Example Menus
Eye Fillet of Beef
Entree:
Chicken & Mushroom Risotto, Krispy Kale, Toasted Cashews & Feta
Main:
Eye Fillet of Beef, Sweet Potato Puree, Spiced Cauliflower, Roasted Cherry Tomatoes, Horseradish Cream & Jus.
Dessert:
Belgian White Chocolate Mandarin Mud Cake with Mandarin Syrup & Ice Cream
Sambal Crusted Lamb
Entree:
Tostado with Spiced Chicken, Black Bean Salsa & Queso
Main Course:
Sambal Crusted Lamb, Salsa Field Mushroom, Green beans & Rosemary Potatoes
Chicken Fillet
Entree:
Roasted Parsnip Soup, Hazelnut Butter, Ciabatta
Main Course:
Chicken Fillet, Crispy Prosciutto, Preserved Lemon & Garlic Seasoning, Halomi Croutons, Rocket & Beetroot Salad
Dessert:
Torta Della Nonna with Pistachio Gelati
Dining at Ripparoo
Your daily tariff includes dinner, bed and breakfast – the highlight being your evening meal which consists of three courses in high season and two in value season. A hot breakfast of the day is included with the continental buffet from 7.30-8.30am in high season and at 8am in value season. 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
Chef Alistair Matthews is 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. Children under 14yrs are not permitted in the restaurant after 7pm.
