Take time out to invigorate the mind, body and foodie soul along with reigniting your imagination amid the spectacular forests, natural mineral waters and historic villages of the Daylesford and Macedon Ranges region.
Rejuvenate at mineral spas and wellness retreats, be inspired by landscapes and galleries and, most of all, indulge in exquisite food and wine across the region.
Here are three Chef-hatted restaurants in the region we think you have to visit next time you are in the Macedon Ranges:
Lovingly crafted Japanese flavours are on the plate at Kadota restaurant (16) on Camp Street in picturesque Daylesford. This warm and inviting venue is the passion project of owners Aaron Schembri and Risa Kadota, whom the restaurant is named after, who met while working at some of Japan’s finest restaurants.
They have brought their passion for captivating food, drinks and hospitality from Risa’s hometown of Okayama to Aaron’s hometown of Daylesford; expect to be blown away by quality, taste and presentation. From the Haru luxury menu, try the vibrant snapper course with calamari, smoked eel, Chinese broccoli and lemon as a true celebration of Spring season flavours.
Offering up a taste of some of Daylesford’s freshest produce combined with smooth sophistication and elegant style is Sault (14) on Ballan Daylesford Road. Views are abundant and inspiring with the restaurant taking in 180-degree vistas of the surrounding lake, lavender fields and forest.
Catering to each and every need, Sault will adjust the atmosphere to suit; romantic rendezvous, celebrations or a group getaway, to name just a few. Sault’s Head Chef, Liam Scott creates seasonal delights, with produce used from the onsite gardens and the results shine in dishes like char-grilled octopus, dashi noisette, rouille and finger lime.
For a little slice of France in the heart of Daylesford, locals rendezvous at Bistro Terroir (12) on Howe Street. This sophisticated neighbourhood bistro is the place to savour fine fare, paired with a carefully selected drinks menu, whether stopping by for a quick catch-up, an extended liaison or private indulgence.
Dark wooden floors and exposed brick create a warm, welcoming vibe as diners bask in abundant natural light at white-clothed tables and ponder starters of tempura snails, sauce verte, garlic cream and croutons, followed by braised lamb neck, back strap, white beans, sourdough and jus.
