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.
reviews
menu
low tide
Warm Grumpy Grandma’s olives 14
Rosemary, fennel, winter citrus GF/DF/VGN
Grilled confit garlic flatbread 12
Native spiced dukkah, Mooball balsamic EVOO DF/V
Stokers Siding organic mushroom tartare 26
Black garlic, mushroom ketchup, bunya nut, sourdough DF/VGN/N (GF option)
Australian Bay lobster 42
Smoked garlic & lobster coral butter, parsley, lemon GF/S (DF option)
Shellfish hotpot 32
Choice of – fermented chilli & Coopers Shoot tomato or lemon myrtle garlic cream GF / S (DF option)
Freshly shucked oysters
½ dozen 38
Dozen 72
Natural smoked Bangalow speck kilpatrick, Bloody Mary gratin
GF/DF/S/N
Ooray Plum glazed Bangalow pork belly 26
Wild weed kimchi, squid cracker /GF/DF/S
Salumi Plate 32
Angus bresaola, truffle mortadella, native salami, rosella pickles, Wandana beer mustard, confit garlic, flatbread DF (GF option)
high tide
Lemon myrtle roasted Alstonville chicken 44
Celeriac, bacon, Winter Manjimup truffle jus GF/DF/(S Free option)
Local line caught market fish 46
Australian Bay lobster sauce, fingerlime, fennel GF/S/(DF option)
Confit Northern Rivers duck leg cassoulet 46
White beans, herbs, black garlic ketchup, rosella pickles GF/DF
Za’atar spiced organic cauliflower 38
Saffron hummus, schwarma pickles GF/DF/VGN
Rosella & star anise braised beef cheek 46
Miso potato, wasabi greens, crispy shallot GF (DF option)
sides
Foraged winter garden salad 16
Garden grown marigold & hempseed dressing GF/DF/VGN
Tandoori organic carrots 16
Cardamom & caraway coconut yoghurt, fermented lime pickle, curry leaf GF / DF / N
Duck fat roast potatoes 16
Confit garlic, smoked rosemary GF / DF / VGN option
final drift
Roast wattleseed & dark chocolate creaumeaux 18
Toasted malt tuille, Grumpy Grandmas EVOO, sea salt (GF option)
Saffron poached winter pear 18
Macadamia & celeriac custard,, mulled wine GF / DF / VGN / N
Kat Harvey’s cheese plate 34
A selection of local and international cheese of Kat’s choice,
citrus marmalade, cracker and other goodies
little ripples
Grilled local fish 16
Handcut chips & salad GF/DF
Organic grilled chicken 16
Handcut chips & salad GF/DF
Cheese & tomato pizza 16
Coopers Shoot tomato Napoli, cheese
drinks
cocktails
River Margi 24
Green Paloma 22
Negroni 20
Martini 21
Wattle & Barrel 19
mocktails
Gin & Juice
Passionfruit, orange juice, lemon, Lyre’s Gin 18
Apple & Elderflower Spritz
Apple, Elderflower, Mint, Lime, Soda, Lyre’s White Cane Spirit 18
wine (Gls | Btl)
Sparkling
Dalwood Blanc de Blanc NV | VIC 16 | 80
Cavedon Prosecco Col Fondo 2022 | VIC — | 102
White
Wangolina Fiano 2025 | SA 18 | 90
Naked Run Riesling 2024 | SA 16 | 80
Gala Estate Pinot Gris 2024 | TAS 22 | 108
McHenry Hohnen ‘Laterite’ Chardonnay 2024 | WA 24 | 118
Rose | Chilled Red
Alkimi Syrah Rose 2025 | VIC 18 | 88
Jilly Jam Drop (Chilled Red) 2023 | NSW 16 | 80
Red
Emmalene Pinot Noir 2025 | SA 19 | 95
Hither and Yon Granache 2024 | SA 16 | 80
Rusden ‘Driftsand’ GSm 2024 | SA 15 | 72
Tin Shed ‘Melting Pot’ Shiraz 2024 | SA 19 | 95
Dessert Wine
Coates ‘The VP’ Shiraz 2006 | SA 15 | —
beer
Spangled Drongo Lager | Tap (4.2%) 12
Spangled Drongo Pale Ale | Tap (4.5%) 12
Earth Beer Fruit TreeHazy IPA | Can (4.2%) 12
Wandana GINCHAI Chai Spiced Ginger Beer | Can (4%) 12
Heaps Normal XPA | Can (0.05%) 8
Tasting Menus
5 course tasting menu
$129 pp ( food only) $179 pp ( matching wine)
Australian Bay lobster
Smoked garlic & lobster coral butter, parsley, lemon GF/S (DF option)
Dalwood Blanc de Blanc NV 2025 | Hunter Valley NSW
Lemon myrtle roasted Alstonville chicken
Celeriac, bacon, Winter Manjimup truffle jus GF/DF/(S Free option)
Wangolina Fiano 2025 | Limestone Coast SA
Ooray plum glazed Bangalow pork belly
Wild weed kimchi, squid cracker
Emmalene Pinot Noir 2025 | Adelaide Hills SA
Rosella & star anise braised beef cheek
Miso potato, wasabi greens, crispy shallot GF/(DF option)
Tin Shed “Melting Pot” Shiraz 2024 | Barossa Valley SA
Roast wattleseed &dark chocolate cremeaux
Toasted malt tuille, grumpy grandmas EVOO, sea salt (GF option)
Coates “The VP” Shiraz 2006 | McLaren Vale SA
5 course tasting menu - Vegan
Vegan $129 pp ( food only) $179 pp ( matching wine)
Stokers Siding organic mushroom tartare
Black garlic, mushroom ketchup, bunya nut, sourdough GF/N (GF Option)
Naked Run Riesling 2025 | Clare Valley SA
Confit Celeriac
Manjimup truffle, macadamia GF/DF/N
Wangolina Fiano 2025 Limestone Coast SA
Tandoori organic carrots
Cardamom & caraway coconut yoghurt, fermented lime pickle, curry leaf GF/DF/N
Emmalene Pinot Noir 2025 | Adelaide Hills SA
Za’atar spiced organic cauliflower
Saffron hummus, shawarma pickles GF/DF/VGN
Tin Shed “Melting Pot” Shiraz 2024 | Barossa Valley SA
Saffron poached winter pear
Macadamia & celeriac custard, mulled wine GF/DF/VGN/N
Coates “The VP” Shiraz 2006
Please note: our menu changes often and responds to local produce, the freshest flavours, and as the chef offers new food and drink combinations. This menu is indicative of menu items and prices. Prices are subject to small changes.
wine
Kane Reynolds
MANAGER
With more than 20 years’ experience in hospitality leadership, Kane Reynolds has built a career around delivering exceptional customer service, developing high-performing teams, and creating memorable guest experiences across premium restaurants, large-scale venues and multi-site operations in Australia and overseas.
A proud local who grew up in Burringbar, Kane has recently returned home to the Far North Coast, bringing with him extensive experience in venue management, operations and people leadership. Known for his hands-on approach and genuine passion for hospitality, he is driven by creating welcoming environments where both guests and teams thrive.