Flanked by fields of lavender, fronted by a formal rose garden and fountain and overlooking a lake from the rear picture windows, the sandstone villa and grounds could be a nostalgic transplant from Provence were it not for the backdrop of Australian eucalypt forest. The cosy fireside lounge and spacious dining room deliver a sense of occasion, enhanced by the gently attentive service. A new Spanish-born chef with impressive credentials (including as head chef at a Michelin two-star restaurant on Mallorca) has tweaked the seasonally adjusted, regionally sourced produce-driven menu up a notch or two. A wild hare and venison terrine with streaks of pumpkin puree, dots of bitter chocolate and a baton of tokay jelly is a visual and taste sensation. Pink-roasted duck breast sits atop braised witlof with a Guinness-reduction sauce and autumnal garnish of chestnut puree and quince. And for Spanish-style dessert, try a pile of churros with chocolate dipping sauce, creme Catalan and caramel icecream.