The Mornington Peninsula’s newest bathhouse just became a complete wellness destination with the addition of The Sanctuary.
It’s a quiet luxury mood board come to life. That’s my first thought when I enter the brand-new villa. It’s one of five perched at the highest point of the 15-hectare property that’s also home to Alba Thermal Springs and Spa. I remember meeting Kadi Morrisson, Alba’s Director of Sales & Marketing, at an industry event in 2024 as she excitedly revealed the renders of what was to become the luxury accommodation I’m now standing in. I can see that her excitement was completely warranted. This retreat is something special.
If you thought Alba Thermal Springs & Spa couldn't get any better, think again. The Mornington Peninsula's new bathhouse just became a complete wellness destination with the addition of The Sanctuary, its luxurious onsite stay.
Location
The Sanctuary is located in the seaside town of Fingal on Victoria’s Mornington Peninsula. (Image: Supplied)
Tucked away on an idyllic seaside pocket of land in the Mornington Peninsula, The Sanctuary accommodation is the newest addition to Alba Thermal Springs and Spa, a 15-hectare bathhouse and wellness sanctuary fed by the region’s underground mineral springs. The seaside town of Sorrento, as well as world-class restaurants, wineries and pristine beaches, is all minutes away. It’s also an easy 90-minute drive south from Melbourne Airport, making it within reach of an interstate wellness weekend getaway.
Rooms and villas
The villas are set on the highest point of the property affording guests views of the native bushland and bay from the bath. (Image: Katie Carlin)
Bath salts are provided. (Image: Katie Carlin)
The bathroom is stocked with Aesop amenities.
Inside the Villa, guests will find a king bed with lounge and dining areas. (Image: Supplied)
The fireplace is set by the concierge each day. (Image: Katie Carlin)
The villas have different configurations. (Image: Supplied)
The villa bar is fully stocked with mostly all-inclusive drinks and snacks. (Image: Supplied)
Make use of the provided yoga mats. (Image: Supplied)
The Sanctuary’s five luxurious stand-alone villas and two additional studio rooms opened in June 2025. I’m staying in one of three villas that feature an en suite with an oversized stone bathtub set in front of a floor-to-ceiling glass wall (villas 1-3 only). It means I’m treated to expansive views of the bay and native bushland while soaking in Alba’s signature bath salts – a blend of native Australian botanicals, moisturising oils and mineral-rich salts. Aesop amenities are also supplied in the shower and bathroom.
Glass doors open onto a private deck from the en suite and bedroom; the perfect place to sit with a cheese board and wine at the end of the day to watch the sunset or to stargaze come nightfall. And if you’re feeling in the mood for a stretch come morning, make use of the provided yoga mats and salute the sun at daybreak.
My second-favourite addition (after the bath) is the indoor log fireplace that is set of an evening by the concierge (they can be called to add another log before 10pm as needed). Listening to the crackle of the fire from the comfort of the king bed makes drifting off to sleep a breeze.
Find wine from 10 Minutes by Tractor in the villa’s bar. (Image: Supplied)
The extensive all-inclusive (minus champagne, cocktails and spirits) mini bar champions local businesses with wine from Ten Minutes by Tractor, St Andrews Beach Brewery beer, Peninsula Cold Press Juice Co. and Alba’s Signature tea. Snacks include Chappy’s kettle cooked chips, Choca Mama peanut brittle, pretzels and nude nuts. As well as still and sparkling water and T2 tea. An Illy coffee machine and pods are also included.
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Style and character
Local design studio KWD in Mt Martha crafted the interiors from a soothing palette of muted hues – think every shade of cream imaginable. I’m greeted by soft afternoon light leaking through the chiffon curtains; it makes me feel like I’m sinking into a cafe latte-inspired dream. With accents of wood and black metal, as well as exquisite design details like the subtle silver sheath covering the bedside lights, this is understated luxury at its best. I never want to leave.
