Mudgee’s stylish new escape

Rachael Thompson Rachael Thompson
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Incredible food, stylish amenities, and country hospitality await at the chic new The Clairfield hotel.

Picturesque Mudgee is renowned for its spectacular wines, fresh produce, and natural beauty. But the latest drawcard for heading to the region is the newly-opened The Clairfield Hotel. The accommodation masters the blend of country hospitality and modern design and is perfect for anyone looking to get away from the city for a long weekend. 

From sourcing ingredients from local farmers for its menus to collaborating with regional artisans for its decor, The Clairfield Hotel celebrates the very soul of Mudgee.

Here’s everything you need to know before you book.

Location

Mudgee is a three-and-a-half-hour drive from Sydney. The Clairfield is situated on one of the town’s main roads—Sydney Road—meaning you are conveniently placed to explore the surrounding wineries and the main shopping precinct.

The Clairfield, Mudgee
The Clairfield is in a prime spot for exploring the region.

Style and character

There’s a lot to love about the style of The Clairfield Hotel which was designed to connect with the landscape. Cat Cossettini from Habitat Living was called upon to decorate the guest rooms while Michelle Faure from Mooikin Design Studio the public areas. 

The Clairfield, Mudgee
The hotel’s use of pink takes inspiration from spring cherry blossoms.

From the pendants crafted by a local ceramicist to the high-end furnishings, attention to detail is prevalent throughout. Modern yet warm, the colour palette draws inspiration from the surrounding eucalypts, autumn leaves, and spring cherry blossoms in the form of marble, linen, tiling, and feature walls. Spotted gum joinery, brass detailing, and sandstone crazy paving bring timeless sophistication to the design.

The Clairfield Mudgee
A woven artwork reminiscent of Mudgee’s undulating landscape brings texture and colour to the lobby.

The onsite dining destinations anchor the hotel, featuring a teal tile-clad central fireplace, monolithic pink marble bar, light timber furnishings, and olive trees. 

Gigis Mudgee
The onsite dining destinations boast a contemporary yet warm aesthetic.

Facilities

The Clairfield shows its focus on wellness with its swimming pool, gym, steam room and wellness studio.

The pool area is reminiscent of those in Palm Springs and sits in the middle of the hotel grounds. Here you’ll find daybeds with umbrellas to unwind at and they’ve also thoughtfully placed a trolley filled with towels and sunscreen for guests to use. Adjoining the pool area is a communal outdoor area with tables and chairs and a central fireplace.

The Clairfield, Mudgee
Take a refreshing dip or relax poolside at this Palm Springs-inspired oasis.

A few steps from here are the steam room and small onsite gym fitted with modern equipment.

If the fresh country air isn’t enough, bring further Zen to your trip by booking a session at the chic wellness studio, Jila where you’ll find a a relaxation space, two infrared saunas, and float therapy rooms. 

Jila, The Clairfield
Jila wellness studio features infrared saunas and float therapy rooms.

There is onsite parking for guests as well as a conference centre.

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

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Rooms

Where many hotels might skimp on decorating guestrooms with high-end furnishings, The Clairfield does not. Every room has been thoughtfully decorated in high-end furnishings from Sarah Ellison, Design by Them, RJ Living, and I Love Linen.

The Clairfield, Mudgee
The serene guest rooms feature thoughtful details.

Rooms range from the comfortable Olive Queen to the spacious Summer Suite, and all feature tasteful art, crisp linen bedding, linen robes, and La Gaia amenities.

Families should book The Olive Family Room which offers two adjoining rooms, one with three single beds, and the other with a king-size bed. 

The Clairfield, Mudgee
The colour palette draws inspiration from the surrounding landscape.

Of all the rooms available, the Master Suite and Spring Suite are the most luxurious and include Samsung frame TVs, round freestanding baths, and Reuben Hill coffee. The Summer Residence is also equipped with a kitchenette and an outdoor area. 

The Clairfield, Mudgee
The Spring Suite comfortably sleeps four guests.

Food and drink

Dining at a hotel restaurant often feels lazy, but the food and drink offerings at The Clairfield Hotel are not to be missed. Helmed by Sam Potter, dining destinations Gigi’s and The Flour Bin celebrate the best of Mudgee produce, in a delicious blend of Modern Australian meets Italian cuisine.

The Clairfield Mudgee
The blush bar is the perfect spot for a pre-dinner tipple.

Gigi’s has already cemented itself as one of the region’s best restaurants. For breakfast, don’t miss the smashed avo and feta on house pumpkin and rosemary focaccia, and the coconut pannacotta, quince, rhubarb, and maple granola. Guests will be pleased to know the coffee is top-notch as well.

Gigi's Mudgee
Enjoy Mudgee produce in a contemporary setting.

For dinner, expect exciting flavours in dishes such as grilled local cabbage, pickled mustard seeds, hot honey, tarragon burnt and honey pannacotta with elderflower granita, meringue, and white chocolate, paired alongside a range of local wines. 

Gigi's Mudgee
The menu blends Modern Australian and Italian cuisines.

The 30-seat The Flour Bin is around the corner and offers a more casual dining experience. Perch yourself at the pink bar or at one of the highchairs to enjoy woodfired pizzas and small bites alongside one of many local wines. 

The Flour Bin, Mudgee
Enjoy small bites alongside Mudgee wines at The Flour Bin.

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Accessibility

The Clairfield caters for wheelchair users and those who are vision impaired.

Family-friendly

With its swimming pool, family rooms, parking, and onsite dining venues, The Clairfield is a great choice for families. 

Details

Address: 1 Sydney Rd, Mudgee

Best for: Anyone looking for a stylish country getaway.

Cost: From $230 per night.

 

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Rachael Thompson
Rachael Thompson is Australian Traveller's Evergreen Editor and Hotel Addict. She's responsible for the foundational content on AustralianTraveller.com, helping to manage and grow the brand’s destination guides. With a background in design and travel media, Rachael is dedicated to curating content that is as much informational as it is beautiful. She began her career at Belle magazine, before taking up editorial roles at Homes to Love and Bed Threads. When she's not writing, editing or optimising content, Rachael enjoys exploring the city's newest restaurants, bars and hotels. Next on her Aussie travel wish list is Lord Howe Island.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann 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.