When the lovely Prue from The Mint Partners invited me along with a small group of other bloggers to the 11 week old Ripples on Sydney Wharf in Pyrmont, I couldn’t have said yes fast enough. I’d dined at Ripples Milsons Point before but that was only for breakfast. This time she said, we’d be partaking in the dinner menu and in a special spot: sitting right in front of the action at the Chef’s Table. I’d heard of Chef’s Tables before, mainly at overseas restaurants, but had never dined at one so I was particularly excited about this.
Head Chef Richard Park
It’s an intermittently raining evening tonight but even that can’t dampen my enthusiasm. And true to form, the Chef’s Table is exactly that and we are seated bar style watching Chef Richard Park and his efficient team fly into action. New Zealand born Park formerly of Aqua Dining and Kables, creates exquisite French bistro style cuisine.
We discuss how much we love lunching during Winter when the sun is shining but it’s not swelteringly hot and Ripples’ Manager Andrew Roebuck tells us about some very loyal customers, who despite living in Mosman (where there already exists a Ripples in Chowder Bay), have dined here every Sunday lunchtime with a changing group of friends for the last few weeks. They stay from 1pm until 7pm and make the most of the location and view. The menu is very reasonably priced, somewhat of a miracle for a Waterfront restaurant in Sydney with mains ranging from $24-29.
Crusty French Epi bread with anchovy butter $7
Our first tastes for the evening are the Epi bread (from Brasserie Bread if I’m not mistaken) with a variety of butters and toppings. The crusty Epi sourdough is lovely with the anchovy butter which has the distinct but not overwhelming taste of anchovy.
Crusty Epi bread with olive tapenade and pesto butter $8
Duck liver parfait with cranberry jelly, onion marmalade and pickled prune $11
The olive tapenade and pesto butter is delicious and true to flavour but my favourite is undoubtedly the duck liver parfait with onion marmalade and pickled prunes in Earl Grey tea. It is a sweet, salty and aromatically rich start to the meal.
Spring Bay Scallop with fennel salad
We are also given a new season’s Spring Bay Scallop with fennel salad as the season has only just commenced. It’s fresh and tastes of the sea combined with the rich scallop roe.
Shucking and prepping the oysters
Head Chef Richard Park finishes the oysters
We watch as they freshly shuck the oysters and when they’re plated, Park finishes them with the dressing. He explains that to the right of the Galley kitchen is the meat section, then the fish and then to the left is the pastry section. He floats between all areas but mainly takes care of the meat as that is the area requiring the most technical precision in the kitchen.
Warm oysters with leek fondue and goat’s cheese sauce $3.70 each
I’ve been a bit greedy and ordered a dozen of the warm oysters with leek fondue and goat’s cheese sauce which is richly gorgeous. Perhaps 12 was a bit ambitious to eat along with our breads, mains and desserts but I enjoyed every one.
They must be thinking what on earth is going on when the cameras start snapping wildly
Freshly opened Pacific oysters with mignonette dressing $3.60 each
The freshly opened Pacific oysters with mignonette dressing are also delicious and usually the way I prefer the oysters. I always find that Pacifics have a gorgeous creaminess to them which is well offset by a tangy dressing.
Twice baked goat’s cheese souffle with onion and thyme soubise $18
Several people order the twice baked goat’s cheese souffle with onion and thyme soubise (a bechamel type sauce with onions) which has a lovely and light texture and the distinctly delicious goat’s cheese flavour. Perfect for this cold Winter’s evening.
Grilled Calves Liver with parmesan braised witlof, rosemary, red wine jus $16
Signature bouillabaisse with garlic bread and rouille $29
For my main, I chose the signature bouillabaisse with garlic bread and rouille. In the bowl, there is a crab claw, salmon, whitefish, mussels and prawn, all beautifully tender and perfectly cooked. The soup is full flavoured and rich and the buttery garlic bread and rouille (a provencale sauce made of breadcrumbs, oil, saffron and chili peppers) round it out nicely with spice and flavour.
