The entrée of Herb Bread was the easiest decision to make this night. It was the mains that proved a headache. Will we go with a full rack or half rack of ribs? Will it be lamb, pork or beef? Or will we 'pig out', so to speak, on the full rib thing of beef, pork and lamb?
Will we decide on rumps? Wagyu, pasture-fed MSA or grain-fed MSA rump? Then there's the steaks – which one will we choose? And let's not forget how they are to be cooked – from very slight to well-done.
After the mains, we turned our attention to the sweet things in life. Could we fit dessert in? The answer was yes, there's always room for one more portion for us sweet-aholics. We knew what we wanted - two banana splits, one crunchy, one classic. A chocolate mousse. A rocky road sundae topped with mud cake.
While we dug into each other's dessert with enthusiasm, three separate tables celebrated birthdays. Staff entertained us singing as they wandered through the restaurant towards the nominated table carrying a lovely birthday cake. Cheers and laughter provided a wonderful end to our magnificent meal.
Ribs And Rumps provides a Frequent Diners program and the North Ryde franchise has an outlet next door for takeaway.