River – Wild at heart is more than a restaurant –
it’s a tribute to place, produce and personal journey.
about us
Guided by the ethos “Wild at Heart, Local by Nature”, River is a celebration of Northern Rivers produce, people, and provenance — a space where community and creativity come together over beautiful food and wine.
Founded by multi award winning Scottish chef Michael Lee and lifelong friend and Scottish entrepreneur Sean Monaghan, River represents a natural evolution of Michael’s culinary path. After years of leading the best and most loved restaurants in Northern NSW, Michael returns to the root of hospitality: welcoming people, telling stories through food, and celebrating the land.
Michael is renowned and highly awarded for his creative approach to modern Australian cuisine emphasising sustainability, seasonality and sourcing as much locally as possible. His dishes are noted for their dynamic flavour combinations and artistic presentation.
He has featured in the Australian Good Food Guide and has won chef hats consecutively since 2017, he has also featured on Life on the pass and has been a pro chef creator on Gronda. Michael has led his culinary teams to over 40 awards in the last 5 years.
Our menus are built around seasonal, organic ingredients from local growers and producers. We favour minimal intervention, maximal flavour, and a deep respect for the land, ocean and river that nurture us.
Through a dynamic program of collaborative pop-ups and events, River becomes a stage for local artisans, guest chefs, and winemakers to share their craft.
with thanks
Creative consultant Amy Colli has shaped River’s community-focused spirit, bringing her experience and expertise in producer relationships and regional food identity.
The interior space, transformed under the expert eye of local stylist and renowned author Jason Grant, reflects our wild coastal surroundings — relaxed, textural and respectful of the land.
Restaurant manager Harriet-rose Johnson is a Brunswick local and her passion for wine and good food is second to none.