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Friday
28
DEC

7 Day 4x4 Glamping Tour & Gourmet Dining Experience

12:00
14:00
4WDining Off-Road Adventures
Event organized by 4WDining Off-Road Adventures

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A fully catered, seven day, tag-along 4x4 glamping tour exploring some of the most iconic locations in the Victorian High Country.

After meeting at the famous Dargo Pub, we climb out of town towards the Dargo High Plains before leaving the blacktop, dropping our tire pressures and taking a quick stroll around the sites of the historic gold rush towns Grant and Talbotville. We head up to the summit of Mt Cynthia through the valleys of Wonnangatta and the challenging climb to Herne Spur.

With gourmet meals and first class facilities at base camp the tour continues to Blue Rag Range and the spectacular drive to the Pinnacles and Billy Goat Bluff.

Some of the most dramatic scenery and stunning panoramic views you’ll find in Australia! All you need is a 4WD with low-range and all-terrain tyres!

What we provide:
-Basic 4WD training and instruction
-All meals including morning and afternoon tea
-Canvas bell tents (when our glamping package is chosen)
-Freshly ground espresso coffee (Ice coffee in hot weather)
-Private swimming hole
-WiFi connectivity, Telstra signal booster and satellite phone for emergencys
-Flushing toilets
-Hot showers
-Hammocks
-First aid equipment and trained guides
-All recovery equipment

What you need to bring:
-A 4WD with low-range transmission (Want to hire one? Call our partners at Turnbulls Hire on 1300 664 068)
-All-terrain tyres
-Drinking water
-Clothes for ALL weather conditions
-Sturdy boots

Tour Packages Available:
(Kids under 12 are FREE!!!)

Dining Package: $1,650 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 WiFi, hot showers and flushing toilets.

Glamping Package: $1,995 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 WiFi, hot showers and flushing toilets.

Premium Glamping Package: $2,495 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 WiFi, hot showers and flushing toilets.

ITINERARY
Day One
We meet in the heart of the High Country at the town of Dargo where our tour leader will hand out CB radios to those that don’t have one and run through some basic info such as our convoy procedures and radio etiquette. This will be our last chance to refuel and purchase any supplies. Once everyone is ready we will head out of town on the Dargo High Plains Rd to the site of the former gold mining town, Grant. Here we will drop our tire pressures, engage low range and begin a breathtaking descent down McMillans Rd to Talbotville.

In Talbotville we will be served lunch and have a coffee or tea, then head back onto the tracks for our first river crossing and through to the summit of Mt Cynthia where we will have a snack for afternoon tea. Dropping back down into the valley we will cross the Wonnangatta River at Eaglevale then follow it downstream to our well-equipped basecamp at Crooked River.

We’ll have some time to get settled into our new home and maybe have a swim or a fish before dinner is served at around 7pm. After dinner, our tour leader will give us a rundown of what to expect for the next few days and some basic 4WD training.

Day Two

After a freshly ground espresso and a delicious breakfast at our base camp we will head up the Wonnangatta Valley to the famous Wonnangatta station, breaking for lunch at the hut then returning via the exciting and challenging climb up Herne Spur which features several river crossings and a steep rocky scramble.

Day Three

Beginning again with a mouth-watering hot breakfast at camp, today we will be travelling we will travel to Black Snake Creek and mu Maguire track to the Gibraltar Spur

Day Five

Exploring further south, today we visit Castle Hill and McDonald Gap, taking in Junction Spur. In the evening we will be screening "The Man From Snowy River" in our outdoor cinema.

Day Six

Today we'll be heading through the Dargo High Plains to Blue Rag Range for what is widely believed to be the most scenic ridgeline drive in the country. Depending on track conditions and the time available we may drop all the way to the bottom, or turn around at the high point.

Day Seven

After a few days gaining confidence and skills we are now ready for our final challenge, the famous Billy Goat Bluff track! The ascent begins just a short distance from our base camp and climbs steeply up towards the Pinnacles where we will serve lunch and take the short walk up to the fire tower where we’ll enjoy 360 views of the surrounding ranges. After soaking up the stunning views we will head back down to our basecamp where the tour will conclude after lunch.

