Four Day High Country Tours

Four Day 4WD Tours in Victoria's High Country

A relaxing and luxurious long-weekend glamping experience on the Wonnangatta River, with guided tag-along 4WD journeys into Victoria's Alpine National Park each day.

blue rag rangeAfter meeting at the famous Dargo Pub, we climb out of town towards the Dargo High Plains before leaving the blacktop, dropping our tire pressures and taking a quick stroll around the sites of the historic gold rush towns Grant and Talbotville.  We head up to the summit of Mt Cynthia through the valleys of Wonnangatta and the challenging climb to Herne Spur.

 With gourmet meals and first class facilities at base camp the tour continues to Blue Rag Range and the spectacular drive to the Pinnacles and Billy Goat Bluff.

Some of the most dramatic scenery and stunning panoramic views you’ll find in Australia!  All you need is a 4WD with low-range and all-terrain tyres!

 

What we provide:

  • Basic 4WD training and instruction
  • All meals including morning and afternoon tea
  • Canvas bell tents (when our glamping package is chosen)
  • Freshly ground espresso coffee (Ice coffee in hot weather)
  • Private swimming hole
  • WiFi connectivity, Telstra signal booster and satellite phone for emergencys
  • Flushing toilets
  • Hot showers
  • Hammocks 
  • First aid equipment and trained guides 
  • All recovery equipment

What you need to bring:

 Tour Packages Available:


(Kids under 12 are FREE!!!)

Dining Package: $945 per person

  • Bring your own tent or camper trailer.
  • Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
  • Use of all basecamp facilities including WiFi, hot showers and flushing toilets.

Glamping Package: $1,195 per person

  • Luxurious canvas bell tents for your group (3 metre for singles, 4 metre for couples, 5 metre for families).
  • Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
  • Use of all basecamp facilities including WiFi, hot showers and flushing toilets.

Premium Glamping Package: $1,495 per person

  • Comfy queen size mattress, fresh linen and towels (BYO blanket and pillow)
  • USB charging for your devices
  • Luxurious canvas bell tents for your group (3 metre for singles, 4 metre for couples, 5 metre for families).
  • Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
  • Use of all basecamp facilities including WiFi, hot showers and flushing toilets.

High Country Four Day Tour March 30th 2018

Day One - We meet in the heart of the High Country at the town of Dargo where our tour leader will hand out CB radios to those that don’t have one and run through some basic info such as our convoy procedures and radio etiquette. This will be our last chance to refuel and purchase any supplies. Once everyone is ready we will head out of town on the Dargo High Plains Rd to the site of the former gold mining town, Grant. Here we will drop our tire pressures, engage low range and begin a breathtaking descent down McMillans Rd to Talbotville.In Talbotville we will be served lunch and have a coffee or tea, then head back onto the tracks for our first river crossing and through to the summit of Mt Cynthia where we will have a snack for afternoon tea. Dropping back down into the valley we will cross the Wonnangatta River at Eaglevale then follow it downstream to our well-equipped basecamp at Crooked River.

We’ll have some time to get settled into our new home and maybe have a swim or a fish before dinner is served at around 7pm. After dinner, our tour leader will give us a rundown of what to expect for the next few days and some basic 4WD training.
 
Day Two - After a freshly ground espresso and a delicious breakfast at our base camp we will head up the Wonnangatta Valley to the famous Wonnangatta station, breaking for lunch at the hut then returning via the exciting and challenging climb up Herne Spur which features several river crossings and a steep rocky scramble.
 
Day Three - Beginning again with a mouth-watering hot breakfast at camp, today we will be travelling through the Dargo High Plains to Blue Rag Range for what is widely believed to be the most scenic ridgeline drive in the country. Depending on track conditions and the time available we may drop all the way to the bottom, or turn around at the high point.
 
Day Four - After a few days gaining confidence and skills we are now ready for our final challenge, the famous Billy Goat Bluff track! The ascent begins just a short distance from our base camp and climbs steeply up towards the Pinnacles where we will serve lunch and take the short walk up to the fire tower where we’ll enjoy 360 views of the surrounding ranges. After soaking up the stunning views we will head over the back of the range via Moroka Rd and make our way into Licola where the tour will conclude.

Four Day Tour Menu

Most Meals Can Be Gluten Free

Day One

Lunch

Chargrilled Eye Fillet Baguette 
 Chargrilled eye fillet beef from Gippsland, fresh parsley, green pickles, French smoked tomato mustard & homemade aioli on a freshly baked baguette.
OR
Smashed Avocado Baguette (V)
 Smashed avocado, heirloom baby cherry tomatoes, fresh basil & cos lettuce on a freshly baked baguette.

