Many hotel groups offer on-property dining but not many can boast true gourmet experiences. At Spicers Retreats, Hotels and Lodges fine dining is as much a priority as luxury accommodation and impeccable service. From the magnificent modern Australian cuisine of Restaurant Botanica at Spicers Vineyards Estate, to the home-grown Wagyu served at Cotton’s Restaurant at Spicers Hidden Vale, to the famous seven course degustation menu of Spicers Peak Lodge Restaurant, the food at Spicers Retreats, Hotels and Lodges provides not just a reason to visit but a raison d’etre to return. And one of the main reasons for each restaurant’s success? Our team of award-winning chefs who devise innovative menus, champion the finest ingredients and create devastatingly distinctive dishes for each property, including renowned chefs Cameron Matthews at The Long Apron and Paul Blain at The Tamarind. Together with the rest of the team at each property they put together the ingredients to create not just an impeccable dining experience, but an intimately unique stay.