Ripples Rose Bay brings new waterfront dining to Rose Bay Marina
Ripples Rose Bay is the newest addition to SRG Hospitality’s waterfront portfolio, open now at Rose Bay Marina with harbour views from every seat. Executive Chef Marco Masotti brings a modern Australian menu built around the water, with Sydney rock oysters, Australian prawns and locally sourced whole fish at its heart.
Masotti’s approach is generous, fresh and unfussy. Strong execution and clean flavours over complexity, letting the waterfront setting do the talking. The menu moves from Sydney rock oysters and whole seafood presentations to slow-roasted lamb shoulder and fish and chips, with the cocktail list keeping things coastal. The Bay is a vodka cocktail layered with green apple, extra-virgin olive oil, and a bay leaf. The Ripple Effect is a lighter espresso martini with rum, coffee liqueur, macadamia and coconut. The beverage list focuses on Australian producers with bright whites, textural rosés and lighter reds, and the venue is also BYO. Perry Drakopoulos led the design in-house, bringing timber, bamboo trusses and natural materials that lean into the light and water. The private dining room takes up to 25 guests with its own balcony. A kiosk operates all day for coffee and takeaway. You can arrive barefoot and feel entirely comfortable. That is the brief they gave themselves, and it shows.
Quick Bites
EAT: Sydney rock oysters and the whole fish
DRINK: The Bay cocktail- Vodka, green apple, extra-virgin olive oil, and bay leaf.
PLAY: Rose Bay Marina is made for a slow lunch that runs into the afternoon. Bring a bottle; it's BYO.
VIBE CHECK: Long lunch with waterfront view with friends
