Major alterations were carried out over May - July 1988. Projects are ongoing with major work on spouting, exterior painting, roof and gardens being focused upon in the next five years. As well small conferences and seminars are popular, the ballroom being a superb venue for such meetings during the day. The five bedrooms have been restored to create a timeless environment featuring four-poster beds and generously swagged velvet curtains framed in lace. The magnificent ballroom, with its beautiful lead light windows, cedar benches and jarrah wood floor is now a splendid restaurant, which can seat up to one hundred guests, open both to houseguests and public every day of the week.
Cuisine is regional with a lighter, modern touch.
Chef and owner Martin Van Ooyen's fixed priced menu features local produce such as venison, milk fed veal, lamb, Lakes Entrance fish and famous Gippsland cheeses. The cuisine is complemented by a wine list that includes local and predominantly Victorian wines.