The Venue by Graze at Fitzroy Falls

The Venue by Graze at Fitzroy Falls offers couples an extraordinary setting to host their wedding, surrounded by the untouched beauty of Morton National Park. This destination combines convenience with complete natural immersion. The renowned team behind Graze at Fitzroy Falls operates the venue, led by Michelin-trained chef Richard Robinson. This ensures your celebration is paired with exceptional food and genuine hospitality. Couples are encouraged to book early to secure a date at this sought-after Southern Highlands venue.

This purpose-built space is ideal for weddings of all sizes. It is thoughtfully styled with natural textures, such as walnut timber, polished concrete, and floor-to-ceiling windows framed by towering timber pillars—it brings a refined, nature-inspired aesthetic to every celebration. With access to stunning waterfall photo spots, onsite ceremony options, private bathrooms, and a fully equipped dancefloor, every element has been carefully considered to make planning easy and the day unforgettable.

Standout Features of The Venue by Graze at Fitzroy Falls

• Premium catering by Graze at Fitzroy Falls, led by a Michelin-trained chef
• Exclusive use of a nature-inspired venue with waterfall views and native styling
• Access to the photo and ceremony locations within Morton National Park

Highlights of Working with The Venue by Graze at Fitzroy Falls

• The purpose-designed wedding reception venue is immersed in natural bushland and light.
• Central Southern Highlands location with easy access from Sydney, Canberra, and Wollongong.
• Comprehensive wedding packages with furniture, florals, and styling included.
• Exceptional in-house catering and drinks service from the region’s most acclaimed team.
• Personal, flexible service from enquiry to event with options for bespoke experiences.

About

I grew up in the northeast of England, where food was everything. My dad sparked my love for cooking, and with a chef for an older brother, it quickly became a family affair. I’ve cooked my way around the world — from Michelin-starred kitchens to remote lodges and massive events. These days, I help bring new venues to life, having opened six restaurants in two years and consulted with some of Australia’s biggest food brands. Food isn’t just what I do — it’s who I am.

Richard Robinson

Business Owner