Rabbit Fricasee with mushroom, lardons and potato dumplings $28
I try Reem’s rabbit fricasee and it’s sublime. For those who have an issue with the unusual smell and taste of rabbit this is a great dish to introduce yourself to it. The potato dumplings are gyoza-like in appearance but more like gnocchi-like in taste. And thanks to Reem for holding the chair while I climbed up and took this photo!
Ripples Famous fish and chips, homemade tartare sauce and lemon $24
I try Prue’s Ripples Famous fish and chips with homemade tartare sauce and lemon. It’s a huge portion and I can imagine this to be almost impossible to finish but the golden crunchy seafood and chips certainly aid in this endeavour. They tell us of a recent table of 17 people where everyone ordered the fish and chips!
Duck leg confit, frisee salad, hazelnuts with a seeded mustar dressing $25
Mel’s duck leg confit is soft and comforting in the way that only confit can be. It’s complimented nicely by the salad and dressing.
Pan seared kingfish, gnocchi parisian with olives, braised fennel and baby eggplant $29
Jen’s pan seared kingfish is fresh and delicate in flavour and well cooked. The only problem is that I am distracted by the…
Six hour braised lamb breast, petits peas bonne femme and green olive salsa $29
The lamb was the dish I was also eager to order so I try some of Billy’s and I think I’ve fallen in love (with the lamb, not Billy 
). It’s so wonderfully cooked, the lamb falling apart easily and I go in for a third forkful before realising that this is not my dish and give it back reluctantly.
Lyonnaise Potatoes $7.50
The lyonnaise potatoes are firm, waxy potatoes with an enticing buttery aroma and soft cooked onions and parsley.
Leatherwood honey and goat’s curd parfait, poached quinces $13
I usually never finish a dessert (isn’t that what husbands are for?) but this I’d gladly demolish and then order a second. It’s exquisitely balanced from the creamy parfait topped with crunchy honey to the gingerbread, poached quinces and Iranian Fairy floss all with varying degrees of sweetness which together combine to create a harmoniously decadent dessert which never feels too sweet and has you coming back for more.
Warm chocolate and hazelnut pudding with chocolate ice cream, nut toffee $14
The dish that will have chocaholics or comfort seekers rejoicing religious style is the chocolate pudding. Served with a thick, rich chocolate sauce, nut toffee and chocolate ice cream, it is not for the faint hearted and if in doubt, best share it between two. Thanks to Mel for hand modelling it for me.
And because she can’t resist, Reem plays Nigella and dips her finger in before murmuring “Mmmm”
Apple tarte tatin and vanilla bean ice cream $12
The Apple tarte tatin and vanilla bean ice cream has that distinctive caramelised flavour to it, where it is about to become too caramelised but is taken off before this happens.
Grand Marnier Creme Caramel, cigarette russe $12
I have to admit that I am not a huge lover of Grand Marnier but for those of you that are and who love creme caramel this is for you with its definite taste of Grand Marnier.
Chocolate pyramid with raspberry sorbet and nut dust
The chocolate pyramid is rich with dark chocolate and biscuit and goes nicely with the tart, fruity raspberry sorbet and crunchy nuts.
After we finish we look around, finally wondering if anyone outside wondered what on earth was going on with our small flock of paparrazzi. And that’s the wonderful thing about this – we didn’t even notice or care for we were too busy enjoying ourselves to feel self conscious. A big thanks to Prue from The Mint Partners and Richard, Andrew and their team at Ripples for a wonderful evening full of delicious food.
So tell me Dear Reader, what do you think of the Chef’s Table concept? Would you choose to dine there or do you prefer to sit at a regular table?
The other bloggers that dined with me were: A Table for Two (Billy), Fooderati (Mel), Grabyourfork (Helen), I Am Obsessed with Food (Reem), Jenius (Jen) and Spicy IceCream (Lisa).
