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Executive Chef, Robin Wickens will join forces with Matt Stone, Head Chef of the Yarra Valley’s Oakridge Wines, to present a six-course farm to fork dinner, in celebration of the autumn kitchen garden harvest.

The pair, who share a passion for organic, home grown produce, will collaborate on the special menu for dinner at the Royal Mail Hotel on Friday 5 May, 2017, with each dish matched with local wines, for $230 per head.

A package including the dinner, two nights stay, bus transfer and tickets to Grampians Grape Escape Food and Wine Festival and more, is available at $1350 per couple/twin. Contact hotel for details.

Content: Royal Mail Hotel

Price & booking


Type Entry cost
Per person, including wine

More info

  • Bar
  • Car park
  • Non smoking establishment
  • Restaurant - licensed

  • Suitable for guests who depend on the use of a wheelchair in a seated position at all times