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Loved our experience tonight at Ryne- nice ambience, excellent service and the duck dish and potato side dish were defs our favourites of the night!…
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Ryne is open for Casual Dining. Ryne serves Contemporary and French dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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5 Reviews on “Ryne”
Loved our experience tonight at Ryne- nice ambience, excellent service and the duck dish and potato side dish were defs our favourites of the night!
Excited to finally try this restaurant. Met all the hype. Love how the menu is constantly changing. Flavours were very rich. Make sure to try their happy hour cocktails.
4.5
I was extremely excited to visit Donovan Cookes newest restaurant after being a fan of his for the last few years. We decided to go for the 6 course tasting as degustation is easily one of my favourite dining choice
Amuse bouche To start we were presented with a complimentary dish which was raw wallaby with a wasabi dressing. Unfortunately I do not like wasabi so my partner had most of this dish, he thought the wasabi was just enough to not overpower the delicate meat
Yellowfin tuna tartare The tuna was diced perfectly in cubes and had a delicious jalapeno dressing with chives , Although this was a very tasty course, I do wish the surrounding flavours were a bit more subtle so that the taste of the tuna could shine through more.
Prawn Cannelloni A top contender dish – it had all the flavours of a prawn. The squid ink pasta had a delicious prawn paste inside whilst accompanied with a butter poached prawn which was just melting in the mouth. The shellfish foam added another flavour of the sea whilst the orange marmalade enhanced and tied all the flavours together
Crispy skin pork belly- A fancy take on sweet and sour pork , we enjoyed the pineapple flavours with the crispy pork belly which was cooked to perfection ( perfectly rendered fat , crispy skin and soft meat)
Olive oil confit King Salmon- My pick of the night , the salmon was one of the softest pieces of fish I have tasted this past year! I remember the first dish I ever saw of Donovan was his confit salmon from The Atlantic that was featured on MasterChef and I could never forget how much my mouth was leaking of water that night, it was good to finally be able to try a rendition of this dish. The curry flavours , spiced carrot and raisins was a bold combination and really worked well with the delicate, flaky , buttery fish
Braised Wagyu Beef Cheek- Braised beef cheek is already a melt in the mouth dish if done right but when it is a wagyu cheek, the melting factor is intensified. We really enjoyed the gelatinous meat which has been slowed cooked and broken down to create a flavour sensation. The mushroom combined with the meat was a match made in heaven
Vanilla Cheesecake- Last but not least we had the vanilla cheesecake which was presented like a piece of artwork, loved the honeycomb, chocolate and blood orange combination
Overall we had an amazing dinner experience at Ryne . Thankyou so much for having us!
Was warmly greeted when arriving. A large open restaurant with a modern fit out . A short concise seasonal menu.
Happy to see chef Donovan Cooke on the pans.
This is experienced hands cooking classic French food. His pigeon on lentils the standout dish for me.
Minor letdown was the friendly but inexperienced service staff but hopefully that will sort itself out in time.
The BYOW policy for this month was a bonus.
Thoroughly enjoyed and highly recommend.
We were invited into Ryne to experience their French-inspired seasonal lunch. Greeted by the warm and friendly staff we were sat by the window. The interior of the building is lovely and open, with a high roof and exposed beams, and the originally painted advertising still visible on the brick wall.
Warm dinner rolls accompanied a G & T and a Pinot noir while we read through the menu.
The melt in your mouth Yellowfin tuna tartare and the lovely and sweet Beetroot salad were both great starters. Next pair of dishes served was the elegantly presented Crispy Skin Berkshire Pork Belly, and the Curry Roast Cauliflower. The flavours from both of these were fantastic.
Choosing a main each was difficult as all on offer looked so tempting. Deciding on the Flinders Island Saltgrass lamb, and the Roast of the day being Angus Beef, root vegetables and a Yorkshire pudding, were both delightful.
Dessert was an Artisan Cheese selection and a relationship testing Valrhona 64 Manjari Souffl! A little jug of Coffee Anglaise was poured over the Souffl at the table. Oooooh oh so yummy!
Overall we had a great experience, fabulous food, and fantastic service.
We thank Ryne Restaurant for having us. We experienced Ryne Restaurant as guests, and all of our opinions are genuine and are based on our experience at the time of our visit.
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