7 dayTour

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Your Meal Selections

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Now let's get on a make your meal choices from the outstanding menu on offer.

Our chef only uses free range eggs. Gluten free options are available.

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Day 1

Lunch Day 1* CHARGRILLED GIPPSLAND BEEF EYE FILLET BAGUETTE (GF) --- Chargrilled beef eye fillet from Gippsland, fresh parsley, green pickles, French smoked tomato mustard & aioli on a freshly baked baguette
SMASHED AVOCADO BAGUETTE (V) (GF)--- Smashed avocado, heirloom baby cherry tomatoes & fresh basil on a freshly baked baguette

Dinner day 1* YAYA’S FAMOUS GREEK MEATBALLS (GF) --- Lamb mince w/ cumin, garlic, mint & my Yaya’s secret blend of spices. Served w/ red cabbage, sunflower seed salad, homemade tzatziki sauce & kipler potato tossed w/ rosemary salt
MICHELLE’S STUFFED PEPPER (GF)--- Roasted pepper filled w/ lamb mince, garlic, cumin, oregano & jasmine rice, served w/ homemade tzatziki sauce & kipler potato
VEGETARIAN STUFFED PEPPER (V) (GF) --- Roasted pepper filled w/ garlic, cumin, oregano & jasmine rice, served w/ homemade tzatziki sauce & roasted kipfler potato

Dessert Day 1* FRESH FIG SUMMER SALAD (GF) --- Fresh fig, pomegranate & blood orange summer salad drizzled w/ pomegranate syrup & sweet balsamic glaze, finished w/ baby mint & vanilla bean ice cream
CHEESE PLATE (GF)--- A selection of cheeses served w/ crackers, fresh apple & quince paste

Day 3

Breakfast Day 3* ITALIAN PROSCIUTTO BRUSCHETTA (GF) --- Sourdough toasted & topped with poached eggs, Italian prosciutto, tomato relish & Meredith goat’s feta, drizzled w/ apple cider balsamic glaze
BIRCHER MUESLI (V) --- Oats soaked overnight in milk w/ coconut, currants, cinnamon, grated apple & topped w/ homemade rhubarb compote & sprinkled w/ flaked almonds, drizzled w/ raw honey
PUMPKIN & FETA BRUSCHETTA (V) (GF) --- Poached eggs, Sauerkraut & roasted pumpkin on toasted sourdough, finished w/ tomato relish & Meredith goats’ feta

Lunch Day 3* ROAST VEGETABLE, HALOUMI & BROWN RICE SALAD (V) (GF) --- Grilled marinated haloumi on brown rice salad w/ roast pumpkin, broccolini, red onion, pumpkin seeds fresh parsley & tomato, drizzled w/ homemade tahini sauce

Dinner Day 3* CHICKEN ROTOLO (GF) --- Free range chicken Rotolo filled w/ pancetta & Greek tomato risotto rice. Roasted in the oven & served w/ baby heirloom carrots, snow peas & drizzled w/ homemade chicken Jue
EXOTIC MUSHROOM & TRUFFLE RISOTTO (V) (GF) --- Exotic mushroom risotto w/ truffle, lemon zest, dill & green peas & finished w/ freshly grated Italian Grana Padano parmesan

Dessert Day 3* HOMEMADE FLOURLESS CHOCOLATE CAKE (GF)--- Chocolate, coffee, brandy & almond meal cake served w/ double cream
CHEESE PLATE (GF)--- A selection of cheeses served w/ crackers, fresh apple & quince paste

Day 4

Breakfast Day 4* FRESHLY TOASTED FRUIT BREAD (V) --- Freshly toasted fruit bread toasted & served w/ butter & homemade Mulberry jam
MICHELLE’S DELICIOUS PANCAKE STACK (V) (GF) --- Pancakes served w/ homemade berry compote, banana, vanilla bean ice-cream & drizzled w/ organic maple syrup

Lunch Day 4* SMOKED CHICKEN WRAP (GF)--- Smoked chicken breast w/ parsley, red cabbage & hummus in & wholegrain wrap
NUT MEAT & BROWN RICE PATTIE WRAP (GF)--- Homemade vegetarian nutmeat & brown rice patties, topped w/ fresh parsley, red cabbage & hummus in & wholegrain wrap

Dinner Day 4* 250G AGED SCOTCH FILLET FROM GIPPSLAND (GF)--- Free range aged scotch fillet, chargrilled & cooked to your liking, served w/ roasted kipfler potato, chargrilled aspargus & served w/ & homemade,redwine beef & mustard Jus
SMOKED CHICKEN & PANCETTA PASTA (GF)--- Casarecce pasta w/ free ranged smoked chicken, pancetta, pumpkin, green peas in a white wine & cream sauce, finished w/ basil & freshly grated Italian Grana Padano parmesan
PUMPKIN & BASIL PASTA (V) (GF) --- Casarecce pasta w/ roasted pumpkin,peas in & white wine & cream sauce, finished w/ basil & freshly grated Italian Grana Padano parmesan

