CAMPASPE COUNTRY HOUSE RESTAURANT
Campaspe Country House also boasts a restaurant regarded as the Macedon Ranges finest exponent of regional cuisine and recommended by The Age Good Food Guide. After dinner, guests are invited to relax in one of the two private lounges before retiring for the night.
FOOD AND BEVERAGE
Head Chef, Brad Lobb is the current International Association of Conference Centres' Australian Chef of the Year. Brad's passionate use of local and seasonal produce culminates in outstanding regional fare that showcases his distinctive style and technique. Having worked for six years as Head Chef at Frangos & Frangos in Daylesford and five years at Bazzani's Warrenmang Vineyard Resort, Brad is well acquainted with the concept of high quality food and wine in a rural setting. With such a solid grounding as these two restaurants offered, it's little wonder that Brad's inspired modern take on regional cuisine has attracted favourable reviews. Brad uses the best local produce to create inspired dishes for Campaspe Country House. To choose but one of the tantalising entrées on the menu, picture this: a salad of roasted Central Victorian quail on rocket with Istra prosciutto crisps, Heathcote William pear, roasted walnuts, Holy Goat fromage frais and honey mustard dressing.
Having developed close relationships with many of the region's best wineries the Campaspe Country House wine list is a veritable "Who's Who" of the cool climate wines of the Macedon Ranges, with noteworthy labels predominating in the listings of sparkling, white, red and dessert wines.
Twenty superbly appointed bedrooms await, each with private bathrooms or ensuite, and all are within easy reach of well-equipped conference rooms and recreation facilities.