Fields Marked (*) are important
Starting from the township of Gembrook we wind our way through the hills up to the spectacular lookout at Seven Acre Rock and through the lush subtropical rainforest surrounding one of Victoria’s tallest trees, The Ada Tree.
Your choice of freshly cooked gourmet food will await you when we break for lunch at the historic mill site Starlings Gap, a unique location as you can see the meeting points of the three main forest types of the region.
Pushing further into the forest we’ll explore some of the fun and challenging tracks on offer with many opportunities to learn the basics of driving off-road before arriving at our basecamp for a delicious three course dinner and complimentary glass of wine.
If you’ve selected one of our Glamping Packages you will enjoy a relaxing nights sleep in a luxurious canvas bell tent, or alternatively you may select the Dining Package and bring your own tent or camping trailer.
Wake up to freshly ground espresso coffee, and let us spoil you with a delectable selection of breakfast options before we set out for the day. Venturing further north we will climp to the top of Smoko Ridge Track, then drop down to the bottom of the valley to explore the Upper Yarra Reservoir, source of the Yarra River where we will stop for lunch.
After lunch we’ll go for a short walk around the reservoir, then head up the other side of the valley towards the Reefton Spur for a some more off-road adventures.
The tour will conclude at around 5pm in the town of Yarra Junction, an easy one hour drive from Melbourne.
Suitable for all AWD vehicles including those with road tires, no 4×4 experience neccessary!
Chargrilled Gippsland Beef Eye Fillet Baguette Chargriled beef eye fillet from Gippsland, fresh parsley, green pickles, 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.
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 High Country Summer Pasta (V) Capellini pasta with peas, shallots, green olives, lemon zest & confit garlic, finished with extra virgin olive oil & fresh dill.
Michelle’s Delicious Sticky Date Pudding Homemade sticky date pudding, topped with homemade caramel sauce & served with vanilla bean ice cream. OR 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 & homemade onion relish.
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. 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.
Lamb Kofta on Brown Rice & Roast Vegetable Salad
Grilled lamb kofta on 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.