Dunkeld's fine dining Mecca just got a little bit fancier. Welcome to Wickens At The Royal Mail, the latest in pinkies-out regional gastronomy.
The new restaurant is close to the old hotel, you just take a curving bush trail (a literal link between food and place) to reach the new space. When you get there, you're in the domain of Executive Chef Robin Wickens, who's looking to expand The Royal Mail's rep for expansive tasting menus. Think five or eight courses, full of dishes like abalone steamed buns, yabbie mousse and watercress, and a butter poached pork belly #drools.
The menu was carefully curated by Wickens, who's well known for his experimental delights at Fitzroy restaurant, Interlude. Often creating unique eating experiences for all the senses, Wickens has proudly put Dunkeld on the food lover’s map.
"Guests can expect culinary textures that emulate the garden, with mulched greens, soils, foams, purées, petals, micro herbs, dried and crisp leaves, jus, juice and brews, such as vegetable infusions and teas," Wickens says.
If that didn’t just make you reach for your cravat and travel pack, then just know the menus are ever-changing, with dishes heavily inspired by local seasonal produce and herbs from the garden. And don’t forget those views through the floor to ceiling windows. They overlook the vast Southern Grampians from Mt Sturgeon all the way to Mt Abrupt. We bet the serenity’s real good over there.
And for those looking for something super exclusive, you can spoil yourself rotten with Wickens' Chef’s Table experience. With room for four people (to grab those candid shots), the Chef’s Table experience will be unlike any other—you'll get to watch the formation of modern and experimental creations, with some pretty epic matching wines.
Might want to start saving up for this one.
Image Credit: Royal Mail Hotel