The vibe: Australia's answer to the Hamptons, minus the try-hard energy.

A forgotten surf motel transformed into coastal perfection through designer Tamsin Johnson's perfectly imperfect aesthetic. Think antique treasures, fabric-upholstered walls, and no two rooms alike.

The Paper Daisy restaurant alone justifies the drive from Brisbane or Gold Coast—sophisticated coastal cuisine that doesn't need to announce itself on every feed. The weekend escape for those who appreciate brass bathroom fixtures and surfboards equally.

Do this: Skip the dawn patrol Instagram crowds and take a private surf lesson at 11am when the light's better anyway. Return for a late lunch at Paper Daisy where the menu changes with what's fresh, not what's trending.

Tell them: "Any room is fine, honestly—just make sure it has one of those blue and white striped daybeds with a view."

The vibe: A microclimate of understated luxury just 90 minutes from Sydney.

Four pavilion suites nestled into the Bouddi Peninsula where ancient angophora trees frame Broken Bay views. The kind of place where check-in involves champagne (yes, actually) and check-out becomes something you can negotiate your way around.

Days flow between infinity pool dips, guided bushwalks, and meals from a chef who treats local seafood like the treasure it is. Not a resort that shouts about itself—which is precisely the point.

Do this: Request a private picnic setup at one of the secluded beaches only locals know about. When you return, ask for their off-menu botanical cocktail that changes seasonally.

Tell them: "We'd like the pavilion with the best sunrise view—and we'd prefer to take breakfast on our private terrace."

The vibe: Elevated in every sense.

Perched atop Mount Lofty with the entire Adelaide Hills unfolding beneath, Sequoia exists in its own universe of understated sophistication. Fourteen glass-fronted suites face west for sunsets that pair perfectly with a glass of natural wine.

Days divide between private tastings at the small-batch wineries that cool-climate connoisseurs whisper about, and evenings around the fire pit where conversations flow as freely as Hardy's Verandah Restaurant's chef's menu.

Do this: Skip the crowded cellar doors and let them arrange access to the appointment-only micro-producers where the winemaker actually pours your tasting. Ask about the biodynamic producers who don't have websites.

Tell them: "We're interested in wineries that don't have a social media presence—the ones only industry people talk about."