Bold Flavours, New Beginnings at Oaks Cypress Lakes and Elysia
- Liane Morris
- 58 minutes ago
- 6 min read
There’s something shifting in the heart of Pokolbin, and if you’ve visited
Oaks Cypress Lakes Resort before, you might think you already know it. The sweeping golf course, the villas tucked into the hills, the long views across vines to the Brokenback Range, it’s always been one of the Hunter Valley’s most recognisable destinations.
But look a little closer right now, and you’ll find a quiet reinvention underway. Not loud, not showy, but thoughtful, ambitious, and led from the kitchen.
Part of that evolution has been shaped by Executive Chef and Director of Food & Beverage, Vinura “Vinnie” de Silva, whose experience and culinary direction have helped refine key dining experiences across the precinct.
Vinnie’s story begins in Colombo, where he entered the hospitality world at just 17, undertaking a work placement at Hilton Colombo while studying at the Sri Lanka Institute of Tourism and Hotel Management.
What followed was a decade spent honing his craft across some of the world’s most demanding kitchens, from the heritage-rich Mount Lavinia Hotel in Sri Lanka to the luxury resorts of Bahrain and the Maldives, before landing in Australia at Bannisters in Port Stephens under the guidance of Rick Stein.
By the time he arrived at Cypress Lakes in 2019, he brought with him not just technical precision, but a deeply personal understanding of flavour - one rooted in Sri Lankan cuisine and refined through classical European technique.
Back then, he was stepping into the role of sous chef. Today, he leads the entire food and beverage vision across the resort. And it shows.
For many, Cypress Lakes has long been a place to stay - a base for wine tasting or a weekend escape. But under Vinnie’s leadership, it’s becoming something else entirely: a destination in its own right, defined as much by what’s on the plate as what’s in the glass. Across the property, three distinct dining experiences now tell that story.
At the refined end sits Oak & Vine, the resort’s signature restaurant and arguably one of the Hunter Valley’s best-kept culinary secrets.
Then there’s the approachable, family-friendly Cypress Lakes Bistro & Bar - a space that has quietly evolved into something far more polished than your typical resort dining.
And soon, a new chapter begins at Elysia Wellness Retreat Dining (Fusion), where wellness and indulgence will meet on a plate, open to the public for the very first time.
Together they create a more rounded dining offering across the precinct, giving guests and locals a variety of ways to experience the property.
If there’s one space that truly defines Vinnie’s vision, it’s Oak & Vine.
Established just three years ago, the restaurant has already carved out a reputation as something entirely unique in the Hunter Valley - a Sri Lankan-inspired dining experience layered with classical French technique.
It’s not fusion for the sake of it. It’s personal.
“When COVID hit, we had to close for two and a half years,” Vinnie recalls. “But that gave me time. I developed curries, pastes, and I really focused on how to take guests on a culinary journey to Sri Lanka.”
That journey is now plated with intention. Each dish is built around bold, expressive flavours with spices that are vibrant rather than overpowering, carefully balanced to carry diners from the first bite to the last.
“Spice doesn’t just mean heat,” he says. “It’s about flavour. It’s about layers.”
What makes Oak & Vine even more distinctive is its approach to wine. Traditionally, heavily spiced cuisines haven’t been natural partners for wine pairing, but Vinnie saw opportunity where others saw limitation.
“We’ve created some unorthodox pairings,” he explains. “And they work. It’s something different, and it enhances the whole experience.”
That commitment to innovation hasn’t gone unnoticed. The restaurant and Vinnie himself have been recognised across multiple industry awards, including the Australian Accommodation Awards and national AHA accolades.
But for Vinnie, the most meaningful moment wasn’t the trophy; it was the experience.
“In 2024, I was a finalist in the AHA national awards for Chef of the Year and standing on that stage with all the big players in the industry - that was one of the best days of my career.”
While Oak & Vine captures the imagination, the transformation of the Bistro & Bar speaks to something equally important: consistency, accessibility, and the ability to elevate the everyday.
The menu here has been quietly refined, still relaxed, still welcoming, but with a sharper edge. It’s a space where families, locals, and guests can gather without ceremony, but still expect quality.
Monthly rotating specials keep things fresh, while the kitchen continues to experiment with flavours and ideas, often drawing on the diverse backgrounds of the team behind the scenes.