Facilities
Undoubtedly, one of the major drawcards of a stay at The Sanctuary is inclusive access to Alba Thermal Springs and Spa for each day of your stay, plus you get to enjoy one upgrade to a private pool (The Terrace, The Clouds or The Salts). Concierge transfers via buggy between your villa and the springs are also available – but it’s an easy walk if you don’t mind the hill up to the villas.
Alba Thermal Springs and Spa
The Terrace is one of the private pools at Alba that guests get access to once during their stay. (Image: Supplied)
Opening in 2024, Alba’s pools and landscape architecture were designed by MALA Studio. The team transformed the expansive property into six regions through the thoughtful curation of over 60,000 native and endemic plants.
There are 34 pools, a mix of geothermal, cold plunge and herbal-infused botanical, that range in temperature and design – some to create a feeling of seclusion, while others invite social connection – all fed by natural geothermal mineral waters that flow from 550 metres below ground. I gravitate towards The Hemisphere, with its dry sauna, steam room, cold plunge and dreamy open-air pool called The Hide. I leave my robe at the entrance, slip into the sunken geothermal pool and immediately feel the tension from my travels melting away.
Inside, Alba has 22 spa treatment rooms, including a steam room, Vichy shower, and single or double massage rooms with a spa menu designed to renew, repair and recalibrate guests. The wristband that acts as a key to your villa also gives you access to the change room and bathhouse – just speak to reception on arrival. In addition to lockers and showers, the change rooms also feature a clever swimsuit drying spinner – I find this makes for a more comfortable dining experience (more on that below) in your robe minus wet swimmers.
Thyme Restaurant
Breakfast at Thyme by the springs is included. (Image: Katie Carlin)
Breakfast is included at the in-house restaurant Thyme throughout your stay. I opt for yoghurt panna cotta with toasted house granola topped with local honeycomb, fermented blueberries and berries. But I admit to having FOMO when I see my husband’s choice of poached eggs, Adelaide Hills bacon, layered thyme potato with roasted mushroom and fresh sourdough arrive at the table. Barista-made Little Rebel coffee, smoothies and cold-pressed juices, as well as tea, are also included.
The restaurant has indoor and outdoor seating overlooking the springs. It’s strongly encouraged to dine in the provided robe, which means you can easily go from soaking in the pool to dining and back again without needing to change.
Both The Sanctuary breakfast menu and The House menu for lunch and dinner were created by award-winning chef Karen Martini, with head chef Mario Di Natale at the helm. Expect fresh, healthy and flavour-driven dishes made with sustainability in mind. For dinner, my husband and I ordered the tuna crudo, scallop and prawn wontons for entrées and roasted cod and sake-braised beef short rib for mains to share with seasonal greens.
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Does The Sanctuary have access for guests with disabilities?
The pools at Alba Thermal Springs and Spa are designed to welcome all guests, and a full accessible studio is part of The Sanctuary.
Is The Sanctuary family-friendly?
Guests of all ages are welcome at The Sanctuary, and rollaway beds or cots can be provided upon request. The springs require adult supervision for children aged under 16, and the private pools and spa are reserved for visitors aged 16 and over only. However, I didn’t see any children during my visit.
Details
Best for: A romantic retreat or indulgent girls’ weekend away
Address: 282 Browns Rd, Fingal, Victoria
Room rate: Prices start at $1300 per night for two guests in a Villa with bath, $1150 for Villa without bath.
Tips for visiting Alba Thermal Springs and Spa:
1. Pack waterproof footwear so you don’t have to walk on the cold paths barefoot (plus, footwear is required inside the restaurant).
2. Phones and smartwatches are not permitted – leave them in your locker or room.
3. The minerals in the water can cause jewellery to tarnish; lock them away in the in-room safe.
4. Bring a reusable water bottle and fill up at the drinking fountains – you will dehydrate quickly in the pools and saunas.
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Katie Carlin is Australian Traveller's Head of Content and when she’s not travelling or behind her computer, she’s hosting a dinner party (likely cooking an Alison Roman recipe), at brunch, working on extending her running k’s, or has her nose buried in a book.
