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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Royal Mail Hotel
Modern Australian
  • 98 parker st (glenelg hwy),
    Dunkeld, VIC
  • (03) 5577 2241,
    www.royalmail.com.au
  • Lunch daily noon-2.30pm

    Dinner daily 6pm-9.30pm

Royal Mail Hotel
-37.648754,142.341111

Yes, Dan Hunter has left the building but the Royal Mail is still a particularly good regional fine-diner. The cellar - fabled, awesome, encyclopedic - remains a good reason for making the three-hour-plus drive from Melbourne, while the dining room, after years of constant tweaking, is warmer and more comfortable than ever. Chef Robin Wickens is now in charge, retaining the regionally focused style of menu, while shaping it distinctively, particularly with his artfully strewn presentations. The ingredient combinations can be both off the wall - a deliciously big-flavoured mix of oxtail, smoky octopus and pine-mushroom ketchup; a bright carrot risotto with a soy-milk crisp for texture and lovage oil - and comfortingly familiar, such as Sher wagyu teamed with onions and tarragon oil. Details in the kitchen and on the floor may not be as sharp, but the Mail's more relaxed vibe definitely has its own attractions.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • Dégustation $150

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Robin Wickens

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