• Pancakes


    Two fluffy pancakes served with mayple syrup and ice-cream.

  • Banana Crepe


    Banana and butterscotch crepe served with ice-cream.

  • Saffron poached pear and seasonal fruit accompanied by Greek yoghurt and baked muesli.

  • House made waffle topped with chocolate ganache and vanilla ice-cream, sprinkled with honeyed cashews.

  • Waffle Stack


    Bacon, egg and french onion cream all layered between house made waffles, topped with roasted cherry tomatoes and served with chips.

  • A light and fluffy omelette with bacon, goat’s cheese and spinach, served with sourdough toast and a tomato relish.

  • Big Breakfast


    Our big breakfast is BIG!  An Italian pork sausage, bacon, capsicum and chive scrambled eggs, roasted cherry tomatoes, garlic mushrooms, house made potato croquette, spinach and caramelised onion on toasted sour dough.

  • Includes a half serving of all of the treats from the big breakfast except the croquette.

  • Or as we call them Eggs Bernadette. (Although we don’t know why.)

    2 poached eggs atop bacon and blanched spinach on toasted sourdough with a drizzle of hollandaise sauce.


  • Spicy Gnocchi


    Indian spiced house made potato gnocchi with Romanesco broccoli, purple cauliflower, cherry tomatoes, spinach and parmesan cheese. (Chicken available, $4.00 extra)

  • Teriyaki grilled salmon on a cracked farrow risotto and citrus glazed vegetables. (Prawns and scallops available, $7.00 extra)

  • Pork Belly


    Twice cooked pork belly served with with quince paste and accompanied by roasted chat potatoes with seasonal vegetables.

  • Confit Chicken Maryland wrapped in a brittle filo pastry, accompanied by truffled mashed potatoes, sweet cherry tomatoes and vegetables, all drizzled with a delightful chilli chocolate sauce.

  • Scotch Fillet


    A 300gm scotch fillet steak, served with a pommes fondant, vegetables and either a peppercorn or mushroom sauce. (Prawns and scallops available, $7.00 extra)


  • A delicious soup of the day served with sourdough toast. (A g.f. option available.)

  • Seafood Curry


    A mixture of calamari, prawns, scallops and fish with a house made yellow curry, served with rice, vegetables and spinach.

  • An old-style chicken Caesar salad served in a wrap with chips, onion jam and relish.

  • A quinoa and roast vegetable salad with almonds and a chilli chocolate sauce.

  • A fresh beetroot, goat’s cheese, spinach and pine nut risotto. (Also gluten free.)

  • A pulled pork and Soba noodle salad with Nam Jim Sauce, Asian leaves, cherry tomatoes and peanuts.

  • A grilled fish of the day accompanied by a mango salsa salad and smashed kipfler potatoes provides for a delicious and gluten free option.

  • A slow cooked beef brisket, chipotle-slaw, rocket, tomato and smokey cheddar cheese all served on sourdough bread.

  • A juicy house made burger with a melted cheese centre, tomato relish, pickled beetroot, lettuce and caramelised onion between house made waffles. A lovely vegetarian patty is also available.

  • Crispy skin duck served on a quinoa and roast vegetable salad with almonds and a chilli coconut sauce.


  1. Rod Milne

    Can you please email me your Dinner Menu for Saturday evenings.
    Thank you

    1. Profile photo of RipplesOnTheResRipplesOnTheRes (Post author)

      Hi Rod, Thanks for the enquiry,
      Our evening menu consists of
      1 A Scotch fillet with pommes fondant, vegetables and a choice of sauces.
      2 Confit Chicken maryland wrapped in filo with truffled mashed potatoes, sweet cherry tomatoes and a chilli chocolate sauce
      3Pork belly with quince paste, chats and veg
      4 Teiryaki Salmon on cracked risotto and citrus glazed vegetables and finally
      5 Spicy Gnocchi
      prices range from $25 to $28
      This Sat is looking quite busy but there are a few tables still available. The following Sat we are hoing to entice people out with a night of music from the Maryborough big band which starts playing at 8pm.
      If you would like more details please send me an email at
      Thanks again,


Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to toolbar