Warm, relaxed, modern and friendly - what more could you ask for? Oh yes. Ideally located in the centre of the village - not too far from anywhere. Julianís Lodge, Bar & Restaurant is a spot where you can enjoy almost anything.
The renovations that took place during the preceding two summers changed a traditional lodge establishment into a contemporary restaurant bar, whilst the classic pine lining - originally garnered from the off-cuts from the SEC building days have been lovingly removed, cleaned up and re-fitted with skilled workmanship by Craig Moegel. The original polished floor has been redone and complements the rough finished pine lining. New lighting has been installed and the room has a comfortable modern feeling. The magnificent free standing open fire place in the middle of the room has been retained and new windows to the street bring the snow scenes in to the diners, and the night time ambience is one of informality and enjoyment.
The first stage of the renovation during 06-07 saw the western wing of the building demolished and three new luxury apartments built. Designed by local lad and talented architect Adrian Costa (also a four times winter Olympian), the new complex used 300 by 330mm Cypress Pine posts as an integral part of the exterior. During this part of the construction, many old school buddies and Falls Creek friends were used to supply material and do the work.
The vision was to have self-contained apartments that steer away from the tired formula of white minimalism. Instead the desire was to encompass contemporary warmth that opposes the harsh but beautiful white peaks outside. Four bedrooms, sleeping ten, two bathrooms, with arguably the wildest view on the hill, luxurious with recycled black butt timber finishes, imported Italian fabric and European appliances all set the scene for a classic ski holiday. A pool down stairs, separate restaurant/dining area, sauna, plasma TVís, Austar, ski in ski out and a whole lot of history - what more could you want!
Julianís Bar & Restaurant will operate from breakfast and provide everything from Julianís Big Brekky (a traditional cooked brekky) to egg, bacon and cheese muffins or a quick take-away coffee on your way to work.
Lunch can be as simple as Soup of the Day, a Steak Sandwich (with trimmings), Cajun chicken burger, French Fries or a ham and salad sandwich.
Dinner provides a choice of entreeís and a range of mains including Italian Lamb Shank with seasonal veges, served with rustic potato mash; Indian spiced Chicken Curry with chickpeas, broccolini and sweet potato served with jasmine rice, with lemon and mint yoghurt; Pan fried blue Eye Fillet served on a pine nut and pumpkin couscous with lemongrass and ginger coconut cream sauce, or a Char grilled Porterhouse Steak served with potato gratine and crunchy green beans topped with red mine jus.
The staff at Julianís have cobbled together many years of experience in the snow industry. This will be Beth Palmerís fourth season at Julianís. She has recently returned from a season at Whistler (CAN) and plans to return there straight after this season to work at the Olympics in Vancouver. Prior to working at Whistler, Beth had spent a couple of seasons working in Austria.
Chef Nathan van Putten is a local lad, having grown up in the area and - well, has skied since day one. He has plied his skills with food in restaurants all over the world including France, Canada and Japan. Nathanís specialty is that he can create amazing food at realistic prices.
The smiles behind the bar will be provided by Patrick Auderer and Shaun van Putten, both local lads with many years experience in the hospitality industry - as well as even more experience on the snow.
Another feature of the Bar Restaurant are the prices. Nothing over the top. Happy hours nightly between 9 and 10pm. Tuesdays is Margarita Night with Ďsave your moneyí Margaritaís and free mini pizzas to snack on with your drink - all enjoyed with a background of great music.
As a complex in the centre of town, Julianís has lots to offer. Luxury apartments on one side, budget accommodation on the other and a great bar restaurant in the middle. Check it out at www.julianslodge.com or phone 03 5758 3211 for bookings and further details.
Chef Nathan van Putten with Restaurant Manager, Beth Palmer. Pic - Ken Bell.
A cosy informal environment at Julianís. Pic - Ken Bell.