Example Menus
Grilled Atlantic Salmon
Entree:
West African Chicken & Capsicum Soup
Main:
Grilled Atlantic Salmon, Potato Scallops; Rocket, Asparagus & Roast Capsicum Salad; Lemon, Herb & Caper Butter.
Dessert:
Crème Patissiere in Kaitifi Pastry, Poached Pear & Chocolate
Lamb Shanks
Entree:
Grilled Calamari on Sesame Wakame with an Orange & Rocket Salad
Main Course:
Lamb Shank with Vegetable Brunoise, Thyme infused Mash & Rooasted Parsnip
Almond Meringue Torte sandwiched with cream, chocolate & fresh strawberries
Chicken Fillet
Entree:
Tomato Soup, Ricotta & Basil Dumpling, Parmesan Crouton
Main Course:
Chicken Fillet with Roasted Sweetcorn & Black Bean Salsa, Sweet Potato, Broccoli & Lemon Dressing
Dessert:
Toblerone, Coconut & Almond Tart
Dining at Ripparoo
Daily tariff includes a continental buffet breakfast, (a hearty cooked breakfast & afternoon tea during high season), and a gourmet three course dinner (except Friday evening). We provide a sandwich press, microwave and toaster at lunchtime, to enable you to prepare your own lunch at the Lodge. Our guest fridges provide space for lunch items and drinks. 24 hour tea (including herbal) and coffee (including plunge, decaf) are available at the servery.
BYO Restaurant
Our BYO restaurant is exclusive to house guests, though space permitting, you may be able to invite friends for dinner. Chef Alistair Matthews is very happy to accommodate special dietary requirements when notified in advance of arrival.
Childrens Dining
Children (3 -14yrs) are served dinner at the special earlier sitting of 6pm – all healthy, home-cooked fare. Even the most resistant appetites have been conquered. Should your child wish to join you for the adult dinner, student rates will apply.
