Celebrating the Essence of Australia
Five SRG Head Chefs Celebrate Australia’s produce
Ripples Chowder bay
Tuesday 30th September
A celebration of some of the most iconic ingredients from across the country, from premium kangaroo tartare to native herbs and spices, this menu showcases the very best our land has to offer. Crafted collaboratively by five of our talented chefs, each dish is a reflection of passion, creativity, and local pride.
Join chefs from Akti, Ripples Little Manly, The Fenwick, Ripples Chowder Bay, and Noi.
5 course set menu
$95pp
Matching wines available on the evening
BYO is available | $16 p/bottle.
*Menus are subject to change without notice.
COURSE 1
Akti Woolloomooloo,
Chef Robert Judd
Kangaroo Tartare Tartlet
Béarnaise foam, sea blight
COURSE 2
Ripples Little Manly,
Chef Fernando Candia
Wild Boar Roulade
Charred cocktail onions, riberry jus (df,gf)
COURSE 3
The Fenwick,
Chef John Collins
Moreton Bay Bug & Crab Ravioli
Smoked bush tomato, bisque, Geraldton wax
COURSE 4
Ripples Chowder Bay, Chef Ben Elliot
Black Angus Tenderloin
Paris mash, mountain pepper jus (gf)
COURSE 5
Noi, Chef Omar Ahmed
Peanut Butter Cheesecake
Davidson plum, lemon myrtle
