Yes, this is another celebratory meal.
I am not one to overlook any excuse for a celebratory meal and the completion of the first project of my new food marketing agency seemed like a good enough excuse as any other.
Although still in winter, we Sydneysiders are frequently spoilt with gorgeous warm days, making outdoor dining restaurants such as Ripples, the perfect destination.
I love the casual yet elegant ambiance and the waterside seating so searching for the right restaurant to celebrate this special occasion was relatively easy.
I am here with the project team.
While waiting for the last person to arrive, we start with some nibbles. There’s the warm confit garlic bread with walnut aillade and pesto butter ($8) and warm marinated mixed olives & white anchovy w baguette & anchoiade ($7.50).
The roasted whole garlics are so sweet and flavoursome. Paired with the walnut aillade, it is rich and robust.
The anchoiade is unlike anything I’ve ever had. It’s such a simple concept that really works. Lock me up with a jar of this and a long baguette any day!
I also have the mocktail ($8), a refreshing concoction of orange, pineapple, cranberry and soda that is finished with fresh mint and a glace cherry. K has the bloody mary ($12).
While the others have the roast barramundi fillet on chive gnocchi, petit peas bonne femme with lardons ($29), thyme and parmesan crumbed pork cutlet with braised red cabbage, calvados apples and sweet potato puree ($29), char grilled scotch fillet with cafe de paris butter, chips and winter leaf salad ($28), and duck cassoulet with pork belly, white beans and toulouse sausage ($28), I opt for the winter special.
The winter special ($39.90) features a whole lobster mornay with garlic crumbs and a glass of French sparkling.
The lobster is a tad small but the garlic crumbs and creamy goodness is sensational. I also like the coleslaw of micro-herbs with finely shaved green and purple cabbage and carrot.
Dessert at Ripples is excellent from portion size to execution. I have the burnt lemon tart with lemon curd bombe alaska and macadamia toffee ($13).
The macadamia toffee crumbs is so addictive, I get close to licking the plate, but it is the burnt lemon tart which stands out. The shell is crisp and crumbly and the caramelised lemon filling is just tangy and so splendidly wonderful.
The others have the chocolate trio ($14), featuring chocolate fondant, salted caramel tart and chocolate marquise, the warm gingerbread pudding with sourcream ice cream, orange caramel sauce and Persian fairy floss ($13) and the espresso martini ($16).