Thredbo restaurant reports, reviews and pics. Rona edition.

AJS

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Because eating is fun, and eating at the snow is even funner!

Starting a thread to post all things Thredbo restaurant related for 2020... At this stage our beloved (for all things schnapps) Black Sallees have already announced they won't be opening this season, but hopefully they're the only ones.

Please feel free to post recommendations and gripes* here, food pics always welcome!

*Let's try keep the gripes fairly constructive, I'm sure things will be pretty tough out there this year...
 

skull

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BB is a must for me

Keen to go to kareela again

We didn't eat at Ullr last year but did the year before and want go again
 
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Alleve

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Jun 17, 2019
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The only restaurant I'm making an effort to go to is the Burger Bar. Will make a reservation, although I'll do take-away if it comes down to it.

If Black Sallees were open, I would probably go at least once. Alas...
 

Telezacski

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I’m another on the BB take it or leave it but I see it’s value to Thredbo as a whole.

hopefully Ullr can get the mojo back, the extension looks good but something was missing for us last year.

I’m keen for a leg of lamb at Candlelight, desserts at either blackbear or Berntis (they did a really good share plate dessert a year back) and the baked Camembert wheel at Denman , a must for cheese lovers.
 
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JG

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Unfortunately I think our options may be limited this year, due to capacities, but will this up some reports the first week of July.
 
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Telezacski

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Honestly I think lots of restaurants will take on board what happened in the cities and make more of the take away option.

Ullr, Burger Bar and the candlelight share meals would go ballistic
 

AJS

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I don't mind the old Segretto meal - wonder if they will be able to open it given it's such a small enclosed space..?
 
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AJS

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Honestly I think lots of restaurants will take on board what happened in the cities and make more of the take away option.

Ullr, Burger Bar and the candlelight share meals would go ballistic

I'm aready a repeat offender for takeaway Burger Bar, but I have to say it could be amazing to get some t/a from some of the other joints. Tricky to keep hot though..? Delivery with insulated bags might be a better option...?
 
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Telezacski

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I'm aready a repeat offender for takeaway Burger Bar, but I have to say it could be amazing to get some t/a from some of the other joints. Tricky to keep hot though..? Delivery with insulated bags might be a better option...?

it’s not that hard, I get pickup in Braddon and drive 20 minutes home all the time no dramas.

Thredbo is easy for me as Ullr, Berntis and t bar are within 50m of my back door.
 

Telezacski

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Mmmmm candlelight menu looks the bomb! That beef....

Spiced Lamb Shoulder, roast cauliflower, pickled carrot, date, green olives (GF) $72

Flamed Beef “La Potence”, inspired by ancient medieval traditions is a speciality from the Haute Savoie region of the French Alpes. “La Potence” (Gallows in English), relates to the dish being hung from a hot mace, flamed at your table.
Served w garlic cream potatoes, mustards, pepper sauce
 
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Telezacski

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Looks like Berntis have upped the game on the bar menu as well, I wonder if they have snagged a chef from on the mountain.

Edamame | nori spice | burnt butter 6

Garlic Bread | 2 slices | sourdough | garlic butter8

Bruschetta | 1 slice | cherry tomatoes | fetta | balsamicglaze10

Eggplant Chips | black vinegar caramel | scallions11

Fries | nori spice or salted | mayo11

Wedges | sour cream | sweet chilli sauce12

Chicken Wings (5)Kozi Fried Chicken | honey drizzle | chipotle aioliteriyaki glaze | sesame seedsperi peri chicken | peri peri dipping sauce14

Confit Duck Spring Rolls (3) | goma shabu15

Calamari | coconut caramel | compressed watermelon16

House Salad11| add chicken 7 | add calamari 9

Pork Bao Buns (3) | pork belly | pickles | coriander |shallots | mayo18

Mushroom Bao Buns (3) | shiitake mushroom | pickles |shallots | coriander | peanuts | hoisin18

