FOOD & WINE

ROBIN WICKENS FOOD PHILOSOPHY

Chef of the Month

A dining experience at the Royal Mail Hotel is not simply a reflection of the season, but a representation of the ever-changing natural surrounds of Dunkeld. Menus are crafted daily, guided by the produce grown in the hotel’s sprawling organic kitchen garden, and refined by Executive Chef Robin Wickens’ zest for creative whim, innovation and sustainability.

KITCHEN GARDEN & FARM

The Royal Mail Hotel is home to Australia’s largest working restaurant kitchen garden. Up to 80% of the produce showcased on the various Royal Mail Hotel dining menus is grown on-site, and harvested daily by the kitchen team. The neighboring farm supplies beef and lamb which are born and bred for use specifically in the Royal Mail Hotel dining room, and further produce is grown and foraged for in surrounding orchards, olive groves and wild pastures.

To learn more about the local produce of Dunkeld, guests of the Royal Mail Hotel can take a chef-led tour of the organic kitchen garden plantings at 11am each day.

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WICKENS AT ROYAL MAIL HOTEL

The newly opened restaurant offers  Executive Chef Robin Wickens renowned five and eight course tasting experiences with the option of a range of matched wines from the hotel’s extensive cellar collection.

Open Wednesday to Sunday - Dinner
Open Saturday to Sunday - Lunch

PARKER STREET PROJECT

What was once the Royal Mail Hotel's fine dining room, is now Parker Street Project. Our destination for casual dining with shared plate style menu serves lunch and dinner seven days a week.

Breakfast: 7.30am - 11:30am
Lunch: 12pm – 3pm
Dinner: 5.30pm - Late

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WINE CELLAR

The Royal Mail Hotel wine cellar is award-winning in its own right. Twice inducted in to the Australian Wine List of the Year Awards’ Hall of Fame in 2015, the cellar has become globally renowned for its extensive and varied collection of international and local wines that are available to guests for purchase in-room and whilst dining.

It houses the largest privately owned collection of Bordeaux and Burgundy in the Southern Hemisphere. It holds approximately 28,000 bottles – or $2.7 million of wine; offering guests unparalleled choice.

The outstanding collection allows for enthralling wine matches for Robin Wickens’ menus. Guests can also choose the “French Collection” wine match, a premium experience, which showcases the vast range of French wines that have been carefully curated over 40 years for guests of the Royal Mail Hotel.

Guests can tour the wine cellar and participate in a comparative tasting for $25.00 per person, Tuesday to Sunday at 3.30pm.

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ACCOMMODATION