She joined Australian Traveller in 2018 and is responsible for leading the editorial team across print, digital, social, email and native content. Her job is to make sure we create content that connects readers to incredible experiences in Australia and beyond. In addition to sharing her expertise on travel through industry speaking engagements, Katie appears onToday, A Current Affair and various radio segments.
With a BA in Communications majoring in Journalism and a career that has spanned roles at Fairfax Media and Are Media writing for titles such as The Sydney Morning Herald, The Age, and various lifestyle brands, she brings a wealth of experience to her role. Her most impactful trip to date has been swimming with whale sharks on Ningaloo Reef. For her next trip she is longing to experience the romance of train travel – hopefully on The Ghan or Indian Pacific.
Located just an hour north-west of Melbourne, the largely undiscovered Macedon Ranges quietly pours some of Australia’s finest cool-climate wines and serves up some of Victoria’s best food.
Mention the Macedon Ranges and most people will think of day spas and mineral springs around Daylesford, cosy weekends away in the countryside or the famous Hanging Rock (of enigmatic picnic fame). Or they won’t have heard of the Macedon Ranges at all.
But this cool-climate destination has been inconspicuously building a profile as a high-quality food and wine region and is beginning to draw serious attention from oenophiles and epicureans alike.
The rise of Macedon Ranges wine
Barrels of liquid gold at Kyneton Ridge Estate Winery. (Image: Chloe Smith Photography)
With elevations ranging from 300 to 800 metres, Macedon Ranges vineyards are among the highest in the country. This altitude, combined with significant day/night temperature swings, makes for a slow ripening season, in turn nurturing wines that embody elegance and structure. Think crisp chardonnays, subtle yet complex pinot noirs and delicate sparkling wines, along with niche varietals, such as gamay and nebbiolo.
Despite the region’s natural advantages – which vary from estate to estate, as each site embodies unique terroir depending on its position in relation to the Great Dividing Range, soil make-up and altitude – the Macedon Ranges has remained something of an insider’s secret. Unlike Victoria’s Yarra Valley or Mornington Peninsula, you won’t find large tour buses here and there’s no mass marketing drawing crowds.
Many of the 40-odd wineries are family-run operations with modest yields, meaning the wineries maintain a personal touch (if you visit a cellar door, you’ll likely chat to the owner or winemaker themselves) and a tight sales circle that often doesn’t go far beyond said cellar door. And that’s part of the charm.
Though wines from the Macedon Ranges are just starting to gain more widespread recognition in Australia, the first vines were planted in the 1860s, with a handful of operators then setting up business in the 1970s and ’80s. The industry surged again in the 1990s and early 2000s with the entry of wineries, such as Mount Towrong, which has an Italian slant in both its wine and food offering, and Curly Flat, now one of the largest estates.
Meet the new generation of local winemakers
The Clydesdale barn at Paramoor. (Image: Chloe Smith Photography)
Then, within the last 15 years, a new crop of vignerons like Andrew Wood at Kyneton Ridge Estate, whose vineyard in 2024 was the first in the Macedon Ranges to be certified by Sustainable Winegrowing Australia; Geoff Plahn and Samantha Reid at Paramoor, who have an impressive cellar door with a roaring fire and studded leather couches in an old Clydesdale barn; and Ollie Rapson and Renata Morello at Lyons Will, who rapidly expanded a small vineyard to focus on top-shelf riesling, gamay, pinot noir and chardonnay, have taken ownership of local estates.
Going back to the early days, Llew Knight’s family was one of the pioneers of the 1970s, replacing sheep with vines at Granite Hills when the wool industry dwindled. Knight is proud of the fact that all their wines are made with grapes from their estate, including a light, peppery shiraz (some Macedon wineries purchase fruit from nearby warmer areas, such as Heathcote, particularly to make shiraz) and a European-style grüner veltliner. And, as many other wineries in the region do, he relies on natural acid for balance, rather than an additive, which is often required in warmer regions. “It’s all about understanding and respecting your climate to get the best out of your wines,” he says.