Chicken Bao Buns (3) | chicken katsu | pickles |wombok | coriander | bulldog sauce18

Cauliflower Bao Buns (3) | pickles | coriander | reddragon18

Katsu Sandow | wombok | diakon | bulldog mayo19

Cubano | ham | pulled pork | swiss cheese | pickled dill |mustard | garlic oil19

Pulled Pork Sliders | siri mayo | slawFried Chicken Sliders | wombock | mayo |bulldog sauceCheeseburger Sliders | onion jam | pickles |sweet & spicy bbq saucePortobello Mushroom Sliders | kimchi | rocket |coriander | mayo1 for 12 | 2 for 20 | 3 for 30 (served with fries)

Large Plates
Yuzu Chicken | potato mash | asian slaw30

12 Hour Braised Beef Short Rib | Kimchi | pickles | reddragon35

Crispy Pork Belly & Prawns| potato mash | asian slaw| prawn bisque39

200g Wagyu Hanger Steak | 1 potato gratin |steamed vegetables | jus or teriyaki glaze39

450g Wagyu Hanger Steak | 2 potato gratins | steamedvegetables | jus or teriyaki glaze59
 

skull

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candlelight is a bit fancy for us and the kids, if it was just the wife and I we would be keen.

We went to the restaurant up the stairs from the shops a few years ago during a trip there in summer with some riding buddies. The food was unbelievable, so was the wine, and so was that bill at the end.
 

skull

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Four of us, the lamb and a side of chips for under $85 isn’t bad
probably still too fancy to drag my kids along too.

Wherever it was where we had that dinner I mentioned above worked out at around $250. There was a lot of wine, and I foolishly got involved with the drinking. What I didn't realise was the rest of the table were wine drinkers and we were drinking some expensive wine.

At another dinner in Canberra they started on the wines and at one stage got a bottle worth nearly $1000 buck onto the table. I had learnt my lesson from the previous experience and stayed away from that.
 
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Telezacski

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probably still too fancy to drag my kids along too.

Wherever it was where we had that dinner I mentioned above worked out at around $250. There was a lot of wine, and I foolishly got involved with the drinking. What I didn't realise was the rest of the table were wine drinkers and we were drinking some expensive wine.

At another dinner in Canberra they started on the wines and at one stage got a bottle worth nearly $1000 buck onto the table. I had learnt my lesson from the previous experience and stayed away from that.

I love good wine and have been very lucky to be exposed to some great stuff.

I wouldn’t spend that at a restaurant on wine $100 maybe $150, I just hate the markup.

did you walk upstairs or down to get to the restaurant? Maybe Denman you went to.
 

telecrag

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IMO really good restaurants don't mark up the wine, they make the money on it by having a proper cellar, and doing the work. You can buy a bottle for $20, that will be worth >$100 when you drink it. I have often been surprised at wine prices in better restaurants, as well as surprised at the choice.

Also many years ago Georges got a hold of a cellar from one of Canberras older restaurants when it closed. Old. So he was selling them for $20 a bottle. Had some cracker wines from the 60's, and only one bad one.
 

skull

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they make the money on it by having a proper cellar
going off tangent here but years ago a friend was having his wedding at Joseph Chromy vineyard. A work colleague told me to get him a bottle of their 2011 chardonnay, it apparently won a swag of international awards. Anyway it was $100 odd dollars, I rang him and he said no, but curiosity got the better of me and I got myself a bottle.

Anyway a few month later we went to drink it and as far as I was concerned it was bad. Tasted like grass. The wife sent them an email and they replied it is suppose to taste like that and are happy to swap any other bottles we had from that year for a different wine. I stick with reds now.
 
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Telezacski

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that sounds familiar, we walked up the stairs from the village square then it was the restaurant basically across the road.

thats Denman and yeah I don’t take the kids there, great food. You would find Candlelight more chilled.


IMO really good restaurants don't mark up the wine, they make the money on it by having a proper cellar, and doing the work. You can buy a bottle for $20, that will be worth >$100 when you drink it. I have often been surprised at wine prices in better restaurants, as well as surprised at the choice.

