PORK + PINOT SUNDAYS Crispy roast pork Paprika roasted potatoes Radicchio, endive, cos & lemon dressing Green beans with hazelnut crumble & goats curd plus ½ carafe of pinot noir $85 for 2 people Every Sunday from 11.30am Bookings essential www.ripponleafoodandwine.com.au 8804 1313
Dinner Menu
SI GN ATURE MENU Every dish served to the centre of the table for sharing $79 per guest Includes a glass of prosecco on arrival Fresh prawn slider with chipotle mayonnaise, crispy onions, chives & butter lettuce Wagyu steak tartare with egg yolk puree, cornichons, shallots & house made lavosh Lemon & pepper salted squid with mint & lemon mayonnaise served with mixed leaves Buttermilk fried cauliflower with house made ranch sauce Mediterranean spiced chicken with a pomme puree & crispy onions 350gm grass fed Rib eye with salsa verde & burnt onion aioli Green beans with hazelnut crumble & goats curd DESSERT House made brown sugar cheese cake with drunken prunes Add $7 per guest
CRUDO Beef carpaccio with capers, horseradish & dill emulsion 16.5 Wagyu steak tartare with egg yolk puree, cornichons, shallots & house made lavosh Salmon tartare with cucumber, avocado, dill, chives, citrus dressing & house made lavosh 14.9 SMALL PLATES Buttermilk fried cauliflower with house made ranch sauce 13.5 B u r r a t a ch e e s e with c h illi, g a rlic & basi l m ari nat ed hei rl oom t o m at o e s, s h e r r y v in e g a r & o liv e o il Eggplant chips with miso & sesame crumb & burnt onion aioli 13.0 Lemon & pepper salted squid with mint & lemon mayonnaise 14.0 Char-grilled octopus with chilli, garlic, oregano & charred lemon Greek marinated lamb skewers with house made tzatziki & mint salsa verde 16.0 Jamon croquettes with paprika mayo 14.9 Pan fried whole tiger prawns with chilli, garlic, rosé & spring onion 16.0 Za taar spiced fried chicken drumettes with rosemary & chilli honey glaze 14.5
MINI SLIDERS Pumpkin mac & cheese with pickles & caramelised onion 6.9 Pulled beef brisket with butter lettuce, crispy onions & molasses glaze 7.0 Fresh prawn with chipotle mayonnaise, crispy onions, chives & butter lettuce 7.5 PASTA 16 hour slow cooked beef brisket with fresh pappardelle & gremolata 28.9 Crab alla oglio spaghetti with chilli, garlic, white wine & extra virgin olive oil 29.9 Mushroom filled ravioli with Beurre noisette, sage, crushed hazelnuts, salted ricotta & truffle oil 25.9 LARGE PLATES Crispy skin barramundi with radicchio, basil, orange, pomegranate & fennel salad 35.0 Mediterranean spiced chicken with a pomme puree & crispy onions 28.5 350gm grass fed Rib eye with salsa verde & burnt onion aioli 38.9 SIDES Paprika roasted potatoes Radicchio, endive, cos & lemon dressing Green beans with hazelnut crumble & goats curd Pan fried Brussel sprouts, confit garlic & tahini dressing
DESSERTS Se a s al t c h o c o la te ta rt with wa ln u t crum bl e & m ascarpone G o l d en Ga y time - h o u s e ma d e h o n e y waffl e cone, ch o co l a t e mo u s s e, h o n e y c o mb & p e anut crum bl e, peanut pral i ne, v an i l l a i c e - c r e a m & c a r a me l s a u c e 16.0 C h o c o l a t e p e a n u t b u tte r b o mb - d a rk chocol at e sphere, peanut b u t t er s e mif r e d d o, s a lte d c a ra me l & hazel nut crum bl e wi t h m i l k ch o co l a t e s a u c e 16.9 H o u s e m a d e b ro wn s u g a r c h e e s e c a ke wi t h drunken prunes 13.5 CHEESE BOARDS 2, 3 or 4 cheeses W h i t e m ou ld - Br illa t Sa v a r in ( FRA ) B l u e - B l ue d Au v e r g n e ( FRA) H a r d - P e r e n z in Di Ca p r a I n F o g lia Di Noce (ITA) W a s h ed r i n d - L Ar tis a n le Ro u g e (AUS, VIC ) 17/ 21/ 26
DIGESTIFS M o n t e n eg r o Ama r o (Ita ly ) 9.0 2 0 1 3 E r a d u s Stic k y M ic k e y (NZ ) V a l d e s p i no Pe d r o Xime n e z Sh e r r y 2 0 0 5 Se v ille Hill Vin ta g e Po r t (VIC ) H e n n es s y VS Co g n a c F ra n c e ) 0 E s p r e s s o M a rtin i C a p t a i n Mo r g a n s p ic e d r u m, Ka h lu a, fresh coffee & s i m p l e s y ru p 20.00 W h i t e R u sk y H e l l y er s w h is k y, Ka h lu a & milk 20.00 Red Eye A v i at i o n, Dis a ro n n o, F ra n g e lic o, Lm on, M arachi no & egg whi t e 20.00