dinner

6pm - late

 

entrée

soup served with toasted ciabatta 14

leek, parmesan + thyme tart with salad greens 18

spiced slow-cooked Okaahu lamb with cous cous + harissa 18

Thai duck salad with chilli, palm sugar + crispy shallots 20

crayfish risotto with fennel, parmesan + lemon 22

 

main

Okaahu lamb with white beans, cavolo nero, tapenade + lemon 28

Havoc pork fillet with sautéed potatoes, bacon, cabbage + apple sauce 28

rib-eye of beef with cauliflower gratin, wilted greens + Windsor blue 29

Mt. Harris venison with carrot purée, baby spinach, feta + pomegranate molasses 29

 

 

sides 6

mixed leaf salad with lemon + whole grain mustard dressing 6

sautéed brussel sprouts with almonds 6

Riverstone greens with new season olive oil + lemon 6

hand-cut chips with mayo 6

 

 

dessert

soft-centred chocolate pudding with hazelnut ice cream12

lemon tart with mascarpone12

passion fruit soufflé with passion fruit curd + passion fruit ice cream 12

affogato with vanilla bean ice cream + Lustau px sherry 12

cheese – Whitestone Windsor blue or mature cheddar, quince paste + lavosh 14

 

 one account per table

 

all menus subject to seasonal availability

riverstone kitchen dinner menu August  2010