Having skied only a handful of times before, I can’t say I was overly-enamoured by the thought of a trip to Falls Creek. Admittedly, I am quite competitive and the thought of hitting the slopes with my better half, who has skied since he was a child, was not entirely motivating. Throw in the fact that I was definitely going to encounter sore legs and probably a bruise or two and I think I had valid reservations. When I found that we had made reservations to stay next door to The Gully by The Three Blue Ducks (now actually, Five Blue Ducks), however, my attitude shifted. All it took was a simple breakfast and I was sold. The Gully is the best table in town. Period.
There’s a reason why there are queues outside their Bronte café in Sydney weekend after weekend, the same applies on the Victorian slopes. While snow snacks are renowned for being outrageously expensive, without delivering on quality, The Gully bucks the après trend. Humble chef Darren Robertson and partner Mark LaBrooy serve enormous and outrageously delicious dishes – from the duck maryland with chilli jam to 12 hour Angus brisket with massaman sauce. At our table of six, not one of us wasn’t blown away by their dish. For me, the whole salt-roasted local rainbow trout epitomises my perfect dinner; healthy, wholesome and delicious. The richness of the trout was offset by a subtlety-flavoured leek puree while the roasted artichokes, almost potato-like in texture, provided substance.
Ingredients, in true Blue Duck style, are all sourced locally and you can tell (even the wine menu lists the distance, in a straight line, from the Gully to the vineyard). If you can fit anything after your main (thank goodness skiing is exercise), a single serving of sticky date pudding is as big as your fist and the smashed lemon tart is anything but smashed, instead it arrived as a gorgeously deconstructed dish. I’ve learnt that Falls Creek doesn’t have to be all about the skiing. Unbuckle the boots and enjoy the après lifestyle.