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Incredible day spas and hot springs to visit in Victoria

Katie CarlinBy Katie Carlin
From geothermal pools and luxury spa sanctuaries, Victoria’s mineral-rich waters and restorative landscapes offer total renewal.

I pass waving coastal spear-grass and coast saltbush as I follow the curving path through 15 hectares of thoughtfully curated gardens at the Mornington Peninsula’s Alba Thermal Springs & Spa . I hang my robe at the entrance and slip into the first sunken geothermal pool I find – feeling the tension from the 90-minute drive from Melbourne melt away as I watch steam dance across the surface in the late afternoon light. There are 31 pools, a mix of geothermal, cold plunge and botanical, that range in temperature and design, spread over six regions.

a woman relaxing at Alba Thermal Springs & Spa on the Mornington Peninsula
Alba Thermal Springs & Spa on the Mornington Peninsula. (Image: Visit Victoria)

I gravitate toward The Hemisphere, with its dry sauna, steam room, cold plunge and dreamy open-air pool called The Hide. But it’s Alba’s brand-new Sanctuary that really elevates the experience. The five luxurious stand-alone villas and two additional studio rooms opened in June 2025 and feature an indoor fireplace, oversized bathtub with views across the bay, a deck and extensive all-inclusive (minus the cocktails) mini-bar.

After dining at Alba’s Thyme restaurant, I return to my villa, content to fall asleep early listening to the fire crackle, feeling thoroughly restored. While Alba is one of the newest in the region, it’s certainly not the only place to enjoy a soothing soak. Here are others to book for a wellness weekend.

Hepburn Bathhouse & Spa

A woman bathes in the new Hepburn Bathhouse and Spa private bathing room with marble tiled walls
The marble private bathing room is one of five new designs. (Image: Supplied)

Nestled in the Daylesford region, Hepburn Bathhouse & Spa has been welcoming guests to its historic bathhouse for 130 years. With a $1.7 million renovation now complete (part of the 21st season of Channel 9’s The Block), find five new private bathing rooms, an apothecary experience where guests blend a custom body scrub and all-new spa treatment menu.

There are three bathing areas: Bathhouse for communal bathing for all ages, adults-only Sanctuary and a private bathing space for a personalised experience – try the skin-softening Mineral Milk Bath.

Lake House Daylesford

the pool at Lake House Daylesford
The main pool at Lake House Daylesford. (Image: Visit Victoria)

Inciting deep exhales, the spa at Alla Wolf-Tasker’s iconic Lake House has long been a beacon of wellness in the region. Tucked into the cottage gardens that wind down to the lake’s edge, the spa is beautifully and deliberately cloistered away from guests and diners visiting the celebrated on-site restaurant.

From Ayurvedic facials and hydrotherapy that makes use of Daylesford’s mineral waters, to cocooning thermal rituals and massage, treatments here promote tranquillity. While a day spa experience is delightful on its own, staying on the property adds a luxe layer to your corporeal renewal, especially if you’re in your own private spa villa.

Metung Hot Springs

the Metung Hot Springs' glamping tents by the river
Glamping tents at Metung Hot Springs. (Image: Emily Godfrey)

Imagine immersing yourself in a barrel overflowing with geothermal water, all while taking in views of Gippsland Lakes. It’s one of several unique bathing experiences available at Metung Hot Springs .

There’s also a floating sauna and a Reflexology Walk constructed with carefully placed stones designed to stimulate the acupressure points in your feet as you walk. The 12-hectare site opened in 2022 with three bathing areas – Bathing Ridge, Lagoon Precinct and Hilltop Escarpment – and premium glamping tents that feature king-size beds and private bathing barrels.

Four more blissful day spas to visit

Lon Retreat & Spa is an award-winning, adults-only retreat on the Bellarine Peninsula.

Deep Blue Hotel & Hot Springs features sensory caves and cleansing waterfalls in Warrnambool.

Peninsula Hot Springs renews with 70 bathing and wellness experiences.

The Benev is an indulgent spa and luxury accommodation in Beechworth.

the Peninsula Hot Springs
Bathe in beautiful surroundings at Peninsula Hot Springs. (Image: Tourism Australia/Harry Pope/Two Palms)
Katie Carlin
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.
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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.