The generously sized meals with unique flavour combinations make the dining experience a "cut above the rest", says new manager Fred Gualterio.

He said Griddle aims to create a unique and full-flavoured dining experience with their focus on perfecting the fresh flavour combinations, delectable desserts and food presentation.

"The experience is the difference," he said.

Although Griddle is renowned for its ribs and steak it has a well-rounded modern Australian menu capped off with a sophisticated decor and hospitable staff.

And with summer here the sleek open-air area, complete with outdoor bar table (which seats eight), is ideal for after-work drinks or a family-friendly weekend meal. The mixed entree ($20.95) is a social dish giving us a taste of the restaurant's most popular entree selections, including spicy chicken wings, lightly battered zucchini sticks, bruschetta and pancetta-wrapped prawns. The lightly battered prawns wrapped in pancetta proved a favourite at our table.

From the outset we were advised to pace ourselves to allow room for dessert but the one kilogram pork ribs made that a hard task.

The succulent pork basted in Griddle's special sauce was cooked to perfection and great value at $32.95.

For dessert the chocolate fondue waffle ($13.95) was a sweet-tooth's heaven. The home-made chocolate sauce with dipping waffles, strawberries, marshmallows and rich icecream will make your mouth water and it was an ideal dish to share.

Griddle has a wide selection of imported and Australian beers, New Zealand and Australian wines and a notable cocktail menu. Beers start at $4.50, wines at $6.50 a glass and cocktails at $9.95. The restaurant has several menus for small or large functions (seating capacity is up to 160). Open seven days until late.

Details: Griddle restaurant, 10-14 Market Lane, Rouse Hill Town Centre, 9672 6817.

Reporter Sally Willoughby and photographer Natalie Roberts ate courtesy of Griddle.