Menu
7
Sonoma Sourdough Toast
House made mixed berry jam
7
8
Ham & Cheese Croissant
Ham & cheddar cheese
8
12
Nutella Crepes
Caramelised banana mousse
12
14
Homemade Chocolate Granola
Greek yogurt, fresh fruit salad
14
18
Brioche French Toast
Chantilly crème, berry compote, cinnamon crumble, banana, strawberries
18
22
Ripples Breakfast
Poached eggs, bacon, sautéed mushrooms, hash brown, tomato salad, toast
22
19
Citrus Cured Salmon
Poached eggs, lemon crème fraiche, pickled red cabbage, capers, pepitas
19
18
Smashed Avocado
Poached eggs, feta, radish, pine nuts, toast
18
18
Fried Egg & Chickpea Burger
Portobello mushroom, smoked mozzarella, caramelised onions, tomato relish
18
18
Eggs Benedict
English muffin, hollandaise
18
choice of ham, bacon, smoked salmon or spinach
18
Quinoa Salad
Poached eggs, grilled asparagus, cumin spiced chickpeas, kale, toast
18
Sides
4
Eggs (x2)
4
4
Sautéed Spinach
4
4
Hash Browns (x2)
4
4
Tomato Salad
4
5
Avocado
5
5
Bacon
5
5
Smoked Salmon
5
Nibbles
9
Sonoma Sourdough
Extra virgin olive oil, sea salt, herb butter
9
12
Mixed Marinated Olives
Sardinian flatbread
12
16
Crumbed Homemade Meatballs
Napolitana sauce, parmesan
16
16
Fritto Misto
Calamari, whitebait, Sichuan pepper, aioli
16
28
Antipasto Board
Selection of cured meats, grilled vegetables, pickled onions
28
Entrees
4 ea
Sydney Rock Oysters
Shallot dressing, lemon
4 ea
Add our Ripples Bloody Mary Shot 3.5
22
Tea Cured Salmon
Pickled beetroot, grapes, horseradish cream
22
22
Octopus
Squid ink gnocchi, sesame seeds, cherry tomatoes, potato vinaigrette (gf)
22
22
Sautéed Mussels
Pernod, Napolitana sauce, grilled sourdough
22
22
Braised Lamb Filo Parcel
Confit mushrooms, pickled shallots
22
19
Eggplant Parmigiana
Provolone cheese, Napolitana sauce (v)
19
22
Burrata
Pappa al pomodoro, mixed olives, oat crisp, salsa verde (v)
22
20
Stuffed Zucchini Flowers
Goat's cheese, mint, fig jam (v)
20
Mains
28
Orecchiette alla Norma
Fried eggplant, tomato sauce, ricotta salata (v)
28
26
Ripples Fish & Chips
Tartare sauce, lemon
26
30
Tagliolini
Prawns, chorizo, citrus zest, broad bean purée
30
34
Barramundi
Grilled broccolini, crispy capers, parsnip purée
34
38
Whole Baby Snapper
Sun-dried tomato, lemon, thyme, olive dust
38
32
Pork Belly
Red wine poached pear, roasted onions, mustard sauce (gf)
32
35
Rangers Valley Beef Cheeks
Goat's curd, red cabbage, pickled baby radish, shaved macadamia nuts (gf)
35
36
250g Sirloin
Crispy polenta, pickled red cabbage, semi dried tomatoes, Piperade (gf)
36
72
Whole Lamb Shoulder
Silverbeet, rosemary potatoes (serves two)
72
Sides
8
Mixed Leaf Salad
Carrot, lemon vinaigrette
8
9
Rocket
Pear, balsamic reduction, extra virgin olive oil
9
9
Roasted Rosemary Potatoes
9
9
Steamed Vegetables, Lemon
9
8
Potato Chips
8
Dessert
15
Coconut & Malibu Panna Cotta
Passionfruit, coconut crumble
15
15
Dark Chocolate Mousse
Orange cake, rum-infused custard, cinnamon crumble
15
15
Mille-Feuille
Fresh strawberries, Chantilly cream, chocolate flakes
15
10
Affogato
Vanilla ice-cream, espresso, biscotti
10
Add liqueur (Frangelico, Amaretto, Kahlua, Cointreau) 14
12
/
18
/
24
Cheese
Choose 1, 2 or 3 cheeses
12
/
18
/
24
Beverages
Ripples Milsons Point is both fully licensed and BYO wine and champagne. Corkage is $12 per bottle. Our wine list boasts a selection of local and international wines that have been selected to complement the menu.
Group Reservations
Group reservations are available for groups of 11-24 guests for lunch or dinner and guests will be seated in the main alfresco dining area.
Group reservations for breakfast are available Monday to Friday, information is available on request.
