Opening Hours
Monday to Saturday
Family friendly seating 6pm
2nd seating 8pm (no children)

Private Functions and Groups up to 50 in our new champagne and cognac room.

Tel. (02) 6457 6332


Exceptional cuisine is worth the trip

Staying on the snow is as much about skiing as it is about dining, and the new tradition at Thredbo is the culinary hot-spot, Zack’s Grill.Take a highly-prized table with views that stretch forever, sit back and enjoy our Modern Australian Fare.

Fresh local and regional produce, succulent Sapphire Coast oysters, lake caught perch and grass-fed beef. Our team of chef’s bring serious substance to their menu with refined and indulgent platings, all accompanied by world-class wines.

Start with house oven-baked Rosemary Garlic Focaccia and a bed of Native Australian finger lime pearl Oysters + flying fish roe, continue with the Crispy Crackly Pork Belly or the Viking Cutlet. Finish with Berntis Banoffee Board with Cookie crumbs, rich caramel, banana cream, chocolate ganache and vanilla floss.

Bon Appétit


From the Bakery

house-made rosemary + garlic focaccia w whipped butter of the moment `12

toasted sourdough w balsamic reduction, extra virgin olive oil + dukka `10

South Coast Oysters

natural `24/48

native australian finger-lime pearls + flying fish roe `26|50

honey, lemon + shallot vinaigrette `26|50

mornay w grilled pecorino `26|50

kilpatrick w streaky bacon, flat leaf parsley, garlic + w shire reduction `26|50

Entrée

duck liver pate w toasted sourdough, caper berries + cornichons `26

soup de jour w crusty bread `21

zucchini, mint haloumi fritters w poached eggs, garlic aioli + fried corn husk `25

lamb ribs w sumac labna + confit garlic puree, braised in guinness, coca-cola, finished w kansas city dry rub `26

caramelised spanish onion tartatan whipped persian fetta, sweet potato crisps `22

smokey beef carpaccio w horseradish mascarpone, crisp-beet chips + micro herbs `24

king fish ceviche w orange segments, shaved radish + fresh lemon `28

Mains

confit duck w cauliflower puree `38

braised lamb shoulder w beetroot tzatziki, salt baked chats, orange reduction `44

crispy crackly pork belly w fresh apple slaw + a pork.chill reduction `38

market fish of the day | see waitstaff for accompaniments `36

usa-style pork ribs 500gm w apple slaw + beer battered fries `35

braised wagu beef cheeks w soft polenta, infused pecorino + oregano `36

vegetarian tasting plate textures and flavours of the best local produce `30

Pasta of the day `36

From the Grill

350gm sirlion – grain fed/diamantia `48

200gm eye fillet – grain fed/great southern `45

400gm viking cutlet – grain fed/murray valley `50

350gm pork loin steak – organic/sun hill `48

Sauces selections

Beef – port wine jus | alpine creamy mushroom | native pink peppercorn | chimichurri verde | chimichurri Rojo

Pork – apple sauce infused w apple cider & wildbrumbey distillery snaps | pork ginger chilli Reduction finished w coriander root

From the Garden

romaine wedge – white anchovies, bacon shards, shaved pecorino, garlic crumbs, poached egg w lemon aioli `16

garden salad – crispy endive w succulent tomatoes, cucumber, carrot, spanish onion w honey and lemon dressing `14

potato salad – hawaiian sweet potato chats, shallots, spanish onion + sesame seeds w horseradish aioli `14

fresh apple slaw – shaved red cabbage, carrots, shallots, red onion, crisp granny smiths + lemon aioli `12

On the Side

potato duo – chat potatoes baked in rock salt, infused w vinegar, lemon + thyme hawaiian sweet potato baked in rock salt + fried `10

char grilled pumpkin baked in brown sugar, ginger w roasted pepita, sunflower seeds + quinoa `10

blanched broccolini w sliced dates, toasted almonds + quinoa `10

velvety mash potatoes `10

beer battered fries w rosemary salt `11

spicy potato wedges w sour cream + sweet chilli sauce `13

Something Sweet

fudge chocolate walnut brownie w chocolate ganache, cookie crumbs + fluffy cotton floss`14

berntis banoffee board w cookie crumbs, rich caramel, banana cream, chocolate ganache + vanilla cotton floss `14

passionfruit semi-fredo w crystallised ginger + fresh strawberries `12

crème caramel w fresh berries, whipped cream + young mint `12

lemon meringue cheesecake w ginger crumbs, light meringue shards, lemon curd + white chocolate crumbs `14

Finish the Night

chef’s selection dessert board + a mix of decadent desserts `25

cheese + fruit board w a selection of cheeses, paste, fresh fruit, nuts `30

Wine up

frangelico | amaretto | baileys `12

Wine down

bombay chai | ginger + lemongrass | jasmine green tea `4.50