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WHAT YOU’LL
FIND JUST OUT-
SIDE:
Twenty-six acres of
vineyards and lavender mingle
with Italian cypress, Russian sage,
California oak and olive trees, with the
Santa Lucia Mountains as a backdrop.
HOT PLATE:
In tandemwith a redesign,
the on-site restaurant Marinus unveiled
a newmenu last month—and while
you can’t go wrong with any of chef
Cal Stamenov’s seasonal dishes, his
alderwood-smoked Sonoma duck with
onion soubise, foie gras, fennel and
sauce Périgord is extravagantly good.
SIGNATURE DRINK:
The obvious choice
is one of the Bernardus Winery’s award-
winning vintages, but adventurous
types might try the Landscape, made
with pinot noir grape puree, rosemary-
and-lavender-infused vodka, sparkling
wine and lemon juice and served in a
martini glass. Hic.
BEST PLACE TO HANG OUT:
You could
do a lot worse than kicking back in
one of the Adirondack chairs by the
outdoor fireplace, a crisp sauvignon
blanc in hand, waiting to school your
fellow guests at croquet on the impec-
cably groomed lawn.
Bernardus Lodge
SHANGRI-LA
HOTEL
CARMEL VALLEY,
CALIF.
SYDNEY
CLAIM TO FAME:
Said to be the most expensive hotel ever built in
Sydney, the Shangri-La is a destination of choice for international
royalty, including Denmark’s Princess Mary, Saudi Arabia’s King
Abdullah and Hollywood’s King George Clooney I.
ROOMWITH A VIEW:
All 563 rooms feature stunning vistas, but only the
Royal Suite lets you tickle the ivories of your own grand piano while
gazing out soaring windows, beyond which the Sydney Opera House
and Harbour Bridge provide compositional inspiration.
HOT PLATE:
At the 36th-floor restaurant, Altitude, go local and order the
poached hapuka, a firm and flavorful white fish found along Australia’s
southern coast. Partnered with bright pea-quinoa “riso o,” this dish is
as fresh as a Pacific breeze.
SIGNATURE DRINK:
The ChairmanMao—scotch, chartreuse, maraschino
liqueur and sweet vermouth—offers a bracing update on the Rob Roy.
DISPATCHES
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STAY
40
AUGUST 2012
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