Four Day High Country Tours

Group registration

Please enter information in the form below to complete group registration for this 4WDining Tour Four Day 4WD Glamping Tour & Gourmet Dining Experience ~ Melbourne Cup Long Weekend, Nov 4.

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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