Healesville Hotel

Seasonality is key in the kitchen at this timeless Edwardian beauty in the heart of town. Produce grown in the kitchen garden is picked and plucked daily and might end up as a delicate tomato consomme, bright with celery and elegant tomato-jelly cubes. Or jamon ribbons may be intricately entwined in a vibrant herb and apple salad, finished with crisp pork-belly slivers and an artistic smear of tomato. Service can become a little lax; pass the time studying the sturdy wine list or soaking up the hotel's considerable charms. The stunning old-world surrounds are resplendent with wicker chairs, graciously set tables, and huge flower arrangements - fitting of a special-occasion restaurant such as this. A fat snapper fillet complements the grand sense of occasion, flattered by a zucchini puree freckled with fregola and mint. Pavlova with candied rose petals bodes well for a tokay. Chink-chink to the grand old dame.