A fish in vintage style illustration, as seafood fresh from the local area

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

low tide

Warm Grumpy Grandma’s olives 12
Rosemary, fennel GF/DF/VGN

Grilled confit garlic flatbread 12
Native spiced dukkah, Mooball balsamic EVOO DF/V

Coopers Shoot heirloom tomato salad 24
Tomato textures, consommé, micro basil GF/DF/VGN

Australian Bay lobster 38
Smoked garlic & lobster coral butter, parsley, lemon GF/S (DF option)

Harvey Bay shucked oysters
½ dozen 36
Dozen 70
Natural, macadamia milk & finger lime, Ink Gin & cucumber granita
GF/DF/S/N

Milk fed veal tonnato 26
Yellowfin tuna mayonnaise, caperberries, arugula, EVOO/GF/DF/S

Walgett Kangaroo tartare 26
Pickled macadamia, Stokers Siding mushroom ketchup, charcoal damper N/DF (GF option)

Salumi Plate 32
Angus bresaola, truffle mortadella, native salami, rosella pickles, Wandana beer mustard, confit garlic, flatbread DF

high tide

Alstonville chicken caesar 44
Charred cos, maple glazed Bangalow speck, cured egg yolk, white anchovies GF/DF/(S Free option)

Local line caught market fish 45
Saffron & new season spring vegetable nage, fennel GF/S/(DF option)

Rosella glazed Northern Rivers duck breast 48
Beetroot, bitter leaves, black garlic, pinot noir jus GF/DF

Soltera rum glazed smoked corn short rib 38
Spring vegetable succotash, fermented capsicum, purple corn tortilla GF/DF/VGN

Macadamia & saltbush crusted lamb loin 46
Pickled carrots, Shiraz braised shoulder, native mint jelly, spring greens GF/DF

sides

Foraged garden salad 16
Garden grown marigold & hempseed dressing GF/DF/VGN

Charred asparagus 16
Sorrel béarnaise, almond GF/N/ (DF option)

Roast radishes 16
Bush lemon & poppy seed whipped fetta GF (DF option)

final drift

Roast strawberry panna cotta 18
Basil, elderflower GF

Summer stonefruit daquiri 18
Soltera rum, mango sorbet, lime, macadamia GF/DF/VGN

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

Passion Wave
Passionfruit, Lyre’s White Cane Spirit, Soda, Mint 15

Fingerlime Blossom
Raspberry, Lyre’s White Cane Spirit, Soda, Fingerlime, Mint 15

wine (Gls | Btl)

Sparkling
Soumah Blanc de Blanc NV | VIC 16 | 80

White
La Prova Fiano 2025 | SA 16 | 76
Frankland Estate Gruner Veltliner 2024 | WA 17 | 84
Animaria Sundance (Skin Contact) 2024 | TAS 20 | 98
Knucklehead Chardonnay 2025 | QLD 19 | 95

Rose | Chilled Red
Brash Higgins ‘NYMPH’ Rose 2024 | SA 15 | 70
Jilly Jam Drop (Chilled Red) 2023 | NSW 16 | 76

Red
Athletes of Wine Pinot Noir | VIC 17 | 82
Fighting Gully Sangiovese 2024 | VIC 18 | 86
Springs Road Shiraz 2023 | SA 16 | 78

beer

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

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.

BOOK A TABLE

Menu