Ripples at Sydney Wharf
Opposite Star City Casino on Wharf 9
56 Pirrama Road, Pyrmont, NSW
Tel: +61 (02) 9571 1999
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39 Comments | Add your own
I’d be all over the bread and tappenade.
Oh my goodness … I’m crying! Why?! ‘Coz I want that spread, want it BAD! Those desserts are especially brutal … painfully beeeeeeautiful!
Oh I’d go anywhere (and do anything!) for a good fish n chips! And a big mmmm for the chocolate pudding!
I can’t decide which I’d like better – the oysters (any of them!), th egoat’s cheese souffle or the desserts (any of them!). Looks great.
Oh yum yum yum I want it all! *green with envy*. I’ve never heard of the Chef’s table before, what a great experience!
Great pick for overseas visitors or for the terminally jaded that want something different. Like the idea of a Chef’s Table a great deal-thanks for the heads up (as always).
I want all of it now – you are a lucky lucky girl. xx
I would be headed straight to dessert. I adore anything DARK chocolate. Mmmmmm…
Those desserts look amazing. I’ve been meaning to pick up a bag of the Iranian fairy floss from my local deli. Yum!
Ahhh! The oysters look so good, but so does that goat cheese soufflé. Oh man.
Ha! Thanks for the flattering pic! Was delicious and warm dinner, and I love Chef’s tables. I’ve always wanted to book in and go to Matt Moran’s at Aria, but sooo expensive and with a pax minimum, it would have to be paid for by a benevolent benefactor!
Wow. Chef’s table?! Cool! All the food looks fantastic! The scallop – so pretty!
oh boy, you are quick, did you sleep?
Didn’t try the confit duck but been told is fabulous. I guess I was too focus on my own lamb dish. 
Goats curd parfait looks amazing! must try!
Gee, the food there looks amazing. I think Chef’s Tables are a great idea if you want to find out how the dishes are prepared, and how the kitchen operates. Especially at classy restaurants such as Ripples!
what a great idea. i’d love to watch the chef preparing the food to learn some tips on how they do it all. oysters mmmmmmmm my fav! and desserts look amazingly yummy.
Those dishes all look gorgeous – especially the quince. And how much fun must it have been to watch your lovely food being prepared!
YUM! I love Chef’s tables as it puts you right in the action, great for foodies! Best yet was Vue Du Monde in Melbourne with Shannon Bennett, put it on your ‘to do’ list!!
OMG your photos look fabulous. We were just planning to head down to Ripples tomorrow night for a special evening when your post came out. What timing! I kinda know what I wanna order now (thanks to you
) so hopefully we can still get a booking this last minute.
The epi with all the toppers and dips looks delectable enough, but then you posted the pictures of all those oysters…
I really had to stop myself from taking a bite out of my monitor. *sigh*
the food here looks great and so immaculately presented! although i have to say, the apple tarte tartins you made do look better
oh man those desserts look so awesome! i love persian fairy floss! not as sweet and slight nutty mmm
Hmmm the breads, oysters and scallops. Dishy chef too !
Chef’s table and french food! Look at the food! The food!! I haven’t been to this restaurant but thanks for this great post.. I am drooling and putting it on my ‘to visit’ list.
vat a perfect pics. and the food sound great there.. love to see the chefs table.. great idea
cheers!!
the food here looks great and so immaculately presented! although i have to say, the apple tarte tartins you made do look better
Sorry, forgot to add great post! Can’t wait to see your next post!
Everything looks so good! Would love to try the bread!
This sounds like a must visit. The food looks great! I had a giggle though because the olive tapenade looks a little bit like dog pooh – perhaps they should have smoothed it out like the other one!
fairy floss and chocolate sauce, i want it all. i wish i could go to just one of the restaurants about which you’ve posted.
The quince dessert sounds wonderful – so many components! Chocolate pudding is always a good one too.
Oh, yea, definitely chef’s table for me please!
