| starters | |
freshly shucked tasmanian pacific oysters, with champagne jelly & flying fish caviar (two per serve) | 6 each |
bruschetta - tomato, spanish onion, fresh basil, bocconcini or kalamata olives, feta cheese, roasted capsicum | 13.9 |
entree | |
| tasmanian oysters - freshly shucked with red wine shallot vinaigrette | 16.9 / 28.9 |
| half shell hervey bay scallops with saffron butter, grilled chorizo sausage & a celeriac puree | 19.5 |
italian style fried calamari, zucchini & raddicchio, with a balsamic reduction | 18.5 |
duck liver parfait with grape chutney, watercress salad & grilled ciabatta | 16.5 |
quail saltimbocca, with white wine sauce, panzanella salad | 19.5 |
twice baked almond & goats cheese souffle served with beetroot relish & finished with baby beetroots | 17.9 |
seafood sampling plate - king prawns with lemon mayonnaise, steamed mussels in a verjuice jelly, seared tuna & smoked salmon terrine | 21.5 |
| riva assiette: 1/2 shell scallops, italian style calamari, duck pate with grape chutney, almond & goats cheese souffle with beetroot relish (serves 2) | 37 |
main
| |
char-grilled porterhouse steak hand cut chips, mushroom duxelle stuffed tomato, horseradish cream & peppercorn jus | 35.9 |
honey glazed pork belly savoy cabbage confit, apple & sage jus | 27.5 |
seafood linguini tossed with prawns, calamari, mussels & fish pieces, fresh lime, chilli & garlic, sicilian crumbs | 28.5 |
crisp skinned fillet of salmon, potato & leek gratin, spinach puree, sauce lie de vin & salmon roe | 27.9 |
oven roasted free range chicken breast on cannellini & ham hock ragout with caramalised parsnip, truffle oil | 27.5 |
mushroom risotto - carnaroli rice, mushroom duxelle, swiss brown, shitake & oyster mushroom, white truffle oil, fresh thyme & comte gruyere | 24.5 |
slow braised lamb shank with root vegetables served with creamy garlic mash potato | 28 |
oven roasted duck with mixed citrus cumberland sauce, sweet potato puree, broccollini fritto | 35.9 |
| beer battered fish fillets, served with chips, salad & house made tartate sauce | 24.9 |
| | |
sides & salads | |
roquette leaf salad with shaved parmesan & balsamic dressing | 8 |
gently simmered mixed vegetable ratatouille | 9 |
crispy chat potatoes with rosemary & garlic | 8 |
traditional greek salad with goats milk feta | 8.5 |
chips | 8 |
| fresh baked ciabatta with olive oil & sticky balsamic | 3.5 |
dessert
| |
lemon tart with honey mascarpone cream & star anise syrup | 14.9 |
amaretto chocolate marquise with pistachio icecream & balsamic strawberries | 14.9 |
orange blossom crepes, filled with poached rhubard & vanilla bean custard | 14.9 |
iced nougat with orange & brandy sauce | 14.9 |
| tiramisu | 14.9 |
apple & fig crumble with cinnamon icecream | 14.9 |
| trio of icecream | 13.5 |
selection of australian and imported cheese with pear paste, dried sauternes & house made walnut bread | 19.9 |
dessert sampler platter, chef's selection from the pastry kitchen serves 3/serves 5 | 28.9/39.9 |
