FOOD & WINE

EXECUTIVE CHEF ROBIN WICKENS

Chef of the Month

Originally from Southampton, Robin worked at some of the UK’s top restaurants - Biebendum and Pied a Terre. After landing in Australia in 2000, Robin opened his own restaurant in Fitzroy, Interlude, that quickly attracted many accolades and awards.

He won The Age Young Chef of the Year award in 2005 and decided on a sea-change, moving to Apollo Bay with wife Kate to open Wickens Provedore and Deli.

Robin started at the Royal Mail Hotel in 2013, adding his trademark creative whim, innovation and sustainability. Today, Robin has his name on the restaurant door – Wickens at Royal Mail Hotel. His creativity was instrumental in the design of the restaurant, kitchen and dining room. A visit to Wickens will allow guests the opportunity to see Robin’s hands on approach in the kitchen.

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.

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WICKENS AT ROYAL MAIL HOTEL

The 2 hatted restaurant offers Executive Chef Robin Wickens renowned Chefs Menu tasting experiences with the option of a range of matched wines from the hotel’s extensive cellar collection.

Bookings recommended.

PARKER STREET PROJECT

Parker Street Project offers a relaxed meal, with a casual style menu designed for sharing. The lunch and dinner menu offers a range of seasonal dishes, using produce from the hotel's kitchen garden.

Public holiday surcharges apply. Bookings recommended.

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WINE CELLAR

The award-winning Royal Mail Hotel wine cellar has twice been inducted in to the Australian Wine List of the Year Awards’ Hall of Fame. It houses the largest privately owned collection of Bordeaux and Burgundy in the Southern Hemisphere and holds approximately 28,000 bottles; offering guests unparalleled choice.

Guests can tour the wine cellar and participate in a comparative tasting.

The wines tasted during the tour will be available for purchase at special rates for hotel guests, providing a unique Royal Mail cellar door experience.

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ACCOMMODATION