“We have chefs from Australia, Sri Lanka, Thailand, India, Nepal...We encourage them to create what they’re good at, and we run specials, we test ideas. It’s how we grow.”
Because for Vinnie, the kitchen isn’t a one-person show.
“I can’t do all this by myself,” he says.
Behind him is a strong leadership team, including Executive Sous Chef Jamie Hartcher at Elysia and Executive Sous Chef Renee Burness at Cypress Lakes, who are both instrumental in bringing his vision to life.
Beyond that, the broader kitchen is young, multicultural, and deeply collaborative.
“We have chefs from Australia, Sri Lanka, Thailand, India, Nepal,” Vinnie explains. “We encourage them to create what they’re good at, and we run specials, we test ideas. It’s how we grow.”
That openness has become one of the resort’s defining strengths. It’s not just about delivering a menu, it’s about building a culture of creativity, ownership, and pride.
“The team gives 200 per cent,” he says. “That, along with consistency and service, is what makes the difference.”
Perhaps the most anticipated development is the upcoming public opening of Elysia’s restaurant in a move that signals a broader shift in how the resort engages with visitors.
Previously reserved for guests of Elysia Wellness Retreat, the restaurant, now launching as Fusion, will welcome the public from 18 May.
It’s a significant change, and one that reflects a growing appetite for dining experiences that balance enjoyment with wellbeing. The menu itself is where things really come to life - thoughtful without being preachy, and flavour-led in a way that feels generous rather than restrained.
Dishes are built around whole, seasonal ingredients, but there’s nothing austere about them. Instead, it’s colour, texture and balance doing the heavy lifting. A rare tuna dish brings together delicate Japanese-inspired flavours with the crunch of tempura crumbs, while the aptly named Purple Bowl layers crisp salmon with grains, vegetables and a turmeric dressing that delivers both warmth and brightness in equal measure.
Even dessert leans into this philosophy - an avocado and dark chocolate mousse paired with red berry compote that feels rich and satisfying, without tipping into excess.
There’s also a full drinks offering to match, including a considered wine list alongside non-alcoholic options, reinforcing the idea that this is a space where guests can choose their own version of balance.
Importantly, the experience remains approachable. Lunch will be served daily from 12pm to 3pm, making it an easy addition to a day in the valley, whether you’re coming in after a morning wine tasting or building a slower, more intentional afternoon around it.
And to mark the opening, there’s a simple but compelling invitation to try it for yourself: throughout May and June, guests who order any entrée and main will receive dessert on the house - a small gesture that perfectly captures the spirit of Fusion, where nourishment and enjoyment go hand in hand.
“It’s about creating a positive relationship with food,” Vinnie says.
“Wellness and enjoyment can exist together.”
And with panoramic views across the valley, it’s an experience that extends far beyond the plate.
One of the biggest misconceptions about Cypress Lakes and Elysia is that they’re exclusive to overnight guests.
In reality, they’re increasingly open to everyone.
Visitors can book in for dining, enjoy the spa, play a round of golf, or spend time soaking up the landscape with no overnight stay required.
It’s part of a broader effort to reposition the resort as a destination for locals and day-trippers, not just travellers.
For those looking to engage more deeply with the resort’s food and wine offering, a growing events calendar adds another layer to the experience.
At Oak & Vine, the Reserve Wine Pairing Dinner, held every Friday and Saturday, offers a refined, multi-course menu matched with premium Hunter Valley wines. It’s a chance to explore Vinnie’s bold, spice-led flavours alongside carefully selected local drops, creating pairings that are both unexpected and beautifully balanced.
For something more relaxed, the Mother’s Day High Tea on Sunday, May 10, brings a softer touch. With a glass of sparkling on arrival and a curated selection of sweet and savoury bites from scones and pastries to finger sandwiches and warm quiches, it’s designed as a leisurely afternoon of celebration, best enjoyed slowly.
Together, these experiences reflect a broader focus on creating moments that feel both considered and memorable.
For Vinnie, the Hunter Valley is more than just a workplace; it’s home.
Now living locally and recently engaged, he speaks about the region with genuine affection.
“This is the fourth country I’ve lived in,” he says. “But this feels like home. The people, the community, the winemakers - everyone has supported me.”
That support has given him the confidence to do something different, to challenge expectations, introduce new flavours, and reshape what resort dining can look like in the Hunter.
And as the next phase of Cypress Lakes and Elysia quietly unfolds, it’s clear that this is only the beginning.
