Gipsy Point's modern restaurant has a lounge with log fires in winter and sundeck with sweeping views.

Chef John Buckley's three-course dinner is preceeded by drinks and a cheese platter overlooking the Genoa River.

Guests are then summoned for a three-course meal which might include John Dory with dill butter sauce, flathead tails with fresh lime sauce or coconut prawns with mint yoghurt. On other days there might be creamy tarragon chicken with parsnip puree or frozen Grand Marnier mousse.

Dinner bookings are essential.