Dining & Menu

Altitude Dining

Just because you’re staying at a ski lodge, it doesn’t mean you have to leave your taste buds at home! In fact, many of our guests claim that dining at The Lodge is the highlight of their ski holiday.

Our renowned 3-4 course dinner menu is designed to tantalise the most discerning of diners, while providing a hearty reward for a hard day’s skiing or boarding. These photos show just a small selection of the incredibly varied taste sensations that our guests have enjoyed.

Sample Menu

Monday

  • Chorizo, herb and parmesan arancini
  • Potato and leek soup
  • Prosciutto wrapped chicken breast, roast vegetable ratatouille, polenta cake and tomato coulis
  • Apple and berry crumble with vanilla ice cream

Tuesday

  • Zucchini, corn and coriander fritters with sweet chilli sauce
  • Chilli salt dusted squid on an Asian salad with sweet sesame and soy dressing
  • Confit of duck leg, wok seared greens, soba noodles with a mandarin and star anise glaze
  • Rocky Road semifreddo, vanilla marshmallow, set cherry ice cream, toasted almonds, chocolate ganache and berry coulis

Wednesday- Christmas roast buffet

  • Japanese prawn dumpling with teriyaki dipping sauce
  • Creamy tomato and thyme soup
  • Maple, honey and mustard glazed ham, herb crusted turkey, roasted and steamed vegetables with a variety of condiments
  • Trifle parfait with rum and raisin ice cream

Thursday

  • Prosciutto wrapped asparagus spears with tomato relish
  • Half shell scallops with cauliflower puree, sage and baby caper beurre noisette
  • Eye fillet of beef on potato mash, caramelised eschallots , mushroom ragout and shiraz jus
  • Chocolate hazelnut pudding, honey comb and Frangelico crème chantilly

Friday

  • Roast rare beef en-croute with Dijon mustard, roquette and garlic aioli
  • Winter vegetable soup with sour cream and chives
  • Crispy skinned Atlantic salmon on lyonnaise potatoes, shaved fennel, roquette salad and a citrus, saffron beurre blanc
  • Pavlova roulade with a strawberry and kiwifruit salsa and raspberry coulis

Saturday

  • Lightly crumbed, fried brie with sour cherry compote
  • Risotto of wild mushroom and torn herbs finished with white truffle oil
  • Braised lamb shanks on parsnip puree, beetroot relish and sweet potato crisps
  • Vanilla bean panna cotta, red wine poached pear, spiced syrup and tulle wafer

Sunday

  • Grilled halloumi and chorizo with crostini
  • Salad of roast butternut pumpkin, cherry tomato, pine nuts, feta cheese and roquette
  • Moroccan seafood stew with poached fish, mussels, scallops, crab and squid
  • Baileys crème brulee with almond biscotti

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  • TripAdvisor