Originally published on escape.com.au
From the moment I set eyes on it, I knew we were destined to be together. The room around it was plush and palatial; floor to ceiling sheer curtains covered windows that looked out onto garden framed by magnificent eucalypts and rolling hills, the fireplace was set and the sofa plumped and ready to envelop me, but it was the well dressed bed that attracted my gaze.
The army of cushions lined up to welcome me and the crisp linen, with tightly tucked corners, served as a beacon leading the way to luxurious, peaceful slumber.
I couldn’t jump in right away; I’d been invited to afternoon drinks with other guests in the courtyard, a regular weekend practice here, to sample some of the Lindenderry’s exquisite, award-winning wines. Before I could don my pyjamas and snuggle into the comfort of the bed, I had a dinner reservation in the elegant restaurant.
Lindenderry at Red Hill, a special occasion boutique hotel on the Mornington Peninsula, is synonymous with great food and wonderful wine. New chef Adam Beckett (formerly of Vue de Monde, Bacash and Paringa Estate), who recently replaced David Greene, has grand plans to take the already sophisticated restaurant to two hats. I enjoyed an impeccable meal of salmon carpaccio and roe followed by cuttlefish poached in butter, and an exquisite charred “Mandagery Creek” venison rump with pickled beetroot, goat curd, with mushrooms. However, it was the baked chocolate Alaska with passionfruit and poached garden rhubarb that stole my heart. Each course was with matched Lancemore estate wines.
From his welcoming offer of a bottle of wine and a blanket on the lawn at the start of the weekend, to the farewell kisses on each cheek, restaurant manager, David Enticott, is as charming as he is worldly. Passionate about his job and about every nuanced nook and cranny of the hotel (the garden, the food and the wine), he is a born storyteller and a wonderful person to have choreographing your dining experience. The solo diner can feel awkward in a restaurant geared towards loved up couples and families celebrating, but Enticott’s knowledge of every dish and the history of Lindenderry is a perfect accompaniment to the procession of delicious courses.
I collapsed into my bed later that night and slept for eight hours straight. When I woke, surprisingly refreshed after a night of wine matched dining, I was amused but not surprised to see that the bed was available to purchase from the mini bar menu. My dreamy slumber the previous evening was one of the best night’s sleep I’ve ever had, cocooned deep in the Lancemore’s exclusively engineered mattress with soft topper, which seemed to mould around my body like a lover’s embrace.
Obviously, I’m not the only one who’s ever felt so enamoured of their bed here at the Lindenderry. The hotel must have received enough requests that it made sense for them to add it to the list of mementos available.
I’m pretty close to making my purchase now. I want a Lancemore bed. I’m not only buying something to sleep on, I’m bringing a little of my Lindenderry weekend home with me. I’m buying the dream.
The writer was a guest of the Lindenderry.