0°C | Sunday February 1, 2026 
8 December 2023
By Hannah Wilcox
Ripples Chowder Bay relaunched on November 16 with an entirely new look and menu inspired by New York’s Soho House.
The Mosman venue, owned by Sydney Restaurant Group (Sails, Aqua Dining, Ormeggio at the Spit), has joined with ex-Pendolino head chef Calvin Katz to serve up dishes celebrating local produce and that are designed to share.
“Our new menu creates opportunities for diners to enjoy Ripples Chowder Bay in a variety of ways, whether that’s dropping by for a quick bite and a cocktail on the deck, enjoying a mid-week dinner for two, or settling in for a long lunch with friends,” Katz said.
Sydney Restaurant Group founder Bill Drakopoulos said the new aesthetic designed by his son Perry and Larissa Leigh Interiors was the perfect nod to the venue’s past and its future direction.
“Regulars can continue to have confidence in the place they’ve known and loved for the past 18 years, but we’re also looking forward to introducing a new generation to our stunning harbourside location,” he added.
The Sun went to try the new Mediterranean-inspired Modern Australian dishes and eclectic new cocktails for ourselves.
Upon arrival, the first thing we noticed was the laid-back, charming decor of the waterfront deck. Ranging from lounge seating and ottomans to round dining tables, the ambience of the space was enhanced by the warm mushroom-shaped lights on the marbled tabletops.
The organic materials of the plates and cutlery were well utilised in the space and complemented the sleekness of the space, without losing the relaxed feel.
The Sun was lucky enough to catch the final rays of a stunning summer sunset, a nod to the idyllic location of the venue overlooking Chowder Bay and Clifton Gardens.
Inside, a variety of different zones are available for diners including a private dining room and a club lounge near a large wine fridge.
An extensive and well-devised menu aiming to ‘celebrate Sydney’s coastal flavours and fresh seasonal ingredients’ to ‘reflect the vibrant culinary scene’ of the city, the Sun decided to try one item from each section.
From the ‘Snacks’ list, freshly grilled focaccia brushed with extra virgin olive oil and sprinkled with Tasmanian sea salt. The bread was warm and perfectly baked – crispy crust with a soft, bouncy inside. It came with four slices and an oil and balsamic vinegar dip.
Next, we ordered the halloumi tiropita which is one of the menu highlights. There is definitely a reason it comes highly recommended. The Cypriot cheese is layered with macadamia and rainforest honey and butter (made with a special partnership with Pepe Saya) before it’s wrapped in filo pastry, cooked and topped with oregano and Four Pillars gin salt. And yes, it is very much as delicious as it sounds. Delightfully, the entree was well-sized and allowed a decent amount of cheese for two people.
For the mains, we chose a plate of the mafaldine – fresh pasta with spinach, grana padano, fricassee of greens, chilli oil and stracciatella – and one of the crispy pork belly with cauliflower puree, grilled orto and honey jus.
The pasta was vegetarian friendly, and for the most part was quite enjoyable; although it may have benefitted from some stronger flavours or different textures within the dish. As one without much tolerance for heat, the chilli oil was a little strong but for those who can handle it added a good punch to the meal. We feel for $35, the presentation could have been a little cleaner. The ingredients, however, were well chosen and made for a quality vegetarian dish.
The pork belly was cooked to perfection, with crispy crackling sitting on top and a side of vegetables. It echoed that of a homely ‘meat and two veg’ meal with its familiar flavours and filling foods. The presentation and size of the dish was purposeful and well done. All in all, it was a classic dish done better.
As an add on, we decided to nibble on a serving of the baby potatoes, dressed in rosemary salt. The portion size was good, and each came with a crispy skin and soft potato inside.
Drinks wise, we chose to try the toasted coconut daiquiri, which consisted of Bacardi Carta Blanca, Bacardi Coconut, toasted coconut syrup and lime. For $20, it was well within the average price range for a cocktail and was definitely worth it. The innovative and well-balanced flavours made for a light and easy drink, so much so we may have opted for a round two.
For those who are not fans of alcohol, we also tried the blueberry mojito off the mocktail menu. A mixture of apple, blueberry, lime, mint and ginger ale was refreshing and not too sweet. Notably, the mocktail was $17 which sits in the slightly pricier range for a non-alcoholic beverage.
Service was impeccable, with quick wait times and friendly waiters. Ripples provided a pleasantly laidback, yet high quality dining experience with memorable food at a picturesque location. The Sun would definitely revisit for a future special occasion.