Wow that looks like really great value – The mains under $30 and looking like that? Unheard of! I would totally go the duck or the lamb. And those desserts!
ANOTHER restaurant for the list of places to visit in Sydders
Thanks Lorraine!
I just love oysters, those looks so delicious, as does the goat cheese souffle. The dessert looks absolutely oustanding and the chocolate and hazelnut pudding. I feel my mouth water just at the mere sight. WOW. All of those desserts! Magificiant!
wow these dishes!! Oh I’ll be happy with duck confit and liver parfait.
Hi Blond Duck-Hehe wait til you get past that and try the rest of it!
Hi Muneeba-Tehy’re fantastic. But don’t cry, you can book a table in try it for yourself
Hi Trisha-hehe cool! They were both very nice indeed
Hi Cakelaw-I know, it’s hard to choose. Luckily I had fellow diners that were happy to share!
Hi Steph-It’s great idea isn’t it! I wish more restaurants did it
Hi Mike-Hehe yes and it’s such a great view and such a cool idea!
Hi Vita-Thankyou I felt very happy!
Hi Bethie-Oh well you would adore that chocolate pudding then. It was SO rich!
Hi Zina-They were great. Oh great purchase! It’s so delicious isn’t it!
Hi The Duo Dishes-Yes it was so hard to choose on the menu!
Hi Reemski-Thanks for the pose! I know, it’s a little cost prohibitive isn’t it! haha I’m looking for a benevolent benfactor too!
Hi Betty-Yes it was fantastic, such an unusual experience
Hi billy-I couldn’t sleep, I was worried about my husband so I figured I may as well blog!
That was a great lamb dish, my favourite, thanks for sharing!
Hi Sarah-it was so lovely! Plus I love quinces
Hi Belle-Yes it’s so interesting to see all of that and chat to the chefs!
Hi Simon-It was an amazing experience
Hi Anna-I can still remember how gorgeous the quince was. And yes it is so interesting watching it being made!
Hi Nicky-It is fantastic, and as you say great for foodies! It is on there, I should get to Melbourne soon!
Hi foodie-central-Thankyou!
Oh fantastic, can’t wait to see what you think of it! 
Hi Midge-Hehe sorry!
I get hungry again looking at them 
Hi panda-It was very well presented indeed! Aww schucks thankyou!
Hi chocolatesuze-They were wonderful-it’s hard to go wrong with Iranian Fairy Floss!
Hi DeLaCour-Haha covers all bases!
Hi Ellie-definitely put it on the to do list, especially if it’s a gorgeous day
Hi nora-Thankyou! Yes I wish more places had one!
Hi panda-Why thankyou! hehe cool!
Hi Pigpigscorner-Hehe the bread although delicious is just the start of it!
Hi Gummi Baby-it’s a great place for a lazy Sunday lunch or Friday lunch where you have a few hours to spare
Haha I suppose it does! 
Hi grace-Hey a trip to Sydney sounds like it’s in order!
Hi Arwen-It was great. I could have eaten the whole thing by myself
Hi Taiko Tari-Hehe yes good choice!
Hi Esz-I know, isn’t it something of a miracle here in Sydney! Cool, you’re more than welcome!
Hi ArtemisIII-It was such a nice way to spend a rainy winter’s night!
Hi Yas-I know, when the bread and parfait is so good, you know the rest is going to be fab!
our epiii! how great to see a review on this place, i remember when they first opened up and we were taking their bread orders – they’re so polite and nice on the phone too
so good to see the food is great! and is it me, or does one of the chefs look like a young jamie oliver…
I’ve never experienced Chef’s table before and would certainly love to give it a go. So Lorraine, here’s an idea for the prize in your next competition: take one of your readers ( namely me) to such an event. LOL
The menu looks delicious and I’m definitely going to round up some friends and go to Ripples soon.
Wauw that all looks so good,and fun and delicious! Great photos also! Art!
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