Gourmet Lunch menu recipe
Two Day Tour Menu

 

Tour Packages Available:

Dining Package: $295 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: $395 per person

  • Luxurious canvas bell tents for your group (3 metre for singles, 4 metre for couples, 5 metre for groups/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: $545 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 groups/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: $145 each

 

 

Two Day Tour Menu

Most Meals Can Be Gluten Free

Day One

Lunch

Chargrilled Gippsland Beef Eye Fillet Baguette
Chargrilled beef eye fillet from Gippsland, fresh parsley, green pickles, French smoked tomato mustard & 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
Gippsland free range lamb cutlets, marinated in lemon, cumin & garlic, chargrilled & served with roasted baby beetroot, butternut pumpkin & grilled asparagus, topped with homemade tzatziki sauce.
OR
Smoked Salmon Summer Pasta
Capellini pasta with Tasmanian smoked 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 

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

 

Day Two

Breakfast

Italian Prosciutto Bruschetta
 Sourdough toasted & topped with poached eggs, sautéed baby spinach, free range Italian prosciutto, homemade tomato relish & Meredith goat’s feta, drizzled with balsamic glaze.
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.

Lunch

Free Range Leg Ham Baguette
Free range ham, green pickles, camembert cheese, French smoked tomato mustard & aioli on a freshly baked baguette.
OR
Smashed Avocado Baguette (V)
Smashed avocado, heirloom baby cherry tomatoes & fresh basil on a freshly baked baguette.

 

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Lamb 1 Hi420x280

 

Special desserts camping

 

Cordon bleu steak

 

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