Eye Fillet of Beef
Chicken & Mushroom Risotto, Krispy Kale, Toasted Cashews & Feta
Eye Fillet of Beef, Sweet Potato Puree, Spiced Cauliflower, Roasted Cherry Tomatoes, Horseradish Cream & Jus.
Belgian White Chocolate Mandarin Mud Cake with Mandarin Syrup & Ice Cream
Sambal Crusted Lamb
Tostado with Spiced Chicken, Black Bean Salsa & Queso
Sambal Crusted Lamb, Salsa Field Mushroom, Green beans & Rosemary Potatoes
Roasted Parsnip Soup, Hazelnut Butter, Ciabatta
Chicken Fillet, Crispy Prosciutto, Preserved Lemon & Garlic Seasoning, Halomi Croutons, Rocket & Beetroot Salad
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.
Chef Alistair Matthews is happy to accommodate special dietary requirements when notified in advance of arrival.
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.