DELICIOUS.COM.AU/TRAVEL Go online for more
travel news from Australia and around the world.AMID THE PATCHWORKof thirsty,
golden countryside enveloping Victoria’s
BellarinePeninsula,asquareofverdant
earthemerges.Animmaculatelawnand
an imposing iron gate mark the entrance
toCampbellPointHouse.Ascendthearc
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, suppose
theirnight’slodgingwasan18th-century
Frenchmanor.Andyes,atthisproperty,
everything‘old’is,infact,newagain.
Designed by owner and architect Aaron
Parkhill, the family home was built in- Its ‘ageing’ facade is every bit
intentional and cleverly deceiving to the
unknowingeye.Now,Aaronandhiswife,
Meg, have transformed their sprawling
estate into a retreat that offers privacy,
calmandaninimitablediningexperience.
Here,amaximumof30guestsareable
to stroll the manicured grounds, where
hedges are fashioned intofleur 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
oftheBellarinePeninsula–onagrandiosescale–during
herstayatapalatialnewretreat.CLOCKWISE (from top left): the
imposing facade of Campbell Point
House; luxuriously appointed spaces;
the inviting infinity pool; an elegant
bedroom in which to relax (inset)
green apple, green strawberries,
Meyer lemon and brown butter.
grandiosenatureoftheexperience.
Inthesunlitconservatory,thedaybegins
with locally sourced cheeses, meats
and preserves, alongside house-made
pastries and bread, and eggs cooked to
yourliking.Guestscanthenexplorethe
Bellarine’shedonisticheart,ashortdrive
fromGeelong.Theregion’swineries,
distilleriesandcasualdiningspotsareall
within easy reach. A tasting at Curlewis
Winery,ScotchmansHillorTheWhiskery,
followed by fresh seafood at The Little
MusselCafe,willwhetappetitesforthe
evening’s main event.
Asthesunsets,guestssettleintothe
dining room for the chef’s degustation- the work of head chef Tobin Kent,
previouslyonthepansatBraeand
Gladioli.Themenushowcasesthe
surrounding landscape – including the
kitchen’sownvegiepatch–andit’s
nothing short of noteworthy. With any
luck,dinnerwillendwithambrosialblue
cheese mousse served with crisp wafers
of pear and local honey. This dish alone
is worth the trip.
JUST GRAND
Edited by Sonya Gellert @sonya_gellertINSIDER.