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) 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 2017, 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 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 2017 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.

White Spider Restaurant & Bar - A La Carte Full Menu (PDF)

Entree Menu

   Entrée

 

Soup of the Evening
a winter warmer, house made for the evening, served with crusty bread 14

House Pâté

duck liver pâté with white wine and apricot gel, served with house-made fennel lavosh and yuzu pickled onion 16

2015 Ad Hoc Hen and Chicken Chardonnay, Pemberton, WA 8 / 38

Adaminaby Smoked Trout (gf)

on a rocket, radicchio, strawberry and feta salad, finished with a Turkish fig dressing 16

Beef Carpaccio (gf)

with salsa verde, toasted pine nuts, fried capers, shaved truffle infused pecorino 17

2015 Mud House Pinot Noir, Central Otago, NZ 9 / 43

Caramelised Shallot Arancini (gf)(v)

with artichoke and goat cheese, on a tomato and basil sugo 15

German Bratwurst Hot Pot

pan fried with sautéed roast potatoes and chive crème fraîche 15

Little White Spiders

Little White Spiders

 

2 Course Children’s Menu $25

 (Children 14 years and under)

Grilled Chicken Tenders

served with chips and salad

Grilled Steak

served with mash, peas and gravy

Meatballs

on top of spaghetti...

Fish, Chips & Salad

tempura battered flat head fillets

Sausages & Mash

served with peas and gravy

 

Dessert

Ice Cream

with chocolate, strawberry or caramel topping

Jelly and Ice Cream

Chocolate Cake

with ice cream

 

Drinks

Soft Drinks 3.5

Coke / Sprite / Fire Engine

Juice 3.5

Orange / Apple

Ice Cream White Spiders 5

Coke / Sprite / Fire Engine

The Main Event

             The Main Event

 

Handmade Beetroot Ravioli (v)

tossed in a thyme beurre noisette, topped with roasted ricotta and cumin pine nuts 28

Grilled Chicken Supreme

with crispy speck, sautéed brussel sprouts, shallots and spätzli 32

2014 David Hook Estate Denovo Bianco, Hunter Valley, NSW 59

Slow Roasted Pork Belly

with glazed carrot medley, seasonal greens, cauliflower purée, black pudding crumble and port wine jus 32

2017 Nick O’Leary Rosè, Canberra District 48  

Market Fish (at market price)

Roasted Winter Vegetable Salad (v) (gf)

served warm, tossed with mixed leaf and garnished with labneh and dukkah 27  

Braised Beef Cheek (gf)

with truffle mash potato, pickled onions and glazed carrots 32

Schnitzel

herb and parmesan crusted veal, with horseradish mash, chargrilled cos dressed with sauerkraut puree and herb aioli 30

300g Scotch Fillet (gf)

chargrilled, with cheesy smashed potato, sautéed chorizo, cherry tomato, silver beet and homemade chimmichurri 38

2012 Shut the Gate Single Site Shiraz, Clare Valley, SA 75

 

Something to Share

Creamy mash potato 9

Seasonal steamed vegetables 9

Beer battered chips with house aioli 9

Dessert Menu

Dessert

 

Honey Infused Pannacotta

with strawberries and a toasted white chocolate crumble 14

Belgium Waffles

with ice cream, drizzled with nutella fudge sauce 14

Schnapps White Spider

vanilla bean ice cream with Wild Brumby butterscotch liqueur schnapps or

chocolate ice cream with Wild Brumby devil’s tongue liqueur schnapps 14

Sticky Date and Walnut Pudding

coconut semifreddo and butterscotch sauce 14

Lemon Sorbet

fresh, crisp and cleansing 8 

add aWild Brumby Limoncello 6