Revealed: Australia’s best road trip

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It’s right there in the name. Come to think of it, the name is somewhat of an understatement…

From Torquay to Allansford, a small town on the doorstep of Warrnambool, the 243-kilometre Great Ocean Road in Victoria is a highlight reel of dramatic cliffs, windswept beaches, lush rainforest, abundant wildlife and, of course, almighty views over the Southern Ocean.

A recent study by Youi has revealed it is the most popular road trip in Australia, with 39 per cent of respondents ranking it their favourite. Here’s a road trip itinerary to make the most of this great Australian icon.

Day 1: Torquay to Apollo Bay

Distance: 1 hour and 50 minutes/92 kilometres

A touch over 100 kilometres from Melbourne’s Tullamarine Airport, Torquay marks the Great Ocean Road’s official launch point. But no need to rush. It would be remiss to leave without indulging in Torquay’s star attraction – its beaches. For a dip, hit up Front Beach or Jan Juc, or for a glimpse of an aquatic icon, head south for Bells Beach, host of the annual Rip Curl Pro.

Stretching 44 kilometres from Torquay to Aireys Inlet, the Surf Coast Walk is another way to take in this spectacular region. The multi-use trail has 12 sections for those not in the mood for a literal marathon effort. This map will help you find your preferred route.

Bells Beach Great Ocean Road
Hit the surf at Bells Beach.

For lunch, you’re in for a treat, but there’s a crucial decision to be made: seafood or Spanish cuisine. In Anglesea, a leisurely 12-minute drive from Bells, Fish by Moonlite, offers the freshest seafood you can find. Alternatively, tack on an extra 30-minute drive to reach Lorne, another picturesque seaside town (of course!).

The drive to Apollo Bay is a particularly impressive stretch of this famous road with wild beaches rollicking below your clifftop route.

Great Ocean Road Anglesea
Drive to Anglesea for fresh seafood.

Hint

If you’d prefer a more casual (yet entirely quintessential) lunch, grab fish ‘n’ chips and enjoy beachside in Lorne.

Must see

Perched 40 metres above Fairhaven Beach, about 15 minutes south of Anglesea, Pole House is an architectural wonder. Pull over for a cheeky look or, better still, add another day to your itinerary and stay the night.

the exterior view of The Pole House Fairhaven
Take yourself to the edge of Australia in this seemingly suspended house.

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

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Where to stay

Seafearers Getaway – Stylish studios, units and lodges with a mesmerising beachfront location.

Chris’s Beacon Point – A sophisticated, not to mention convenient, choice after dining in the acclaimed restaurant.

Day 2: Apollo Bay to Port Campbell

Distance: 2 hours and 5 minutes/123 kilometres (including detour to Cape Otway)

Grab breakfast in Apollo Bay before starting day two on a high with a visit to the lush Otway National Park and the Cape Otway Lightstation. Built in 1848, the lighthouse is the oldest on mainland Australia and, on the other side of a 90-metre climb, offers commanding views of the Bass Strait and Southern Ocean.

Twelve Apostles Great Ocean Road
The Twelve Apostles are a geological marvel.

Back on the Great Ocean Road, it’s showtime as the Twelve Apostles come into view. These craggy limestone stacks, dramatically piercing the ocean, are a geological marvel, shaped by 20 million years of wind and waves. There are only seven apostles today, but the sight is still striking. There are numerous lookouts from which to snare a vantage point while the Gibson Steps will put you on the sand and under the towering formations.

Just a few minutes west, Loch Ard Gorge offers a network of walking trails to help further explore the coastal wilderness.

Loch Ard Gorge Great Ocean Road
Loch Ard Gorge offers a network of walking trails.

Must see

Impressive at any time of day, the 12 Apostles are particularly magic at sunrise or sunset.

Where to stay

Anchors – Three self-contained villas combining the tranquillity of a rural getaway with five-star touches.

Sea Foam Villas – Light and comfortable apartment-style accommodation a stone’s throw from the water.

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Day 3: Port Campbell to Warrnambool

Distance: 62 kilometres

What is a road trip without a banging playlist? And what’s a banging playlist without a little Beyoncé? We recommend Queen Bey’s hit Formation as a fitting preparation for day three, which starts with more of Mother Nature’s grand rock monuments: The Arch, London Bridge and The Grotto.

London Bridge Great Ocean Road
London Bridge will leave you in awe.

Then it is on to the Bay of Islands Coastal Park, a 32-kilometre-long beauty starting just beyond Port Campbell at Peterborough. Although overshadowed by their famous neighbour, the Bay of Islands and Bay of Martyrs also inspire displays of towering limestone stacks.

The Great Ocean Road officially ends at Allansford, but extend the drive by just 12 minutes for the brighter lights of Warrnambool. If you’re travelling between June and September, be sure to head to the viewing platforms at Logans Beach for the chance to spot the migrating southern right and blue whales. With views to write home about (or, let’s be honest, brag about via Instagram), it’s got to be Simon’s Waterfront for dinner and a toast to this unforgettable coastline.

The Grotto Great Ocean Road
The Grotto is one of Mother Nature’s creations.

Hint

If time allows, a wee detour to Timboon will be much appreciated by any foodies in your touring party. Stop in at Timboon Distillery for lunch or dinner on the deck of a boutique distillery. Modern Australian cuisine and daytime cafe food served in a boutique distillery with deck seating.

Where to stay

Lady Bay Resort – Contemporary accommodation on the picturesque bay.

Quest Warnambool – Comfortable apartment-style hotel conveniently located on Warnambool’s main street.

Want to know more? Read our ultimate travel guide to the Great Ocean Road.

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Kate Symons
Kate Symons is a freelance writer with a particular passion for uncovering the people that make the place. On assignments near and far, she observes and absorbs, waiting for that satisfying moment when the story lede - the tale that is sure to entice - presents itself.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.