Menu
BREAKFAST
7
Sourdough Toast
House made mixed berry jam (v)
7
12
Bircher Muesli
Berry compote & mixed berries (v)
12
Ham & Cheese Croissant
8
16
Nutella Bombolone
Citrus mascarpone & hazelnut crumb (v)
16
12
Bacon & Egg Roll
Cabbage slaw & tomato relish
12
18
Brioche French Toast
Chantilly crème, berry compote, cinnamon crumble, banana & strawberries (v)
18
22
Ripples Breakfast
Poached eggs, bacon, sautéed mushrooms, hash brown, roasted tomato w grilled sourdough
22
19
Cured Salmon
Poached eggs, crème fraîche & beetroot powder w potato cake
19
18
Smashed Avocado
Poached eggs, feta, cherry tomatoes, sunflower seeds & olive dust w toast (v)
18
19
Mushrooms On Toast
Poached eggs, homemade ricotta, pickled onions, tomato powder & truffle oil (v)
19
18
Eggs Benedict
Grilled sourdough & hollandaise
18
choice of ham, bacon, smoked salmon or spinach
Sides
3
Egg (x1)
3
5
Eggs (x2)
5
4
Sautéed Spinach
4
4
Hash Browns (x2)
4
4
Roasted Tomatoes
4
5
Avocado
5
5
Bacon
5
5
Smoked Salmon
5
5
Sautéed Mushrooms
5
Nibbles
9
Homemade yuzu hummus dip
Served w crispy paprika tortillas (v,df)
9
9
Wholemeal miche sourdough
Served w extra virgin olive oil & balsamic vinegar (v)
9
16
Parma Ham Croquetas
Served w herb dip
16
18
Calamari Fritti
Sichuan pepper & aioli
18
9
Mixed olives
Served w grissini
9
Entrees
4.5 ea
Sydney Rock Oysters
White balsamic vinegar & shallots (gf)
4.5 ea
Add our Ripples Bloody Mary Shot 3.5
26
Tempura Prawns
Sriracha mayonnaise, lime leaves & chipotle powder
26
26
Salmon Ceviche
Cucumber, tomato & red onion (gf,df)
26
24
Grilled Whiting
Gribiche sauce, finger lime & verjuice dressing (gf)
24
23
Pork Belly
Served w lentils & parsnip (gf)
23
22
Eggplant Parmigiana
Mozzarella cheese & Napolitana sauce (v)
22
24
Goat's Cheese Soufflè
Red capsicum pureè, black garlic & crispy leek (v)
24
22
Stuffed Zucchini Flowers
Ricotta, mint & fig jam (v)
22
Mains
28
Mushroom & Red Wine Risotto
Green peas & blue cheese fondue (gf, v)
28
33
Busiate Pasta
Octopus, calamari, mussels, zucchini purée, bottarga & chilli oil
33
28
Ripples Fish & Chips
Tartare sauce & lemon
28
36
Barramundi
Prawn bisque, crushed potato, leek, capers & basil oil (gf)
36
38
Whole Baby Snapper
Sun-dried tomatoes, lemon, thyme & olive dust (gf)
38
34
Pork Shoulder
Quince apple purée, cabbage & pomegranate (gf)
34
34
Half Roast Chicken
Served in broth w cavolo nero, borlotti beans & lemon dressing (gf)
34
38
Grain-fed Beef Striploin
Eggplant puree, baby spinach, watercress & sun-dried tomato butter (gf)
38
36
Lamb shank
Carrot & sweet potato mash w chive jus (gf)
36
Sides
10
Green Beans
Pickled baby onions & toasted almond flakes (v)
10
10
Rocket
Pear, balsamic reduction & extra virgin olive oil (gf)
10
10
Roasted Cocktail Potatoes
Rosemary & sage
10
10
Roast Pumpkin
Walnuts & buttermilk (gf)
10
9
Potato Chips
9
Dessert
16
Sticky Date Pudding
Toffee sauce & vanilla ice cream
16
Tiramisù
16
16
Chocolate Fondant
Salted caramel ice cream (gf)
16
9
/
12
Gelato
Choose 2 or 3 scoops
9
/
12
12
Affogato
Vanilla ice cream, espresso & biscotti
12
Add liqueur (Frangelico, Amaretto, Kahlua, Cointreau) 16
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.
