Your guide to the famous Pole House on the Great Ocean Road

Jo StewartBy Jo Stewart
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An icon of the Great Ocean Road, The Pole House is one of Australia’s most photographed holiday homes.

A Great Ocean Road landmark marvelled at by visitors from near and far, The Pole House  is an astounding architectural masterpiece. And unlike many other trophy homes, this is one you can actually stay in. If you feel like splashing out on a stay with a difference, take yourself to the edge of Australia by booking a couple of nights in this seemingly suspended house overlooking Fairhaven Beach.

Location

One of the best things about the Surf Coast is that it feels completely removed from the city yet is just one, easy car ride away. From Melbourne CBD it’s only a one hour and 40-minute drive to reach the famous Pole House in Fairhaven. If you’ve just jetted in from overseas or interstate and are travelling straight from Melbourne Airport, the drive should take you just under two hours, depending on traffic.

The Pole House Fairhaven perched on a cliff
The Pole House is only a one-hour and 40-minute drive from Melbourne CBD.

Located on the Surf Coast, when you hit the town of Aireys Inlet, you’re getting close to experiencing the glory of the Pole House. Once you pull up outside the house, make your way along the floating walkway. This unique piece of architecture looks and feels as though it’s hovering. Supported by a single, hulking steel pole, the Pole House is something of an icon, perched 40 metres above Victoria’s Great Ocean Road.

The Pole House Fairhaven above the beach
This stunning accommodation rises 40 metres above the dunes.

One thing you’ll need to get used to is the attention this special house receives. While you’re enjoying your stay, don’t be surprised to look out onto the beach to see people craning from a distance, admiring the Pole House rising above the dunes. Understandably, this head-turner is a bit of a local landmark.

the front facade and floating walkway at The Pole House Fairhaven
Make your way along the floating walkway.

Style & Character

First built in 1978 by Frank Dixon, the original, mostly wooden structure was compromised by the corrosive effects of the sea air. The new owners made the decision to demolish it in 2013 and replace it with a state-of-the-art construction that stays true to the original architect’s vision. The new incarnation reimagined by Franco Fiorentini from F2 Architecture is a minimalist, luxury take on the previous building that will see it stand the test of time.

the kitchen interior at The Pole House Fairhaven
The interior boasts a luxurious, minimalist aesthetic.

The interior is now a modern masterpiece. One of the major changes that architects made was to install floor-to-ceiling retractable glass walls on the ocean-facing side to make the most of the stunning views of Aireys Inlet, stretching all the way to Lorne, with the Southern Ocean beyond. The term ‘million-dollar views’ gets bandied about by real estate agents and hoteliers often, but the Pole House really does have a perspective worth the price tag. Want to be wowed (or wow someone special)? This is the place.

floor-to-ceiling walls with beach views at The Pole House Fairhaven
The views are nothing short of spectacular.

Facilities

Inside you’ll find a stripped-back studio space which acts as an intimate retreat from the outside world. The star of the show is undoubtedly the phenomenal water views you can take in from every angle thanks to the full-length glass windows designed to maximise your viewing pleasure.

a fireplace near the full-length glass windows at The Pole House Fairhaven
You’ll find a fireplace near the full-length glass windows.

With just one bed, this hideaway is the ultimate place for a romantic weekend, memorable proposal, anniversary stay or cheeky solo retreat. The contemporary kitchenette has a microwave, glassware, kettle, coffee machine and fridge for chilling celebratory Champagne and cheese.

the dining table at The Pole House Fairhaven
Raise a glass while soaking up sweeping beach views.

If you haven’t packed any provisions, the Aireys Inlet General Store is just a five-minute drive up the road and stocks a great range of gourmet goods as well as the basics. Here you can buy fresh local produce and snacks like free-range eggs, marinated olives, milk, bread, dips, terrines, cured meats, wine, beer and artisanal cheese – all perfect additions to your stay.

the living room facing the ocean at The Pole House Fairhaven
The Pole House is filled with futuristic and sleek touches.

Of course, the Pole House also has air-conditioning to keep you cool on those balmy, summer nights and a flatscreen TV for watching movies with a glass of vino or cup of tea after dark. A glass, vertigo-inducing balcony surrounds the property – the perfect spot to take in the next-level ocean views. Other sleek touches include automatic blinds, a futuristic floating wood fireplace (how apt) and a wall of burnt ash timber to hide the supporting steel pole.

the bed with ocean views at The Pole House Fairhaven
Sleep in comfort overlooking Fairhaven Beach.

Accessibility

This property is wheelchair-accessible but not suitable for children or pets.

Details

Address: 60 Banool Road, Fairhaven, Victoria.

Cost: Stay from $1400 per night, for a minimum of two nights, year-round. Planning a road trip through the Great Ocean Road? Hit here to read our guide on one of the greatest roads in Australia.

the exterior view of The Pole House Fairhaven
Take yourself to the edge of Australia in this seemingly suspended house.

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Jo Stewart
Jo Stewart is a freelance features writer who pens stories about nature, pop culture, music, art, design and more from her home in the Macedon Ranges of Victoria. When not writing, you can find her trawling through vinyl records and vintage fashion at op shops, antique stores and garage sales.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe CannBy Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington , like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours . While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.