If you go
Tower Lodge is about two hours drive from Sydney or 35 minutes by chopper. High tea on weekends is $ 42 pp or $ 56 pp with champagne. Reservations essential. Call 02 4998 7022. More info www. towerestate. com. For transport by helicopter go to www. helicharter. com. au. almond prailine, fennel puree, medjool date sauce; sorbet, crisp lemon roll, raspberry powder, coconut and white chocolate; miniature petit fours which include tiny raspberry macaroons.
Executive chef Daniel Hunt was head chef at multi-award winning Roberts Restaurant from 2003, and eventually became Tower’s executive chef.
He even likes to cook when he’s off duty. His favourite meal to cook for friends and family is scallops with celeriac puree and crisp leeks with truffle oil.
Hunt has designed seasonal degustation menus using local Hunter Valley produce paired with one of six optional wine lists, featuring a selection of premium local and imported varieties along with Tower Estate’s own wines.
High tea, created by pastry chef Carla Wile, is $ 42 a head and is open to Hunter Valley visitors on weekends.
Wile makes the best lamingtons I’ve ever tasted. Seriously. The sponge is feather light and the dark chocolate coating has a magnificent bitterchocolate rush.
The Tower Lodge tea blend vanilla and rose petals – is recommended.
Room rates range from $ 710 to $ 810 per night and include accommodation for two, full buffet and a la carte cooked breakfast, complimentary afternoon tea, pre-dinner drinks and an evening turn-down service. – with highly