Tour Packages Available:

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 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 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 hot showers and flushing toilets.

Kids Under 16: $470 each

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 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 tzatziki sauce & sweet potato chips
OR
Vegetarian Stuffed Pepper (V)
Roasted pepper filled with pine nuts & jasmine rice, served with homemade tzatziki 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, Italian prosciutto, 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 milk, & blueberrys.
OR
Pumpkin & Feta Bruschetta (V)
Poached eggs & roasted pumpkin on toasted sourdough, finished with tomato relish & Meredith goats’ feta.

Lunch

Spiral Pasta Salad with Pesto & Sun Dried Tomatoes (V)
Spiral pasta salad with freshly made basil pesto sauce, green peas & sun-dried 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 Jus
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 & 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, 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, 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
Eggplant Stack (V)
Eggplant stack w/ fresh dill, buffalo cheese, napoli sauce & Grana Padano parmesan, served w/ roasted baby beetroot, butternut pumpkin, grilled asparagus & topped w/ homemade tzatziki sauce

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 & 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 sauerkraut 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
 Grilled Halloumi on Brown Rice & Roast Vegetable Salad  (V)
Grilled halloumi on a brown rice salad with roast pumpkin, broccoli, red onion, pumpkin seeds fresh parsley & tomato & drizzled with homemade tahini sauce.