Waking up to the cool, misty air and a view of the frosted pines that girdle the stately facade of Osborn House is a real storybook moment. Full of history and romance, you can imagine the clandestine scenarios that might have played out in the hidden alcoves of the property’s established gardens, reminiscent of a regency era estate, once upon a time.

Idling in the bar though, surrounded by expertly curated contemporary art and lush modern furnishings, sipping possibly the best dry martini on planet earth to an extremely cool playlist, is a welcome reminder that the comforts of the 21st century are close at hand.

It’s a hard balance to strike, but the newly refurbished Osborn House in NSW’s Southern Highlands seems to have nailed the seamless integration of modern luxury with distinct reverence for the rich history of the place.

Owner Adam Abrams, who spent two years searching for the perfect site and another five updating it, has spared no expense and overlooked no detail in the careful restoration of Bundanoon’s oldest gust house. The original home, which dates back to 1892, has been transformed into 15 suites and seven luxury cabins (outdoor bathtub, anyone?) and includes a wellness spa, a pool with a retractable glass roof, and a fully equipped gym.

But the main attraction at Osborn House is the food. Helmed by executive chef Segundo Farrell, who trained under the world-renowned chef Francis Mallmann (if you haven’t seen his episode of Chef’s Table, please do yourself a favour), both the causal and formal dining options offer superior seasonal produce plucked straight from their kitchen garden or sourced from a nearby farm. Stay tuned for the cooking school set to open later this year.

“We take our guests on a magical journey which imparts new experiences, ideas and memories” says General Manager Adrian Levy. “Osborn House really does manifest its own time and place in the world, making it a truly special offering in Australia.”