During the winter season, IMBAC provides three fully catered meals a day. A 2 course Breakfast and 3 course Dinner are cooked and served by the management. Lunch is provided but guests create their own lunch from the provisions provided so that our two managers may have a break and prepare for the rest of the day.

Special diets such as coeliac, vegans, vegetarians and any other dietary requirements can be catered for upon request. Children’s meals can be provided at an earlier time if required and agreed by the managers.

Meals are served in our communal dining room with views onto the Smiggin’s ski fields:

  • Breakfast is from 7.45am
  • Lunch from 12.30pm
  • Dinner from 6.30pm.

We ask that everyone staying at IMBAC assist around mealtimes (on a roster system displayed in the dining area), just to help set the tables for meals and tidy up afterwards. IMBAC is BYO alcohol with a fridge available in the bar area.

Example Menu


Two course prepared by our managers including all Continental Items as well as a hot choice which changes daily.

  • Bacon
  • Eggs
  • Sausages
  • Hash browns
  • Frittata
  • Porridge
  • Pancakes with fresh berry compote and cream


  • Soup
  • Cold meat
  • Cheese
  • Lovely leftovers
  • Bread
  • Pies
  • Slices


3 courses prepared by our managers. One from each of the courses below. No alternate courses are available
except for special diets.


  • Homemade soup and fresh baked bread
  • Roster pumpkin soup
  • Potato and leek soup
  • Chicken and corn soup
  • Tom Yum veg noodle soup
  • Minestrone soup
  • Spring Vegetable soup
  • Carrot and Red lentil soup
  • Pea and Ham soup


  • Coriander, garlic and soya chicken with steamed rice, mixed Asian veggies and mango chutney.
  • Roast pork sirloin with apple mustard sauce, roast vegetable and steamed greens.
  • Lamb Kofta with curry sauce rice and salad and tomato chutney.
  • Chicken with Bush spices a honey mustard sauce ,salad and leek risotto.
  • Ossco Bucco with red wine, herbs and garlic, creamed potato and steamed veggies.
  • Moroccan lamb casserole with Middle Eastern rice, Salad and lemon date puree.


  • Chocolate Raspberry cake.
  • Coconut lime syrup cake
  • Sticky date pudding.
  • Pear and ginger cake
  • Lemon tart.
  • Bread and butter pudding.

The above dishes are examples only as the menu changes according to guests and their requirements.