Top Menu

The Denman’s Terrace restaurant opens for ski season with a new menu

The Denman, Thredbo

The Denman Hotel in Thredbo is fast becoming a one-stop culinary destination for gourmand skiers and snowboarders this winter with the recent launch of the new The Old Pool fun dining restaurant on June 10.

Now their fine dining Terrace Restaurant is also open for the 2011 season with a new menu from head chef  Hayden Ellerton who won Alpine Restaurant of the Year 2010 (Daily Telegraph Skiwatch).

Ellerton did his apprenticeship with Peter Doyle before working at Cicada, Celcius and Est and then as head chef at the Terroir Restaurant in the Hunter Valley where he won an Australian Gourmet Traveller star.

For his second year with The Terrace he has brought together an impressive team of chefs with experience from The Stokehouse, The Fat Duck, Bennelong and Pilu restaurants.

Ellerton’s 2011 menu for The Terrace is a refined mix of contemporary flavours from his trademark beetroot & chevre ravioli with walnut sunflower brittle, frisee and shallot vinaigrette to a unique take on sautéed sweetbreads, boudain of quail and nage of red claw yabbies. That’s just for entrée.

You’ll find truffle blistered pheasant, fennel and sea salt dusted venison and porcini and morel pot au feu amongst the main menu choices and Ellerton’s famed chocolate caramel dobostorta competing with his pumpkin ice cream with flourless pistachio and lemon cake, ricotta pudding and sage beignet dish on his dessert menu.

The Terrace restaurant is open for dinner from Wednesday to Sunday for a la carte or a six or ten course degustation menu and will be hosting celebrity chef Pete Evans for a Two Chefs weekend on July 22 and 23 plus a series of degustation dining and snow picnics with Veuve Cliquot from August 1 to 7.


Comments are closed.

Powered by WordPress. Designed by Woo Themes

Check-in with HM Magazine’s email newsletter

Stay in touch with the latest news and features from the accommodation and hospitality sector, with HM Magazine’s twice-weekly newsletter delivered straight to your inbox each Wednesday and Friday.

You have Successfully Subscribed!