We travel to Mount William Station in Willaura, at the foothills of the Grampians National Park, for a chef-made high tea by a crackling fire in a homestead steeped in history.
The bones of the place are not new. Built during the wool boom of the 1840s, the bluestone woolshed is one of only seven of its kind left standing in the country and is recognised by the National Trust.
The 7,500-acre estate, comprising the homestead and the former Shearers’ Quarters, was one of Australia’s earliest pastoral holdings, a working sheep station before it was a luxury address.
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The Homestead reopened as a five-star farm stay in 2022, with a kitchen ambitions that far exceed what one might expect from a rural property. Today, the homestead is also a sought-after venue for weddings and corporate events.
At the helm is Executive Chef Luke Wakefield, who ran kitchens at Balthazar in Perth before taking on the role of Executive Chef post at Spicers Hidden Vale, where the restaurant picked up Best Hotel Restaurant honours in 2025. Wakefield’s high tea menu is inspired by produce grown and sourced from the property.
We are seated in The Rhino Room beside a crackling fire, surrounded by reminders of the station’s rich history. An antique 1890s piano, a historic library collection and the original fireplace create a space that feels like a time capsule of rural Australia.
The savoury selection features four carefully crafted bites. The liver parfait with caramelised onion and nasturtium is silky smooth, carrying a subtle whisper of port. A parmesan biscuit topped with comté cream and rockmelon pâte de fruit shouldn’t work on paper, yet somehow does, balancing sweet, salty and bitter notes with the addition of oxalis. The roasted lamb rump en croûte, accompanied by medlar fruit and rosemary flowers, is both delicate and visually striking, showcasing lamb raised on the property itself. A tomato and mozzarella toastie, simple in concept, holds its own against the more elaborate creations through the strength of excellent ingredients and careful execution.
Among the sweets, a chocolate nougat layered with Lilly pilly and rose jam is finished with crystallised rose petals. The dense, creamy nougat gives way to a pleasing crunch from the native fruit.
The scones served with Devonshire cream, house-made berry jam and lemon curd, split open beautifully, revealing a soft, fresh centre beneath a lightly biscuity crust.
Everything on the high tea stand is made in-house by Executive Chef Luke Wakefield, which means bookings are required a week ahead.
For those seeking a lighter experience, a Devonshire tea is also available, featuring house-made scones with jam and cream, lemon curd, a savoury item, and tea and coffee.
Mount William Station is well worth building a Grampians getaway around. Whether you choose the full high tea experience or a simple Devonshire Tea, the combination of history, hospitality and exceptional food makes for a memorable visit.
High Tea Menu
Savoury:
- Roasted lamb rump, medlar fruit, rosemary flowers en croute
- Liver parfait, caramelised onion and nasturtium en croute
- Parmesan biscuit, Comte cream, rockmelon pate de fruit, oxalis
- Tomato and mozzarella toasted sandwich
Sweet:
- Crueller doughnut with cinnamon sugar
- Chocolate nougat with lilli pilly and rose jam, crystallised rose petals from our garden
- Nut and brown butter financier
Scones:
- Cream scones with Devonshire cream, house made berry jam, house made lemon curd
Drinks:
- Served with tea and coffee
High Tea in regional Victoria – find more venues
in our High Tea Venue Directory
