Menu
food
At River, food is led by instinct, seasonality, and a sense of place. Our menu of small plates changes often, shaped by what’s growing, what’s caught, and what inspires.
We work directly with local farmers, foragers, and producers to honour the region’s abundance with integrity and imagination.
Expect dishes that are ingredient-forward, produce-driven, and wild at heart — food that invites sharing, story, and surprise.
The matching of our wonderful wines creates a seamless experience where each sip compliments the flavour’s on your plate.
menu
low tide
Warm Grumpy Grandma’s olives 12
Winter citrus, rosemary GF/DF/VGN
Grilled confit garlic flatbread 12
Native spiced dukkah, EVOO DF/V
Organic Beetroot 24
Seaweed, hazelnut GF/DF/VGN/N
Australian Bay lobster 36
Smoked garlic & lobster coral butter, parsley, lemon
GF/S (DF option)
Freshly shucked oysters 36 (1/2 doz) 70 (doz)
Natural, Brookie’s slow gin mignonette, Warrigal green rockefeller GF/DF/S
Charcoal Walgett kangaroo carpacchio 26
Pickled macadamia, native raspberry ketchup, wattleseed damper DF/N
Ooray glazed Bangalow Pork Belly 26
Wild weed kimchi, squid cracker GF/DF/S
Salumi plate 32
Wagyu bresaola, truffle mortadella, native salami, rosella pickled onion,
Wandana mustard, confit garlic flat bread
high tide
Tarragon roasted Alstonville chicken supreme 44
Celeriac brulee, winter Australian truffle, bacon, chicken gravy GF
Local line caught market fish 45
Lemon myrtle & fingerlime avgolemono, karkalla
Wattle seed crusted Fair Game wild caught venison loin 48
Parsnip, blueberry ketchup, Husk Ink Gin jus GF/(DF OPTION)
“Souk style” smoked organic cauliflower 38
Saffron & hemp hummus, macadamia za,atar, shawarma pickles GF/DF/VGN/N
Earth Brewery brown ale braised ox cheek 44
Warrigal green colcannon, pigface salsa verde, rosella pickled onions (DF OPTION)
sides
Foraged garden salad 16
Garden grown marigold & hempseed dressing
Tandoori organic pumpkin 16
Cardamom &caraway coconut yoghurt, fermented lime, curry leaf
Herb roasted Stokers Siding mushrooms 16
Foraged bunya nut, Australian winter truffle
final drift
Smoked malt ice cream 18
Mulled red wine berries, winter truffle
Husk Ink Gin & rosella poached rhubarb 18
Macadamia & native ginger streusel, celeriac custard (GF/DF/N)
Kat Harvey’s cheese plate 34
A selection of local and international cheese of Kat’s choice, Caramelised apple, charcoal lavosh and other goodies
drinks
cocktails
River Margarita 24
Wattle & Barrel 22
Negroni 20
Ink & Sterling Martini 21
Sorrento Spritz 18
wine (Gls | Btl)
Sparkling
Maison Soleil Prosecco | SA. 14 | 58
White
Saeep Riesling | SA 21 | 106
Good Intentions ‘Magnolia’ Gewürztraminer | SA 16 | 84
Jilly Chardonnay | NSW 19 | 98
Rose
La Prova Aglianico Rosato | SA 14 | 68
Red
Athletes of Wine Pinot Noir | VIC 17 | 86
ADA Mad Hattie Grenache Pinot Noir | SA 16 | 76
Majama Nero D’Avola | NSW 18 | 92
Soumah Shiraz | VIC 20 | 104
beer
Spangled Drongo Lager | Tap (4.2%) 12
Spangled Drongo Pale Ale | Tap (4.5%) 12
Earth Beer Brown Ale | Can (4.2%) 12
Wandana Lo Fi Lager | Can (3.5%) 12
wine
Harriet-Rose Johnson joins the River team with an abundance of wine knowledge and cultural education. She brings award winning wine list recognition, 5 star hotel experience and more importantly is a local of the area.
Known for her leadership and connection to place, she mentors her team to deliver confident, thoughtful service that reflects both local charm and professional excellence.
Harriet describes our wine as
” telling stories of sun- soaked vineyards, coastal breeze and cool-climate elegance. “
River aims to celebrate wines that are vibrant, expressive, and authentic, capturing the essence of their regions, the people and their stories behind them.