MENU

Seven Day Tour Menu
Most Meals Can Be Gluten Free

Day One

Lunch

Chargrilled Gippsland Aged Beef Eye Fillet Baguette
Chargrilled beef eye fillet 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 & cos lettuce 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 a red cabbage, fresh dill, sunflower seed salad, homemade tahini sauce & sweet potato chips tossed with rosemary salt.
OR
Middle Eastern Summer Chicken Salad
Yamen spice free range chicken breast, chargrilled & served with organic quinoa, roasted spiced cauliflower, baby radish, roasted baby beetroot, heirloom cherry tomatoes, pomegranate seeds & currant salad. Served warm & drizzled with tahini dressing & fresh coriander.
OR
Michelle’s Greek Plate (V)
Organic quinoa, lentil, mint & carrot patties, pan fried & served with red cabbage, sunflower seed salad, homemade tahini sauce & sweet potato chips tossed with rosemary salt.

Dessert

Fresh Fig Summer Salad
Fresh fig, pomegranate & blood orange summer salad drizzled with pomegranate syrup & sweet balsamic glaze, finished with baby mint & vanilla bean ice cream.
OR
Trio of Cheeses
A trio of local cheeses served with crackers, fresh apple & quince paste.

Day Two

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 & homemade tomato relish on sourdough toast.
OR
Freshly Baked Fruit Bread (V)
Freshly baked fruit bread toasted & served with butter & homemade Mulberry jam.
OR
High Country Special (V)
Eggs sunny side up with sautéed button mushrooms, roasted heirloom cherry tomatoes & homemade 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)
Pan fried ricotta & parmesan fritters, green pickles, cos lettuce, homemade aioli & French smoked tomato mustard on a freshly baked baguette.

Dinner

Mediterranean Chicken
Free range chicken thighs stuffed with sun dried tomato & spinach, wrapped with free range Italian prosciutto, oven roasted & served with baby carrots, dill, lemon & garlic infused chat potatoes & roasted heirloom cherry tomatoes.
OR
Risotto with Slow Cooked Beef in Red Wine & Juniper Berry
Beef from the Yarra Valley slowly cooked for hours in red wine, garlic, bay leaves & juniper berry, added to risotto rice with onions, garlic, green peas and freshly grated Italian Grana Padano parmesan, finished with fresh parsley & lemon.
OR
Eggplant Stack (V)
Eggplant stack with fresh dill, buffalo cheese, napoli sauce & Italian Grana Padano parmesan. Oven baked & served with baby heirloom carrots & roasted chat potatoes.

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 & homemade onion relish.

Day Three

Breakfast

Italian Prosciutto Bruschetta
Sourdough toasted & topped with poached eggs, sautéed baby spinach, Italian prosciutto, homemade tomato relish & Meredith goat’s feta, drizzled with balsamic glaze.
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
Pumpkin & Feta Bruschetta (V)
Poached eggs, sautéed baby spinach & roasted pumpkin on toasted sourdough, finished with homemade tomato relish & Meredith goats’ feta.

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

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 & quince paste.

Day Four

Breakfast

Pancetta & Cherry Tomato Omelette
Omelette with free range pancetta, heirloom cherry pear tomatoes, shallots & Meredith goats’ feta, served on sourdough toast, drizzled with balsamic glaze & finished with fresh parsley.
OR
Michelle’s Delicious Pancake stack (V)
Pancakes served with homemade berry compote, banana, vanilla bean ice-cream & a drizzle of organic maple syrup.
OR
Heirloom Cherry Pear Tomato & Basil Omelette (V)
Omelette with heirloom cherry pear tomatoes, shallots, fresh parsley & Meredith goat’s feta cheese, served on toasted sourdough & drizzled with balsamic glaze.

Lunch

Smoked Chicken Wrap
Smoked chicken breast with coriander, cos lettuce, pickled red cabbage & hummus in a wholegrain wrap
OR
Nut Meat & Brown Rice Pattie Wrap
Homemade vegetarian nutmeat & brown rice patties, topped with fresh coriander, pickled red cabbage & hummus in a wholegrain wrap.

