Barrington Tops Salisbury Lodges

We appreciated feedback at anytime good or bad. The Lodges are furnished in a mountain design - with hardwood timber re-cycled tables, kitchenette and slate floors and bathroom walls. Our most common comment is how well equipped they are. Before the guest arrives the fire is set and in most cases if we know the arrival time going. A guest is shown into the room and given a conducted tour of the room. They are shown how to work the fire and the spa (which can only smoke if the door is left open and lit incorrectly) we appreciate that people do not know how to light fires that is why we tell them; with written instructions in the compendium. We also ask people if they have a problem to tell us. Instead of a set Menu, we have an al Carte Menu with set pricing, which is on our website. This also tells people costs in advance. We are small and are the only restaurant outside of Dungog in the Williams Valley with an 80k return trip. We advise people with confirmations that bookings are required. On the day of checking in, we do ask people if they would mind placing bookings in advance to assist with service. In addition, we are country and we do not like staff to go home to late especially in bad weather of which we have had a lot in the past year. Guests are invited in early and meet the other guests, to enjoy a pre-dinner drink and enjoy the evening overlooking the Lake in the warmer months... We do our first sitting at 6.00 p.m. When people realise where we are they can appreciate how we do it. If a person simply does not wish to pre-order that is fine they can do it when they are seated. No one would be kept one hour waiting for service - often it is the other way - a guest makes the time and comes in 30-45 minutes later. As soon as a person comes in, they are given water, wine list and asked if we can help. We pride team on the speed in which we can serve a number of people. I have taken affront to the reference to the Restaurant - if there was an issue they should have raised it then or when leaving. To achieve the Finalist every year since we opened, is a source of Pride; and I believe shows a high level of consistency. As the Chef at Araluen Restaurant, I strive hard to achieve the level and standard of food pre-pared here... Dissatisfaction, by a guest is extremely rare and as an Owners hands on business, we enjoy our work and try hard to please Guests. In reaching this level this year the Judges comments were that the level was so high it was hard to choose a winner.