spots are all within easy reach. A tasting at Curlewis Winery, Scotchmans Hill or The Whiskery, followed by fresh seafood at The Little Mussel Cafe, will whet appetites for the evening’s main event.

As the sun sets, guests settle in to the dining room for the chef’s degustation – the work of head chef Tobin Kent, previously on the pans at Brae and Gladioli. The menu showcases the surrounding landscape – including the kitchen’s own vegie patch – and it’s nothing short of noteworthy. With any luck, meals will end with ambrosial blue cheese mousse served with crisp wafers of pear and local honey. This dish alone is worth the trip.