Ripponlea Food and Wine

I finally visited Ripponlea Food and Wine last week for their Dine with Heart dinner, in support of Sacred Heart Missions meals program.
The menu was limited for this event with a choice of 5 mains and 2 desserts. We chose the 16 hour lamb shoulder ragout and twice cooked honey glazed chicken for the mains. Due to the reduced menu, the service was very quick, which was lovely. Staff were also all there voluntarily and maintained a friendly and efficient level of service. There was a real sense that they had given their time because they wanted to and it just added a lovely atmosphere to the whole thing, on top of being for a good cause.
The food was all wonderful, with the lamb, which could have been a rich and oily dish, light and fresh thanks to the sparing sauce and inclusion of fresh herbs, whilst still substantial with a golden eggy pasta. One of the highlights of the meal was the ginger toffee that came with the black forest crème brûlée — although for the dessert showdown the deconstructed cheesecake was still the overall winner.
I’ll be very keen to head back to Ripponlea Food and Wine again to try out their wider menu. They also have a fabulous collection of wine glasses and really match them well to the wine that you order, definitely enhancing the selection and flavour, so if you’re keen for a glass of vino that will probably be a highlight for you.

*Review incomplete
I feel like this place can be either really good, or really bad… you get the vibe it can be inconsistent
My latte was super weak, so they made me a fresh one that was stronger. Service isn’t the greatest, especially when it’s busy, but the food was yummy and the hollandaise was great.

WHAT IS GOING ON AT RIPPONLEA? — Attica /​Hunter & Hawk — and now Ripponlea Food and Wine!
Went here in late November (My birthday — no don’t send presents) and was more than pleasantly surprised. Late booking so we got seats at the bench looking out the window into Glen Eira Road. Sun was in my wife’s eyes so they asked if we would like to sit at the communal table overlooking the kitchen. I would say that this is more the Chef’s Table. We talked with the kitchen staff all night (Thanks Rob & DJ).
Reneill (Sorry if I misspelt your name) had our section and pretty much had everything under control. Professional, attentive and engaging, not over the top but not shy and retiring for the bigger personality on the table. We basically told Reneill to choose and keep bringing all the good starters. He did not let us down and filled us up. The standout was the chicken spare ribs blanched in a master stock served with an Asian glaze. All courses were just so good to eat, not one dud, well done Rob and DJ.
Four stars is about right, I think I am a pretty hard marker.
Back there last night for the second time — took two other couples and were back at the same table with the same staff — GROUND HOG DAY. New menu starts in two weeks.
Now the wine list is not extensive with only one choice of each varietal. The three different wines consumed were more than adequate. No complaints at all, well done guys.

Great service, knowledgable staff with regards to wine to match with the meals. The food was delicious and great atmosphere.