If there’s one thing the Brits have truly mastered, it’s the humble Sunday roast. We’re talking about perfectly roasted meat, crispy-on-the-outside-fluffy-on-the-inside potatoes, vibrant veggies, and, of course, the non-negotiable Yorkshire pudding, all swimming in rich, indulgent gravy. It’s more than just a meal—it’s practically a love language. Taking the familiar favourite and flipping it on its head is The Yorkie Rippa, the latest noshery to hit Nobby Beach. Here’s everything you need to know …
At The Yorkie Rippa, the humble Yorkshire pudding is no longer just a side dish – it’s the star. Owners Dennis and Leigh Duncanson, who moved from London to the Gold Coast a decade ago, have taken the iconic elements of a Sunday roast and wrapped them all up in a soft, golden Yorkshire pudding. Yes, you read that right—the pudding is the wrap.
“I’ve heard a Pom whinging about not being able to find a good roast on the coast nearly every single day for the past 10 years,” laughs Dennis. “They’re always missing that taste of home.”
With a CV that includes names like Jamie Oliver, Rick Stein and Guy Grossi, to name just a few, the idea had been simmering in Dennis’ head for years before he finally convinced Leigh that the time was right to unleash their creation.
“It’s turning that sort of traditional roast dinner, getting that humble Yorkshire pudding and then wrapping it and rolling it and almost turning it into a burrito/kebab style, which we all know and love,” Dennis explains.
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When it comes to the menu, The Yorkie Rippa keeps things intentionally simple, but with a tasty twist. “We’re not trying to please everyone with a huge menu,” says Dennis. “We just want to do something simple and do it really well.”
The star of the show is undoubtedly the freshly baked Yorkshire puddings. Each one is made by hand daily with nothing more than a stainless steel bowl and a well-loved whisk. It took a year and a half and countless test runs to nail what Dennis is calling the ‘perfect recipe’ – one that’s soft enough to roll for the wraps, but sturdy enough to act as a base for their open ‘Old Skool’ Yorkies. There are three mouth-watering fillings available – lemon, garlic and thyme rotisserie chicken, slow-cooked beef brisket and baked cauliflower with vintage cheddar. If you’re in the mood for sharing, the Butcher’s Block offers larger portions for families or groups of friends, including half or whole chickens, alongside the venue’s legendary slow-cooked brisket. Then, there’s a rotating special that once it’s gone, it’s gone. This week it’s forequarter lamb shoulder, last week it was Byron Bay pork belly.
No roast experience is complete without sides, and The Yorkie Rippa delivers on that front too. Oozing cauliflower cheese, crispy spud nuggets and perfectly cooked greens round out the menu. And as Dennis will tell you, “If you haven’t got a jug of gravy sitting in the middle of the table, you’re probably doing it wrong.”
With a tin of beer or a glass of wine in hand, you’ll be in roast heaven – and ready for a nap. Or, if you prefer to grab-and-go, the entire menu is geared toward takeaway.
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