A PLACE TO STAY

Visit a Mi­lawa Coun­try House.

North East Living Magazine - - Contents - words Anita Mcpher­son pho­tos Luke Plum­mer -Ben­te­tull­berg

TAK­ING a stroll on the man­i­cured lawns in the fore­ground of Lin­den­war­rah at Mi­lawa, it’s easy to un­der­stand why a cou­ple has cho­sen to be mar­ried on Satur­day un­der the shade of a ma­jes­tic elm.

It’s soft un­der­foot and a gen­tle breeze cools the space on a warm au­tumn af­ter­noon where guests will gather by the young or­ange trees, which are al­ready be­ing har­vested to pro­duce mar­malade for break­fast served in the bou­tique style coun­try ho­tel’s restau­rant, “Mer­lot”.

Later there may be danc­ing in the court­yard or cham­pagne sipped by the rows of grapevines within just a few steps of the restau­rant, where ripe mer­lot fruit hang ready to be picked, be­fore guests re­tire to one of the 40 thought­fully ap­pointed rooms.

While the prop­erty will cel­e­brate its 15th birth­day this year, gen­eral man­ager, Bente Tull­berg (pic­tured), said even reg­u­lar guests and those who choose Lin­den­war­rah for an overnight stay when trav­el­ling be­tween Syd­ney and Mel­bourne, can be over­whelmed by the quiet beauty and sense of seren­ity, which is framed through floor to ceil­ing win­dows in each room, as well as in guest lounges.

“They don’t ex­pect it – and a lot of peo­ple sim­ply en­joy it from the com­fort of the beau­ti­ful arm­chairs, even in win­ter while sit­ting in front of the fire with a glass of wine,” she said.

“They re­lax be­cause it feels more like a home than a ho­tel, sur­rounded by art­work which was in­di­vid­u­ally se­lected and pur­chased for this prop­erty when it was first built, in­clud­ing the hand­made ta­pes­tries and Moroc­can doors. A lot of thought has gone into it.”

Ms Tull­berg said lo­cals as well as guests also ap­pre­ci­ate that the quiet oa­sis has its own gourmet restau­rant with a menu show­cas­ing the finest, lo­cally sourced in­gre­di­ents, which may fea­ture pepita crumbed Mi­lawa quail or Mi­lawa honey and car­damom glazed duck breast.

But she said peren­ni­ally pop­u­lar dishes such as the Black An­gus scotch fil­let may be there for some time to come.

“We can’t take our pork belly off the menu – peo­ple want it all year round,” she said.

For more de­tails visit www.lin­den­war­rah­ho­tel-vic­to­ria.com.

“They re­lax be­cause it feels more like a home than a ho­tel, sur­rounded by art­work which was in­di­vid­u­ally se­lected and pur­chased for this prop­erty when it was first built.”

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