White Spider Restaurant

Our White Spider Restaurant and Bar is an icon itself here in Perisher, known for the awesome, entertaining and very popular afternoon “Après Ski Parties” featuring live entertainment most days (from 4pm, 3.30pm in peak season) and uninterrupted, spectacular views of Perishers ski slopes. Our adjoining atmospheric à la carte restaurant is where in house guests will experience fine chalet dining with us throughout their stay, also welcoming dinner reservations from outside guests.

It is the perfect place to relax after a days skiing or riding or to celebrate a special occasion.

In 2018, we are excited to welcome you to enjoy a delicious seasonal fare from our very talented and experienced chefs. The accompanying wine list is also sure to please.

For guests staying in-house, please notify us before your arrival if you have special dietary requirements.

Our à la carte restaurant is open to the public and we welcome you to dine with us upon your visit to Perisher Valley.

Bookings are recommended, please phone 02 6457 5209.

   

During Peak Season you can enjoy live music... APRÈS SKI STYLE in The White Spider Bar from 3.30/4:00-6:00pm "ish" each afternoon!

Come along and enjoy our casual and energetic atmosphere and be tempted by our bar menu from the kitchen while you unwind.

Our bar is the perfect place to relax, enjoy a stein or a cocktail and watch Tuesday's Night Skiing and the Perisher fireworks or join us for our famous Triva Night on Thursday evenings.

 

The White Spider Restaurant

Is open for Dinner, we welcome outside guests into our à la carte restaurant and recommend reservations by calling 02 6457 5209. 

We look forward to welcoming you to the White Spider Restaurant during the 2018 snow season to enjoy our fine food, accompanied by fabulous wine and to experience our uniquely sublime atmosphere. 

For reservations and enquiries for dinner, functions, special events, weddings and conferences - both in Winter and outside of the winter season, please call 02 6457 5209.

Entree Menu

Soupe Du Jour

With a warm ciabatta dinner roll (v) 15

Octopus’s Garden

Confit. Creamed parsnip, blistered cherry tomatoes, potato, roast shallot, fried capers and fresh basil (gf) 19

Shut the Gate Pinot Gris 2017 ITumbarumba, NSW 48

Fondue White Spider

White Wine, garlic and caramelised onion. With pickled onions, cornichons and toasted baguette dippers (v) 18

Snowy Mountains Smoked Trout Tartar

Caperberries and garlic crostini 17

Beef Carpaccio

Crushed wasabi peas, yuzu pickled onions, sea salt, olive oil and sauce à l’ail 19

Lime Kiln Pinot Noir 2016 IGranton, TAS 43

Duck Paté

Cranberry and vanilla gel and a house made thyme lavosh 17

Sizzling German Hot Pot

Bratwurst, Weisswurst and roast potato. Pickled sauerkraut and mixed mustard 16

Little White Spiders

Little Snowflakes

Spaghetti & Meatballs 12

Battered Flat Head Fillets 12

Chips & Salad

Ice Cream & Topping 6

White Spider 6

(Ice Cream & Flavoured Soda)

 

The Main Event

THE MAIN EVENT

Warm Mediterranean Vegetable and Quinoa Salad

On a base of harissa pumpkin, topped with chèvre and fried herb crisps (v) (gf) 26

Market Fish  (Market Price)

Confit Duck Maryland  

Parsnip purée, roast potato, broccolini, snow peas, jus and a berry gel (gf) 32

Shut the Gate  Sangiovese 2015 IClare Valley, SA 56

Ricotta Gnocchi

A melange of pumpkin and goat cheese. Sage beurre noisette and spinach, topped with soy toasted pepitas (v) 30

Veal Schnitzel

Parmesan and herb crusted. Smashed mustard potato, wild rocket, sauce gribiche and charred lemon 32

Char-Grilled Pork Cutlet

With sweet potato lyonnaise, ruby chard and an apple, mustard chutney (gf) 34

Lamb Rump

Roasted. Smokey eggplant blend, grilled zucchini, cherry tomatoes, caramalised shallots, quinoa, dehydrated olives and herb labneh (gf) 36

Eye Fillet 200g YG

Chat potatoes, mushroom and Bredbo black garlic duxelle, butter puff, wilted baby spinach and red wine jus 38

Nick O’Leary Bolaro Shiraz ICanberra District 82

Dessert Menu

DESSERT

Banoffee Mille-Feuille

Roasted nuts and butterscotch sauce 16

Eiger Mountain Meringue

Berry sorbet, passionfruit sauce and a kaffir lime and mint gel (gf) (df) 16

The Deliverance

A decadent hot chocolate fudge pudding with cocao and cashew soil, vanilla bean ice cream and dehydrated strawberries 16

Schnapps White Spider

What’s your flavour…? Paired with Wild Brumby’s Schnapps 16

Limóncello & Lemon Sorbet or

Devils Tounge Schnapps & Chocolate Ice Cream or

Butterscotch Schnapps & Vanilla Bean Ice Cream

Affogato it and add a shot of coffee 4