HomeThis WeekAlpine High Country BrochureGalleryAdvertiseContactLinksSite Map
FeaturesWhats OnFall LinesDining OutReal EstateDirectory



 

Summit Ridge

Last week this paper brought you news of a special evening to be held shortly at Summit Ridge. Set down for this Monday the 20th, the Ultimate Alpine Dinner with Michael Ryan and several of the region’s top wineries is certain to be a sell-out.

But that is not the only night to visit Summit Ridge. During winter, the restaurant is open seven nights a week and on any one of these evenings you will receive the very best service and fare.

Under the attentive eyes of Simon and Wendy Rawlings, Summit Ridge has developed an extensive reputation and can lay claim to a list of hospitality awards as long as their wine list.

Judged Best Overall Restaurant 05, 06, and 07 by Alpine Style Magazine; Best Alpine Restaurant 04, 05, 06, 07, by Skiwatch Daily Telegraph, Sydney and accepted as a Finalist Restaurant in the 2006 Restaurant and Catering Awards and in 2008 they were awarded Wine List of the Year by Gourmet Traveller.

The high standards have been noticed by discerning guests - resulting in the team now operating a similar style of restaurant in Japan.

Adrian Bell is the Managing Director TSH Asia-Pacific. He has holidayed at Summit Ridge on several occasions and obviously enjoyed the experience. Adrian has several properties in Japan, including the Phoenix Hotel in Hakuba and last winter he put a proposition to Simon and Wendy. “Were they interested in operating a similar style restaurant in Hakuba?” Opportunities like this do not come along every day and after several investigative trips, Simon and Wendy and the children spent the bulk of this last summer in Japan overseeing the operation of the Phoenix Restaurant.

The North East of Victoria has, over recent years, exhibited a talent for producing fine produce. The team at Summit Ridge pride themselves on their ability to maximise their use of this superb local produce. For example:-

The Morrison Street Continental Butchery specialises in aged, on the bone, grass fed beef, lamb and pork from the Alpine Valleys and supplies a unique range of smoked and fresh smallgoods.

The Mountain Fresh Trout and Salmon Farm provide fresh trout and salmon naturally grown in the pristine waters of Stony Creek direct from Mt Feathertop.

Local venison from red deer farmed organically among the lush natural pastures in the heart of the Alpine Valleys.

Gundowring Ice-Cream is produced at Gundowring Homestead from milk from the family’s own dairy cows. No artificial colours, flavours or preservatives are used. It is made the old-fashioned way.

Mountain View Chestnuts are sourced fresh from the Alpine Valley region including Wandiligong, Buffalo River and Stanley.

Milawa Free Range Poultry comes from the Milawa Free Range Farm and is purely organic (quail and duck), chemical and growth hormone free.

Ramelton Farm Eggs are provided from the free range organic farm at Wangaratta.

Kiewa Estate cold pressed Extra Virgin Olive Oil is produced on the banks of the Kiewa River using organic farming methods, hand harvested in early winter and cold pressed.

The Calendar Cheese Company is a specialist supplier providing traditionally made Artizan cheeses.

Head Chef Michael Newby is supported in the kitchen by sous chef Zeke Quinn and apprentice Tom Jarred. On the floor we have, as Maitre De, Wendy Rawlings, supported by Sophie Olsen and Fairley Heywood.

A recent visit to the restaurant was enough to convince your editor that bookings are a must. The range of entrees was comprehensive and tantalising. The innovative list of mains made a decision difficult until rescued by the knowledgeable staff.

The dessert menu was even more exciting, with each of the dishes being complemented with a recommended dessert wine.

Speaking of wine, the wine list at Summit Ridge can only be described as a connoisseur’s delight. Lots of unique local wines (sticking to the theme of supporting excellent local produce) accompanied by a delightful selection of the interstate’s best.

Overall it is easy to see why Summit Ridge has achieved so many gongs. It is the type of environment where one should be prepared to peruse, enjoy and relax. Further details and bookings, Ph: 5758 3800

The Summit Ridge team (from left) Fairley Heywood, Wendy Rawlings, Zeke Quinn, Michael Newby. Front, Sophie Olsen and Tom Jarred.

view edition...


Alta Restaurant

Winterhaven

Delightful Annapurna

At Julian’s

Café Max

Mo’s Restaurant

Summit Ridge



© Alpine High Country 2009
www.alpinehighcountry.com is a publication of Alpine High Country Media ABN 22 171 749 807.
All care is taken in preparing information on this site but no responsibility can be accepted for errors or omissions.