Ripponlea Food & Wine has undergone a major revamp under Head Chef Robert Franklin, changing its direction to a much more sophisticated dining hall.
It’s now a classy Brooklyn NYC-style bistro with luxurious green leather booths out the back, a bar to perch at for a cocktail and a large glass window to watch Ripponlea passers-by. Wines by the glass change nightly depending what’s open from their concise but well-constructed wine list.
Designed for sharing, you could start with a plate of crudo, such as beef carpaccio with capers, horseradish and dill emulsion. Small plates include a thick chunk of chargrilled octopus with pink beetroot-cream base, a hint of chilli and charred lemon. Greek marinated lamb skewers are juicy and succulent, with cubes of meat on a stick on a house-made tzatziki and mint salsa verde. A small selection of pastas includes a mountain of crab spaghetti with a garlic and white wine sauce or a decadent mushroom-filled ravioli with sage and crushed hazelnuts, salted ricotta and truffle oil.
PSST! Come in on a Tuesday and enjoy one of their perfectly stirred negronis for $10.