Menu
BREAKFAST
8
Sourdough Toast
Vegemite, peanut butter or marmalade (v)
8
18
Cinnamon Muesli
Greek yoghurt, fresh fruit & toasted coconut (v, gf)
18
9
Ham & Cheese Croissant
9
19
Buttermilk Pancakes
Bacon, maple syrup & fresh blueberries
19
12
Bacon & Egg Roll
Rocket & tomato relish
12
22
Ripples Breakfast
Poached eggs, bacon, grilled field mushrooms, hash brown & roasted tomato w grilled sourdough
22
22
Cured Salmon Bowl
Quinoa, cucumber, pickled fennel, mint, sour cream & poached egg
22
19
Smashed Avocado
Poached eggs, feta, tomato & sunflower seeds w toast (v)
19
19
Zucchini & Goat's Cheese Bruschetta
Poached eggs, spinach, spring onion & hollandaise (v)
19
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
Cured Salmon
5
5
Smoked Salmon
5
5
Grilled Mushrooms
5
Nibbles
8
Marinated Australian Olives
8
9
Ripples Confit Garlic Focaccia
Burnt garlic butter, rosemary, parsley (v)
9
15
Whipped Corn Hummus
Charred corn salsa & crispy corn tortillas (gf/df/v)
15
4.5 each
Sydney Rock Oysters
White balsamic vinegar & shallots (gf)
4.5 each
22
Salt & Pepper Calamari
Sichuan pepper & chipotle aioli (df)
22
18
Chorizo & Basil Croquetas
Served w aioli
18
22
Altos De Iberia 24 month Serrano Ham
House pickles, relish & grissini
22
Entrees
25
Ricotta Stuffed Zucchini Flowers
Orange, mint & fig relish (v)
25
24
Harissa Roasted Broccoli
Coconut yoghurt, crispy chickpeas, mint & pomegranate (gf/df/v)
24
26
Hendricks Cured Salmon
Cucumber, apple, fennel, citrus & radish (gf/df)
26
28
Grilled King Prawns
Chimmichurri, burnt butter aioli & lemon (gf)
28
26
Vanella Burrata
Marinated heirloom tomatoes, tapenade & capers (gf/v)
26
Mains
29
Zucchini & Goat's Cheese Risotto
Basil emulsion, walnuts & pecorino (gf/v)
29
36
Busiate Pasta
Fish ragu, calamari, mussels, tomato sugo, bottarga, shellfish butter & chilli
36
32
Ripples Fish & Chips
Tartare sauce & lemon
32
42
Barbequed Whole Baby Snapper
Tomato, fennel, olives, parsley & lemon (gf/df)
42
39
Barramundi
Cauliflower purée, cauliflower 'cous cous', spiced roast florets & sultanas (gf)
39
38
Pork Belly
Beetroot & juniper purée, roasted heirloom beets, compressed apple, crackling & sorrel (gf/df)
38
38
Roast Lamb Rump
Smoked yoghurt, grilled broccolini, peas & hand chopped mint sauce (gf)
38
86
Slow Cooked Lamb Shoulder
Served w seasonal greens, sautéed baby chat potatoes, salsa verde (gf/df)
86
56
500g Black Angus Sirloin on the bone
Salt-baked royal blue potatoes, sour cream & chive butter, buttermilk onion rings & jus (gf)
56
Sides
11
Green Beans
Pickled baby onions & toasted almond flakes (v)
11
10
Rocket Salad
Apple, shaved parmesan & balsamic dressing (gf/v)
10
11
Roasted Cocktail Potatoes
Rosemary & sage (v/gf)
11
10
Potato Chips
10
Dessert
16
Tiramisù
16
16
Glazed Lemon Tart
Raspberry purée, raspberry sorbet, verbena crumb & viola
16
16
Chocolate Parfait
Toasted coconut & Cherries (gf)
16
10
Affogato
Vanilla ice cream, espresso & biscotti
10
Add liqueur (Frangelico, Amaretto, Kahlua, Cointreau) $8
12, 18 or 24
CHEESE
Choose 1, 2 or 3 cheeses with condiments
12, 18 or 24
Beverages
Ripples Milsons Point is fully licensed. Our wine list boasts a selection of local & international wines that have been selected to complement the menu. BYO wine & champagne available (corkage $15 per bottle).
Group Reservations
Group reservations are available for groups of up to 10 guests for lunch or dinner. Guests will be seated in the main alfresco dining area.
Group reservations for breakfast are available Monday to Friday, information is available on request.