Dinner

300g Aged Scotch Fillet from Gippsland
Free range aged scotch fillet, chargrilled & cooked to your liking, served with roasted kipfler potatos & grilled asparagus, served with a selection of French mustards.
OR
Smoked Chicken & Pancetta Pasta
Caserecce pasta with free ranged smoked chicken, pancetta, pumpkin, pine nuts & green peas in a white wine & cream sauce, finished with basil & freshly grated Italian Grana Padano parmesan.
OR
Pumpkin & Basil Pasta (V)
Caserecce pasta with roasted pumpkin, pine nuts & peas in a white wine & cream sauce, finished with basil & freshly grated Italian Grana Padano parmesan.

Dessert

Michelle’s Red Wine Poached Pears
Pears poached in sweet desert wine, orange & cinnamon syrup, sprinkled with crushed pistachios.
OR
Trio of Cheeses
A trio of local cheeses served with crackers, fresh apple & homemade onion relish.

Day Five

Breakfast

Outback Breakfast
Scrambled egg served with grilled free range bacon & a side of Michelle’s homemade baked beans, served on sourdough toast & finished with fresh basil.
OR
Homemade Berry Compote Muesli Feast (V)
Toasted oats with coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped with organic yogurt & homemade berry compote
OR
Outback Breakfast (V)
Scrambled egg on sourdough toast served with sautéed button mushrooms & Michelle’s homemade baked beans, garnished with fresh basil.

Lunch

Grilled Chicken Salad with Spiral Pasta, Pesto and Cherry Tomatoes
Spiral pasta salad with grilled free range chicken, homemade pesto sauce, green peas & heirloom pear cherry tomatoes, finished with freshly grated Italian Grana Padano parmesan
OR
Spiral Pasta Salad with Pesto & Cherry Tomatoes (V)
Spiral pasta salad with homemade pesto sauce, green peas & heirloom pear cherry tomatoes, finished with freshly grated Italian Grana Padano parmesan

Dinner

Free Range Pork Belly Slow Cooked in Apple Juice & Fennel
Yarra Valley Pork belly slow cooked in apple juice & fennel seed, served with beetroot mash, green peas & apple sauce.
OR
Michelle’s Stuffed Pepper
Roasted pepper filled with lamb mince, garlic, pine nuts & jasmine rice, served with homemade basil pesto sauce & sweet potato chips.
OR
Vegetarian Stuffed Pepper (V)
Roasted pepper filled with pine nuts & jasmine rice, served with homemade basil pesto sauce & sweet potato chips.

Dessert

Outback Baked Apples
Baked apples with a date, almond meal, walnut & lemon stuffing, served with a homemade caramel sauce & topped with vanilla bean ice cream.
OR
Trio of Cheeses
A trio of local cheeses served with crackers, fresh apple & quince paste.

Day Six

Breakfast

4WDining Gourmet Breakfast Bruschetta (v)
Sourdough toasted & topped with freshly made guacamole, Meredith goat’s feta & fresh watercress, drizzled with balsamic glaze.
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.

Lunch

Homemade Gourmet Beef Sausage Rolls
Freshly baked sausage rolls filled with beef, carrot, parsley & a secret blend of spices wrapped in crunchy puff pastry & served with a homemade tomato relish.
OR
Homemade Gourmet Vegetable Pastie
Freshly baked vegetable pastie filled with roasted broccoli, zuchini, carrot & peas, wrapped in crunchy puff pastry & served with homemade tomato relish.

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, topped with 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
High Country Summer Pasta (V)
Capellini pasta with peas, shallots, green olives, lemon zest & confit garlic, finished with extra virgin olive oil & fresh dill.

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 Seven

Breakfast

River Side Pulled Pork Special
Poached eggs, sautéed baby spinach & free range pulled pork on sourdough toast, topped with hollandaise sauce & homemade parmesan cheese hash browns.
OR
Michelle’s Homemade Muesli Feast (V)
Toasted oats with coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped with organic yogurt & local blueberrys.
OR
River Side Special (V)
Poached eggs with sautéed baby spinach on sourdough toast, topped with hollandaise sauce & homemade parmesan cheese hash browns.

Lunch

Beef Skewers with Organic Quinoa & Roast Vegetable Salad
Chargrilled aged beef from Gippsland served on an organic quinoa salad with roasted broccoli, pumpkin & peas, finished with fresh coriander & homemade balsamic dressing.
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.