10 of the Best Restaurant Guide

Mist @ Olinda in Victoria offers contemporary dining for all the family to enjoy. Our Head Chef has designed menus with a modern Australian flavour, catering to a broad range of tastes, including vegetarian and gluten free offerings.

Please note that menus may vary slightly due to availability of fresh produce. Special menus apply for Mother's Day, Father's Day, Christmas Day and Valentine's Day. Please see upcoming events for details.

The Royal Mail Hotel is a unique destination set in extensive Australian gardens, with stunning views of the Southern Grampians Ranges in Victoria. Award-winning accommodation, food and wine, corporate event and wedding facilities, along with the nearby historic Mt Sturgeon Homestead and cottages are all available for guests to explore and enjoy.

The Royal Mail Restaurant offers a unique, nature-based cuisine focusing on the highest quality organic and heirloom produce and the latest culinary techniques. Multi-course tasting menus follow nature's cue to change with the seasons and are inspired by the hotel's natural surrounds.

Royal Mail Hotel weddings are elegant, stylish and professionally delivered. Spectacular mountain views, a focus on fine food and wine and a dedicated weddings coordinator will help you create the wedding of your dreams.

Andrew & Samantha draw inspiration for their seasonal menus from the diverse array of local Victorian produce that comes through the kitchen door daily

The impressive wine list showcases their passion for local wines, offering an eclectic mix of varietals and vintages that complements the European inspired food

Rising from the rustic, weather-beaten remnants of a barn left idle for generations, Stones of the Yarra Valley has emerged as the region’s premiere food and wine destination. With uninterrupted views across vines to the blue-tinged Victorian Great Divide, Stones of the Yarra Valley is located on one of the most picturesque and historic properties in the Yarra Valley, combining two superb restaurants – The Barn and The Stables – with a stunning rough-rendered Chapel and Dairy nestled under century-old oak trees.

We know about food; we've won six ‘chef hats’. Like our wondrous Victorian landscape, food changes, often. Degustation is out, and high-end gourmet ingredient antipasti is in – the Italians call it Spuntino! Lots of little snacks, making up for a fabulous peasant style dining experience...just like being served by a Nonna!

Our Villa guests have embraced our old-Italy dishes using local produce. Like; Milawa formaggi, casa insalati, , Calabrese salumi e proscuitto, our forest grown pino funghi, Mt Buffalo olives, interesting bruschetta, chef Emma's house made sausage and gnocchi, Bright Berry Farm berries, and Emma's changing daily tasty morsels served with house baked ciabatta. We don't offer a menu, just Nonna style cooking using Villa grown produce, farmer Brown produce and local fare. This is how they do it, in Sicily and Calabria!

Provenance Restaurant is located at Beechworth Victoria in the old Bank of Australasia, built in 1856 at the height of the gold rush. The dining rooms still display the grandness of that era with 6m ceilings, ornate rosettes and original arched windows. The vault, built with thick granite blocks, now houses the wine cellar. Dine in the grand old rooms of the bank, or in the warmer months enjoy al fresco dining in the courtyard under the apple tree. Provenance, an Age Good Food Guide two chef's hat restaurant, produces contemporary food from quality regional produce with a focus on seasonal awareness.

Located in Main Ridge on the Mornington Peninsula Victoria, our restaurant aims to effortlessly bring together all the elements necessary for a memorable lunch or dinner...contemporary cuisine from our talented chef, attentive and knowledgeable service, a wine list that’s been judged Australia’s best, and a relaxed ambience with magnificent views over vineyards and countryside.

Chef Stuart Bell’s innovative menu is driven by fresh regional produce and his classic French training, with harmonious influences from Asian and European cuisines.

Maître d' and sommelier Clayton Hiskins has set high standards of service, defined by The Age Good Food Guide as polished, but in a very relaxed and friendly atmosphere.

Immerse yourself in one of Victoria's most enriching hospitality experiences. A team passionate about hospitality delivers beautiful cutting edge, seasonal food matched with an internationally acclaimed wine list. Under the direction of Executive Chef Alla Wolf Tasker and Head Chef David Green the kitchen work from the ground up producing virtually everything, from house baked breads to an extensive charcuterie range, on the premises. And Alla's dream of a raft of excellent small scale local suppliers has finally come about - due in no small part to her own efforts. Several excellent organic farms are now located within minutes of Lake House.

Produce is often hand picked for a morning delivery. Local lamb, rare breed pork, grass fed beef, fresh water fish, sheep and goat's milk cheese, heirloom fruit from old orchards and windfalls from local gardens arrive at the kitchen, which since the early eighties, has fostered an open door policy, mentoring and supporting small sustainable producers and growers and developing a local food culture amongst fellow restauranteurs, chefs and residents.

One of Victoria's most enriching hospitality experiences. Regular guests will tell you of their favourite season and of memorable dishes. Perhaps the butter poached pheasant with chestnuts and Farrow in Autumn, the spring lamb with asparagus and morels. The duck with orange braised witlof; the golden roasted free range chicken of summer with corn and yabbies, or the truffled Pecorino tart with artichokes Barigoule, eel, Murray Cod and trout; rabbit and hare, speak of local waterways and fields.

Wild damsons, Winter Nealis pears, quinces and yellow crab apples feature in fabulous desserts and, in time honoured country fashion, are also made into delicious preserves for enhancing leaner seasons. Each seasonal menu takes you on a trip down country lanes, through the orchards and across the farm paddocks of the region.

During the day, the sunlit restaurant offers magnificent views through wonderfully large windows. Guests enjoying drinks at dusk on the outdoor terraces will witness the daily ritual of our resident kookaburra family flying in to be fed.

Stefano’s Restaurant is the flagship venue for celebrity cook, microbrewer and restaurateur Stefano de Pieri. This highly idiosyncratic dining venue in Mildura Victoria sprang from the combined vision of Don Carrazza, owner of the Mildura Grand Hotel, and his son-in-law, Stefano.

The restaurant and Stefano have been bestowed numerous awards and continue to attract local, interstate and international diners.

Stefano’s is housed in the original cellars of the Mildura Grand Hotel. What were once cool rooms for kegs of beer have been turned into intimate dining spaces. The larger of the two, The Cool Room, seats up to 30 guests and is notable for a display of frosted mirrors from the 1930s that visually narrate the Mildura story. The Venetian Room seats up to 14 guests and takes its name from Stefano’s origins. The corridor linking these ‘cool rooms’ is lined with tables for single or couple diners and an array of art work and memorabilia from Stefano’s collection.