Dessert Day 4* MICHELLE’S RED WINE POACHED PEARS (GF)--- Pears poached in sweet desert wine, orange & cinnamon syrup, sprinkled w/ crushed pistachios
CHEESE PLATE (GF)--- A selection of cheeses served w/ crackers, fresh apple & quince paste

Day 5

Breakfast Day 5* OUTBACK BREAKFAST (GF)--- Scrambled egg served w/ free range bacon & a side of Michelle’s homemade baked beans, served on sourdough toast
HOMEMADE MUESLI FEAST (V) --- Toasted oats w/ coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped w/ milk & fresh berries
OUTBACK BREAKFAST (V) (GF)--- Scrambled egg on sourdough toast served w/ sautéed button mushrooms & Michelle’s homemade baked beansl

Lunch Day 5* SPIRAL PASTA SALAD W/ PESTO & SUNDRIED TOMATOES (V) (GF)--- Spiral pasta salad w/ homemade pesto sauce, green peas & sundried tomatoes, finished w/ freshly grated Italian Grana Padano parmesan

Dinner Day 5* FREE RANGE PORK BELLY ROASTED IN THE WEBBER Q (GF)--- Free Range Pork belly roasted & slow cooked w/ onions, garlic & fennel seeds & served w/ beetroot mash, green peas & freshly made spiced apple sauce
Beetroot Risotto(V)(GF)--Beetroot risotto w/ Greek feta, lemon, roast garlic, green peas & finished w/ freshly grated Grana Padano Parmesan & flaked almonds

Dessert Day 5* OUTBACK BAKED APPLES (GF) --- Baked apples w/ a date, almond meal, walnut & lemon stuffing, served w/ a homemade caramel sauce & topped w/ vanilla bean ice cream
CHEESE PLATE (GF)--- A selection of cheeses served w/ crackers, fresh apple & quince paste

Day 6

Breakfast Day 6* 4WDINING GOURMET BREAKFAST BRUSCHETTA (V) (GF) --- Sourdough toasted & topped w/ poached eggs, freshly made guacamole, Meredith goat’s feta & fresh watercress, drizzled w/ apple cider balsamic glaze
BIRCHER MUESLI (V) --- Oats soaked overnight in milk w/ coconut, currants, & cinnamon, topped w/ & homemade berry compote & drizzled w/ raw honey

Lunch Day 6* HOMEMADE GOURMET VEGETABLE PASTIE (GF) --- Freshly baked vegetable pastie filled w/ local fresh vegetables, wrapped in crunchy puff pastry & served w/ homemade tomato relish

Dinner Day 6* MICHELLE’S GREEK LAMB CUTLETS (GF)--- Free range Gippsland lamb cutlets, marinated in lemon, cumin & garlic, chargrilled & served w/ roasted baby beetroot, butternut pumpkin & green beans, topped w/ homemade tzatziki sauce
SMOKED SALMON SUMMER PASTA (GF) --- Capellini pasta w/ smoked Tasmanian salmon, shallots, green olives, lemon zest & confit garlic, finished w/ extra virgin olive oil & fresh dill
HIGH COUNTRY SUMMER PASTA (V) (GF)--- Capellini pasta w/ peas, shallots, green olives, lemon zest & confit garlic, finished w/ extra virgin olive oil & fresh dill

Dessert Day 6* MICHELLE’S DELICIOUS STICKY DATE PUDDING --- Homemade sticky date pudding, topped w/ salted caramel sauce & served w/ vanilla bean ice cream
CHEESE PLATE (GF)--- A selection of cheeses served w/ crackers, fresh apple & quince paste

Day 7

Breakfast Day 7* RIVER SIDE PORK BELLY SPECIAL (GF)--- Poached eggs & free range pork belly on wholemeal muffins, topped w/ caramelized onion BBQ chutney & freshly made Grana Padano parmesan potato hash browns
MICHELLE’S HOMEMADE MUESLI FEAST (V) --- Toasted oats w/ coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped w/ milk & grated apple
RIVER SIDE SPECIAL (V) (GF)--- Poached eggs w/ Sauerkraut on sourdough toast, topped w/ caramelised onion bbq chutney & freshly made Grana Padano parmesan potato hash brown

Lunch Day 7* HOMEMADE GOURMET BEEF SAUSAGE ROLLS (GF) --- Freshly baked sausage rolls filled w/ beef, carrot, parsley & a secret blend of spices wrapped in crunchy puff pastry & served w/ homemade tomato relish
MY SPIN ON THE FAMOUS GREEK SPANAKOPITA (V) --- Crunchy layers of filo pastry w/ a mix of fresh lemon, spinach, ricotta, parmesan cheese & Greek feta & cooked in & webber q

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