 Dinner

Yaya’s Famous Greek Meatballs 
Lamb mince with cumin, garlic, mint & my Yaya’s secret blend of spices. Served with red cabbage, sunflower seed salad, homemade tahini sauce & sweet potato chips tossed with rosemary salt
OR
Michelle’s Stuffed Pepper
Roasted pepper filled with lamb mince, garlic, pine nuts & jasmine rice, served with homemade basil pesto sauce & sweet potato chips
OR
Vegetarian Stuffed Pepper (V)
Roasted pepper filled with pine nuts & jasmine rice, served with homemade basil pesto sauce & sweet potato chips

 Dessert

Yaya’s Greek Orange Syrup cake
Greek orange syrup cake served with vanilla bean ice cream & crushed pistachio nuts, garnished with baby mint
OR
Trio of Cheeses 
A trio of local cheeses served with crackers, fresh apple & quince paste

 

Day Two

Breakfast

Italian Prosciutto Bruschetta
 Sourdough toasted & topped with poached eggs, sautéed baby spinach, Italian prosciutto, homemade tomato relish & Meredith goat’s feta, drizzled with balsamic glaze.
OR
Michelle’s Homemade Muesli Feast (V)
Toasted oats with coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped with organic yogurt, fresh banana & blueberry.
OR
Pumpkin & Feta Bruschetta (V)
Poached eggs, sautéed baby spinach & roasted pumpkin on toasted sourdough, finished with homemade tomato relish & Meredith goats’ feta.

 Lunch

 Grilled Chicken Salad with Spiral Pasta, Pesto & Cherry Tomatoes
Spiral pasta salad with grilled free range chicken, freshly made basil pesto sauce, green peas & heirloom pear cherry tomatoes, finished with freshly grated Italian Grana Padano parmesan
OR
Spiral Pasta Salad with Pesto & Cherry Tomatoes (V)
Spiral pasta salad with freshly made basil pesto sauce, green peas & heirloom pear cherry tomatoes, finished with freshly grated Italian Grana Padano parmesan

 Dinner

Chicken Rotolo
Free range chicken Rotolo filled with pancetta from the Yarra Valley & Greek tomato risotto rice. Roasted in the oven & served with baby heirloom carrots, roast broccoli & a homemade chicken Jue
OR
Exotic Mushroom & Truffle Risotto (V)
Exotic mushroom risotto with truffle, lemon zest, dill & green peas, finished with cream & freshly grated Italian Grana Padano parmesan

 Dessert

Homemade Flourless Chocolate Cake

Chocolate, coffee, brandy & almond meal cake served with Yarra Valley double cream

OR
Trio of Cheeses 
A trio of local cheeses served with crackers, fresh apple & homemade onion relish

 

Day Three

Breakfast

High Country Special
Eggs sunny side up with sautéed button mushrooms & grilled free range pork chipolatas. Served with roasted heirloom cherry tomatoes, fresh basil & homemade tomato relish on sourdough toast.
OR
Michelle’s Delicious Pancake stack (V)
Pancakes with homemade berry compote & banana, served with vanilla bean ice-cream & a drizzle of organic maple syrup.
OR
High Country Special (V)
Eggs sunny side up with sautéed button mushrooms, roasted heirloom cherry tomatoes, homemade tomato relish on sourdough toast

Lunch

Free Range Leg Ham Baguette
 Free range ham, green pickles, camembert cheese, French smoked tomato mustard & homemade aioli on a freshly baked baguette.
OR
Ricotta & Parmesan Fritters Baguette (V) 
Panfried ricotta & parmesan fritters, green pickles, fresh cos lettuce, homemade aioli & French smoked tomato mustard on a freshly baked baguette.

 

Dinner

Michelle’s Greek Lamb Chops
Free range Gippsland lamb cutlets, marinated in lemon, cumin & garlic, chargrilled & served with roasted baby beetroot, butternut pumpkin, grilled asparagus & homemade tzatziki sauce
OR
Smoked Salmon Summer Pasta
Capellini pasta with smoked Tasmanian salmon, shallots, green olives, lemon zest & confit garlic, finished with extra virgin olive oil & fresh dill
OR
High Country Summer Pasta (V)
Capellini pasta with peas, shallots, green olives, lemon zest & confit garlic, finished with extra virgin olive oil & fresh dill

Dessert

Michelle’s Delicious Sticky Date Pudding
Homemade sticky date pudding, topped with caramel sauce & served with vanilla bean ice cream
OR
Trio of Cheeses 
A trio of local cheeses served with crackers, fresh apple & quince paste

 

Day Four

Breakfast

River Side Pulled Pork Special
Poached eggs, sautéed baby spinach & free range pulled pork on sourdough toast, topped with hollandaise sauce & homemade parmesan cheese hash browns.
OR
Bircher Muesli (V)
Oats soaked overnight in milk with coconut, currants, grated Granny Smith apple & cinnamon, , sprinkled with roasted pistachio nuts & drizzled with raw honey
OR
River Side Special (V)
Poached eggs with sautéed baby spinach on sourdough toast, topped with hollandaise sauce & homemade parmesan cheese hash browns.

 Lunch

 Lamb Kofta on Brown Rice & Roast Vegetable Salad 
Grilled lamb kofta on a brown rice salad with roast pumpkin, broccoli, red onion, pumpkin seeds fresh parsley & tomato & drizzled with homemade tahini sauce.
OR
My Spin on the Famous Greek Spanakopita (V)
Crunchy layers of filo pastry with a mix of fresh lemon, spinach, ricotta, parmesan cheese & Greek feta served with my tzatziki sauce

Tour Details

Tour Date Start 30-03-2018 12:00 pm
Tour End Date 02-04-2018
Registration Start Date 30-01-2017
Capacity 20
Available place 20
Cut off date 07-03-2018
Individual Price per person From $495.00, Kids under 12 are FREE!
Location
High Country
Dargo VIC 3862, Australia
High Country
$945.00 20
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