Grilled Atlantic Salmon
Pork Belly, Squid, Chilli Caramel, Sugar Snaps & Cashews
Grilled Atlantic Salmon, Potato Scallops; Rocket, Asparagus & Roast Capsicum Salad; Lemon, Herb & Caper Butter.
White Chocolate, Strawberry & Amaretti Trifle with Almond Biscotti & Belgian White Chocolate
Grilled Calamari on Sesame Wakame with an Orange & Rocket Salad
Lamb Shank with Vegetable Brunoise, Thyme infused Mash & Rooasted Parsnip
Almond Meringue Torte sandwiched with cream, chocolate & fresh strawberries
Tomato Soup, Ricotta & Basil Dumpling, Parmesan Crouton
Chicken Fillet with Roasted Sweetcorn & Black Bean Salsa, Sweet Potato, Broccoli & Lemon Dressing
Toblerone, Coconut & Almond Tart
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.
Our BYO restaurant is exclusive to house guests, though space permitting, you may be able to invite friends for dinner. 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.