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Each winter season at Falls Creek Alpine Resort there is an abundant array of wining and dining options in the picture-postcard village. From cheap and cheerful to fine dining, whatever your budget or your mood, resort guests can choose from award-winning restaurants (who employ talented chefs) to outlets that offer value-for-money hearty fare.

This popular winter playground, renowned for being family-friendly on the snow, it is a resort which caters for all the family after they’ve concluded a days’ schussing the slopes. Bronte’s Three Blue Ducks are now resident within Huski’s boutique apartments and from the feedback around the alpine resort they are providing another foodie-friendly addition to what is a robust wining and dining array of restaurants and bars.

Dining options aside from the arrival of Three Blue Ducks includes numerous ski lodges such as Trackers Lodge that offers a seven-course degustation-style meal. On Wednesday nights the lodge puts on a Christmas themed dinner (starting with egg nogg) and Santa pops in to the delight of the kids.

A much larger Maggies, at the foot of Main Street and Towers Chairlift, offers (for the first time) indoor seating and for connoisseurs of coffee will be pleased to find they can order what discerning cafes throughout Australia offer, Dimattina Coffee –Coffee with Character, seven days a week throughout this winter.

Within the European-style village there’s award-winning restaurants such Summit Ridge, what was Mo’s but is now Feathertop Restaurant, Astra’s Vodka Bar & Restaurant, Alta Restaurant (within Quay West Resort & Spa complex), Lees’ Restaurant at Attunga, Winterhaven and elk (operated by well-know Melbourne foodie Barry Iddles), plus the popular Asian-themed Oishii Go (who’s chefs were sourced in Hong Kong).

The restaurateurs at Falls Creek know how to satisfy their winter clientele and pick up awards for the quality of cuisine and the ambience of the restaurant and associated bar. Astra Lodge is one of many award-winners and this winter Daniel Grochowski is leading a team that is enticing even more diners (and imbibers of innovative cocktails) into his restaurant.

Daniel spent some of his off-season working at Greenhouse Perth & Melbourne and an eco retreat in Broome. He recruited Matt Stone, executive chef for the Greenhouse projects, winner of The Gourmet Traveller’s Best New Talent for 2011 Award.

Oishii Go has a new owner Suzie Grant (who purchased the restaurant before winter) and The ‘new’ Oishii Go restaurant and cocktail bar located on the ground floor of Silver Ski Lodge offers an improved selection of healthy dishes and sushi has been added to its takeaway menu. Japanese beers and Saki add further ambience to the Asian-themed menu at Oishii Go.

Quay West Resort & Spa
The Alta Restaurant and tomdickandharry’s (in the adjacent apartment complex) bar caters for every budget this winter. The new team, that’s got the credentials required to run a resort property, has confirmed the emphasis will be on affordable and consistently good fare.

The manager Terry Dwyer said:”Both me and my Food and Beverage Manager Andrew Church have had many years of experience running properties such as Quay West Resort & Spa.

“The aim for this winter is to capitalize on our location (adjacent to Falls Express Chairlift and the end of the 2.2km Wombat’s Ramble ski run) with affordable quick in -quick out buffet lunches and a-la-carte evening meals in Alta.”

Feathertop Restaurant (formerly Mo’s) a finalist in the Victorian Restaurant Catering Awards twice and has built a fine dining reputation over a number of winter seasons.

The renamed restaurant (Mo’s is now the name of the lounge bar) offers après ski Coffin Bay Oysters with bubbly throughout the season. It also sources fresh produce from the Melbourne markets and NE Victoria.
Two very talented chefs Richard McGuire (who has cheffed at Falls Creek in previous winters) and his offsider, sous chef Michael Krober, are continuing the dining tradition at this popular restaurant.

Diners who discover Feathertop Restaurant & Mo’s Lounge Bar will be assured of a memorable evening meal accompanied by an appropriate selection of wines.

John Alcorn, the owner of Feathertop Alpine Lodge, said:”The experience the two chefs bring to my restaurant is very exciting They both have an excellent reputation and I’m looking forward to hosting resort guests at our bar and restaurant.”

Its wine list is quite impressive with quality red and whites from local winemakers in the Kiewa and King Valleys.

Another addition to the Feathertop Restaurant’s wine list is Ladies who Shoot their Lunch which the Plunett Fowles winemaker states has been blended to complement real food with wines of striking colour, elevated aromas, pristine fruit and a finish to persist with the wildest flavours.

As any respectable restaurant in an alpine resort would source interesting wines from numerous producers Feathertop Restaurant has wines from Brown Brothers in NE Victoria, South Australia (d’Arenberg founded in 1912), Western Australia (Forester Estate winery situated in Margaret River Region) and Kiwi Sauvignon Blancs.

Elk Restaurant, formerly Julian’s, under the guidance of celebrity caterer Barry iddles, is the hottest new restaurant at Falls Creek. He’s has hired a very talented trio of chefs and his tasting menu is a masterstroke.

Elks situated in the centre of the village, with vistas of Mt Bogong from the outside deck. Diners (at breakfast and lunch) can watch through the picture windows at the front skiers and boarders zipping down the snow covered roads.

A free standing fireplace in the centre of the dining room sets the mood to share the stunning entrees that are freshly prepared and designed for sharing all priced individually. You can order as many pieces of each so everyone on the table can experience the taste sensation.Guests are offered a complimentary bowl of marshmallows to toast by the open fire.

Falls Creek Country Club has enticed a chef from far North Queensland .Swiss and Austrian trained chef “Martin SEUBERT” has moved south to a kitchen at Falls Creek. He’s worked in Australia since 1983. Having a plethora of experience, he comes with a pedigree including head chef at the Hilton International Hotels in Sydney and Adelaide, Thredbo Resort the onto Cairns award winning “Verandas” restaurant and finally restraint owner of “Clifton Capers”

Now making his Winter home at the Falls Creek Country Club with 2nd chef Corey Harris, formerly of Moonlink’s Peppers Resort.