Curious residents at Kyneton Ridge Estate. (Image: Chloe Smith Photography)
Throughout the Macedon Ranges, there’s a growing focus on sustainability and natural and low-intervention wines, with producers, such as Brian Martin at Hunter Gatherer making waves in regenerative viticulture. Martin previously worked in senior roles at Australia’s largest sparkling winemaking facility, and now applies that expertise and his own nous to natural, hands‑off, wild-fermented wines, including pét‑nat, riesling and pinot noir. “Wild fermentation brings more complexity,” he says. “Instead of introducing one species of yeast, you can have thousands and they add different characteristics to the wine.”
The estate’s vineyard, where cool-climate grapes are grown. (Image: Chloe Smith Photography)
Most producers also focus on nurturing their grapes in-field and prune and pick by hand, thus avoiding the introduction of impurities and the need to meddle too much in the winery. “The better the quality of the fruit, the less you have to interfere with the natural winemaking process,” says Wood.
Given the small yields, there’s also little room for error, meaning producers place immense focus on quality. “You’re never going to compete in the middle [in a small region] – you’ve got to aim for the top,” says Curly Flat owner Jeni Kolkka. “Big wineries try to do things as fast as possible, but we’re in no rush,” adds Troy Walsh, owner and winemaker at Attwoods. “We don’t use commercial yeasts; everything is hand-harvested and everything is bottled here, so we bottle only when we’re ready, not when a big truck arrives.” That’s why, when you do see a Macedon Ranges product on a restaurant wine list, it’s usually towards the pointy end.
Come for the wine, stay for the food
Dining at Lake House Daylesford is a treat. (Image: Chloe Smith Photography)
If wine is the quiet achiever of the Macedon Ranges, then food is its not-so-secret weapon. In fact, the area has more hatted restaurants than any other region in Victoria. A pioneer of the area’s gourmet food movement is region cheerleader Alla Wolf-Tasker, culinary icon and founder of Daylesford’s Lake House.
For more than three decades, Wolf-Tasker has championed local producers and helped define what regional fine dining can look like in Australia. Her influence is palpable, not just in the two-hatted Lake House kitchen, but in the broader ethos of the region’s dining scene, as a wave of high-quality restaurants have followed her lead to become true destination diners.
The hatted Midnight Starling restaurant is located in Kyneton. (Image: Chloe Smith Photography)
It’s easy to eat well, whether at other hatted restaurants, such as Midnight Starling in the quaint town of Kyneton, or at the wineries themselves, like Le Bouchon at Attwoods, where Walsh is inspired by his time working in France in both his food offering and winemaking.
The beauty of dining and wine touring in the Macedon Ranges is that it feels intimate and unhurried. You’re likely to meet the winemaker, hear about the trials of the latest vintage firsthand, and taste wines that never make it to city shelves. And that’s worth getting out of the city for – even if it is just an hour down the road.
Delicate dishes on the menu at Midnight Starling. (Image: Chloe Smith Photography)
A traveller’s checklist
Staying there
Stay at the Cleveland Estate. (Image: Chloe Smith Photography)
Enjoy a four-course menu at the one-hatted Surly Goat in Hepburn Springs, Japanese-inspired fare at Kuzu in Woodend or unpretentious fine dining at Mount Monument, which also has a sculpture park.
Drinking there
A tasting at Passing Clouds Winery. (Image: Chloe Smith Photography)
Settle in for a tasting at Boomtown in Castlemaine, sample local drops at the cosy Woodend Cellar & Bar or wine-hop around the many cellar doors, such as Passing Clouds.
Boomtown Winery and Cellar Bar. (Image: Chloe Smith Photography)
Playing there
Idyllic scenes at Castlemaine. (Image: Chloe Smith Photography)
Wander through the seasonal splendour of Forest Glade Gardens, hike to the summit of Hanging Rock, or stroll around the tranquil Sanatorium Lake.
Purple flowers hanging from a tree. (Image: Chloe Smith Photography)
