What do you get when you take some of Sydney’s best chefs and stick them in a ski resort? A mountain of deliciousness is what.
A couple of months ago the gents from Bronte restaurant the Three Blue Ducks took over the space that was once the Produce Store at Huski Lodge. And like its Bronte café-restaurant cousin, where ex-Tetsuya chefs Darren Robertson and Mark LaBrooy along with Shannon Debreceny give the veg from their back garden an Asian spin, the Gully is all about good tunes, local produce (even the wine has a kilometre index) cooked by steady hands and a room that makes you want to party.
What’s not to love about a joint that has buffalo pelt banquettes, Maidenii vermouth as an aperitif and sausage rolls that you can order by the inch? They cater breakfast through dinner and you may do ‘em all. Breakfast might be a mount of buttery scrambled eggs easing over thick rounds of multigrain with a fresh herb salad, or the likes of a sticky black rice and sago porridge sharpened up with yoghurt and passionfruit and a crunch of almonds. They pull a good coffee too.
Later on you’ll find their Oz-Asian trademarks like gingery pork potstickers or a sticky braised beef short rib falling off the bone over fluffy rice and brought to bear by citrusy Japanese ponzu sauce. Then again, you could just drop in for a cheeseburger that’s meaty and pickly in all the right places, or a glass of William Downie’s pinot noir to a backing track of soul?
Go early and stay all day.