Also many years ago Georges got a hold of a cellar from one of Canberras older restaurants when it closed. Old. So he was selling them for $20 a bottle. Had some cracker wines from the 60's, and only one bad one.

I’d agree with this 100% I’m happy to pay the extras if they have gone to the effort, cellared the wine etc but so many don’t and just throw a massive markup on a wine that isn’t ready to drink.
 
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telecrag

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The ones that duck out to the supermarket next door after you ordered, and sell you the bottle for a $10 markup? Been there!

But most places I go, which is not often, and high end, the wine list is excellent, and the prices good, especially for wines you cannot get anymore.

But it is not always the case for sure.
 
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telecrag

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Actually, we more often than not do the degustation with wines, so that could be so totally wrong! Haha!

But one night at Aubergine, OMG, with my scientist wine loving (and collecting) sister and BIL, we got chatting with the Sommelier, real chummy, we finished off the last bottle of something really special with them.
 

Telezacski

A Local
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Actually, we more often than not do the degustation with wines, so that could be so totally wrong! Haha!

But one night at Aubergine, OMG, with my scientist wine loving (and collecting) sister and BIL, we got chatting with the Sommelier, real chummy, we finished off the last bottle of something really special with them.

i like the degustation as well, we had an amazing meal at Lake Louise paired to wine.

A few years back we had a meal at the tollaries in Rutherglen, they offered us a $25 bottomless glass, I think the idea was you paired the wine with each course, haha didn’t really work out that way and I proceeded to work my way through all their wine.
 

Sage O

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Mmmmm candlelight menu looks the bomb! That beef....

Spiced Lamb Shoulder, roast cauliflower, pickled carrot, date, green olives (GF) $72

Flamed Beef “La Potence”, inspired by ancient medieval traditions is a speciality from the Haute Savoie region of the French Alpes. “La Potence” (Gallows in English), relates to the dish being hung from a hot mace, flamed at your table.
Served w garlic cream potatoes, mustards, pepper sauce

La Potence was a favourite last season for us and can't go wrong with the lamb shoulder!
 
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Sage O

Like the herb, cup ramen devotee
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The ones that duck out to the supermarket next door after you ordered, and sell you the bottle for a $10 markup? Been there!

But most places I go, which is not often, and high end, the wine list is excellent, and the prices good, especially for wines you cannot get anymore.

But it is not always the case for sure.

BYO reigns supreme imo, low key brown paper bag :thumbs:.
 

Podlet

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The only restaurant I'm making an effort to go to is the Burger Bar. Will make a reservation, although I'll do take-away if it comes down to it.

If Black Sallees were open, I would probably go at least once. Alas...

They will be doing takeaway only every monday, and open for seated guests and takeaway the other days
 

Podlet

Old n' Crusty
May 28, 2000
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Jindabyne
Honestly I think lots of restaurants will take on board what happened in the cities and make more of the take away option.

Ullr, Burger Bar and the candlelight share meals would go ballistic

They already are and have been due, even home delivery in Jindabyne for all restaurants that stayed open during Covid! Home delivered margarita and tacos from Cocina, even takayama got into it for a while and all offered takeaway and seem to be continuing it for winter
 

Telezacski

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Sorry to be a wet blanket on the pissing contest but eating out near the snowfields this year is a risk activity IMO.
I will be bringing my lunch and dinner.

there is no doubt you are right on the dangers this season, but for many this year restaurants will play a critical part of the holiday.

our Jindy lodge has shut down the communal kitchen so eating out is the only option, we do have kitchenette’s but they are small and really microwave only.

I think it will dawn on many that tickets were only part of the issue with this season, it will be very different. Even if I wanted to ski my usual 20 plus days I can’t get accommodation and the extra cost of the accommodation plus food will bring us back to 12 to 15.

and yes our jet boil will get a run this season as well.
 
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