Ripples Carta

Sunday Breakfast

• Toasted ciabatta, apricot jam, strawberry jam

  7.50
• Pancakes, toffee bannana, vanilla ice cream, maple syrup

  12.50
• Bacon and two eggs your way, toasted ciabatta

  14.50
• Poached eggs 1 opinión , asparagus, bearnaise, toasted ciabatta

  16.00
• Vegetarian Breakfast

  17.50
  Ciabatta toast, two eggs, oven dried tomato, mushrooms, spinach, rosti and house beans
• Housemade muesli, honey yoghurt

  9.00
• French Toast, berry compote, maple syrup

  13.00
• Eggs Florentine

  15.00
  Poached eggs, spinach, toasted ciabatta, hollandaise
• Eggs Benedict

  17.00
  Poached eggs, Virginian ham, toasted ciabatta, hollandaise
• Ripples Breakfast

  19.00
  Ciabatta toast, two eggs, bacon, sausage, oven dried tomato, spinach, rosti and house beans

Lunch

• Traditional Caesar salad (anchovies) / add chicken

  14.00 - 18.00
• Honey roasted pumpkin risotto with Meredith goats cheese and pine nuts

  22.00
• Lightly battered flathead fillets, garden salad, shoestring fries, aioli

  26.00
• Monk fish, scordalia and a fennel and orange salad

  24.00
• Thai beef salad, Asian slaw, capsicum, snow pea tendrils, roquette, coriander, fresh chilli, lime

  17.00
• Local mussel linguini with fresh tomatoes, garlic, chilli, parsley, olive oil and white wine

  26.00
• Open steak sandwich, ciabatta, caramelised onion, tomato relish

  19.00
• 220G Beef Eye Fillet, Green Beans, Chat Potatoes, Shallot and Thyme Jus

  36.00

• Golden shoestring fries, aioli

  6.00
• Garden salad

  6.00
• Chat potatoes, duck prosciutto herb salt

  6.00
• Buttered greens

  6.00

Dinner

• Coffin bay oysters served your choice of either

  3.00
• Pumpkin and ricotta ravioli topped with a sage butter and chervil

  14.00
• Pork belly with braised witlof, ginger, and parsnip

  15.00
• Local Baby squid with squid ink, kiwi fruit and garnet salad

  16.00
• Pan seared scallops resting on black pudding with toffied apple

  16.00
• Charcuterie board of local cured meats, warmed house marinated olives, cornichons, and grilled ciabatta

  13.00

• Four point rack of lamb with pea puree, dauphinois potato, purple carrots, confit shallots, finished with red wine and thyme jus

  36.00
• 220Gm Eye Fillet Crusted with Herbs and Mustard, Served with Sweet Potato Gratin, Asparagus, Baby Leeks and Red Wine Jus

  38.00
• Sesame crusted rare tuna with snow pea tendril pannacotta and ponzu glaze

  30.00
• Grain fed duck breast with pickled red cabbage, cherry jus, and figs

  36.00
• 400gm rib eye served with French beans, roasted chats and choice of

  40.00
• Crispy skin salmon resting on a warm salad of kipfler potato, French beans, roasted pepper emulsion, topped with crème fraiche and chervil

  28.00
• Pan roasted provincial style spatchcock served with a fennel, olive and tomato ragout

  34.00

• Shoestring fries, truffle aioli

  7.00
• Garden salad

  7.00
• Chat potatoes, duck prosciutto herb salt

  7.00
• Buttered greens

  7.00

Dessert

• White chocolate and pomegranate brulée served with pistachio ice cream

  14.00
• Cherry frangipani tart served with vanilla mascarpone

  15.00
• Cheese board of imported European cheeses, red grapes, quince paste, olive tapenade, lavosh, and pear

  22.00
• Lime chilli and coconut pannacotta served with white chocolate ice cream

  14.00
• Steamed brown ale pudding served with a butterscotch sauce, vanilla bean ice cream

  15.00

• Ripples Chocolate Hazelnut Martini

  18.00
• Plunkwtt Fowles, The Exception, Strathbogie Ranges, Victoria, 2008

  8.00 - 45.00
• Penfolds Grandfather Rare Tawny

  12.00
• Espresso Martini

  18.00
• Hanwood Grand Tawny 10 year old

  9.50
• Saltram ‘Mr Pickwicks’ Particular Tawny

  10.00