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
Winter citrus, rosemary GF/DF/VGN
Grilled confit garlic flatbread
Native spiced dukkah, EVOO DF/V
Organic Beetroot
Seaweed, hazelnut GF/DF/VGN/N
Australian Bay lobster
Smoked garlic & lobster coral butter, parsley, lemon
GF/S (DF option)
Freshly shucked oysters
Natural, Brookie’s slow gin mignonette, Warrigal green rockefeller GF/DF/S
Charcoal Walgett kangaroo carpacchio
Pickled macadamia, native raspberry ketchup, wattleseed damper DF/N
Ooray glazed Bangalow Pork Belly
Wild weed kimchi, squid cracker GF/DF/S
Salumi plate
Wagyu bresaola, truffle mortadella, native salami, rosella pickled onion,
Wandana mustard, confit garlic flat bread
high tide
Tarragon roasted Alstonville chicken supreme
Celeriac brulee, winter Australian truffle, bacon, chicken gravy GF
Local line caught market fish
Lemon myrtle & fingerlime avgolemono, karkalla
Wattle seed crusted Fair Game wild caught venison loin
Parsnip, blueberry ketchup, Husk Ink Gin jus GF/(DF OPTION)
“Souk style” smoked organic cauliflower
Saffron & hemp hummus, macadamia za,atar, shawarma pickles GF/DF/VGN/N
Earth Brewery brown ale braised ox cheek
Warrigal green colcannon, pigface salsa verde, rosella pickled onions (DF OPTION)
sides
Foraged garden salad
Garden grown marigold & hempseed dressing
Tandoori organic pumpkin
Cardamom &caraway coconut yoghurt, fermented lime, curry leaf
Herb roasted Stokers Siding mushrooms
Foraged bunya nut, Australian winter truffle
final drift
Smoked malt ice cream
Mulled red wine berries, winter truffle
Husk Ink Gin & rosella poached rhubarb
Macadamia & native ginger streusel, celeriac custard (GF/DF/N)
Kat Harvey’s cheese plate
A selection of local and international cheese of Kat’s choice, Caramelised apple, charcoal lavosh and other goodies
drinks
cocktails
River Margarita
Wattle & Barrel
Negroni
Ink & Sterling Martini
Sorrento Spritz
wine
Sparkling
Maison Soleil Prosecco | SA
White
Saeep Riesling | SA
Good Intentions ‘Magnolia’ Gewürztraminer | SA
Jilly Chardonnay | NSW
Rose
La Prova Aglianico Rosato | SA
Red
Athletes of Wine Pinot Noir | VIC
ADA Mad Hattie Grenache Pinot Noir | SA
Majama Nero D’Avola | NSW
Soumah Shiraz | VIC
beer
Spangled Drongo Lager | Tap (4.2%)
Spangled Drongo Pale Ale | Tap (4.5%)
Earth Beer Brown Ale | Can (4.2%)
Wandana Lo Fi Lager | Can (3.5%)
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.