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BREAKFAST 

 

NATURAL MUESLI  16

with poached pears & rhubarb compote

 

BACON & FREE-RANGE EGG BUTTIE  16
on focaccia with tomato chilli jam

 

CHOCOLATE CHIP PANCAKES  18

buttermilk, with tonka bean ice cream and chocolate ganache

 

SCRAMBLED FREE-RANGE EGGS
toasted ciabatta & truffle oil with Riverstone greens  16

or bacon or hot-smoked salmon 18

 

HOT-SMOKED FISH HASH  20
fresh herbs, crème fraiche, lemon & soft-poached egg

 

RIVERSTONE SAUSAGES  22
sautéed potatoes, fried eggs, barbeque sauce & harissa

 

                                                                          

 

ALL DAY MENU

  

SOUP 16
served with Riverstone ciabatta

 

CHEESE SOUFFLÉ  22
twice cooked with salad of apple & roast hazelnuts

 

SALT & PEPPER SQUID  25
with Asian salad greens & nahm jim

 

FREE-RANGE CHICKEN SALAD  28
of cavolo nero, sour dough croutons, soft-poached egg & parmesan

 

HOT-SMOKED SALMON  28
new potatoes, salad greens & crème fraiche

 

RIVERSTONE SAUSAGES  28
with mash potatoes, wilted greens & jus

 

FISH & CHIPS  29
with salad greens, tartare sauce & lemon
$1 will be donated to City Mission Foodbank for the months of November & December

 

PAN-FRIED FISH  36
with fennel risotto & shaved fennel salad

 

SLOW ROAST PORK  36
with soy, chilli, garlic, jasmine rice & crispy shallots

 

VENISON MASSAMAN CURRY  36
with roast cauliflower, Asian salad greens & roast peanuts

 

 

SIDES


CHIPS hand-cut agria potatoes with aioli   9
$1 will be donated to City Mission Foodbank for the months of November & December

 

WILTED GREENS with black olive tapenade & lemon  10

 

GREEN SALAD avocado & shaved cauliflower  12

 

RED SALAD beetroot, cavolo nero, roast almonds & currants  12

 

 

DESSERTS

 

CHOCOLATE AMARETTO TART  15
with pure cream

 

SPANISH CUSTARD  15
deep-fried with salted caramel ice cream & sugared almonds

 

LEMON TART  15
with raspberry sorbet

 

BLACKCURRANT SOUFFLÉ  15

with lemon ice cream & almond bread​

 

AFFOGATO  15
with tonka bean ice cream & Lustau PX sherry

                                                                                                                                                                 

 

CHEESE


3 CHEESES for 1 PERSON 16 | TO SHARE 24
with quince paste + oat biscuits

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CAKES & TARTS


CHOCOLATE hazelnut meringue with Frangelico cream  9


CARROT CAKE slow-cooked with natural yoghurt  9


CRUSHED ORANGE & ALMOND CAKE with orange syrup & crème fraiche  9


RHUBARB FRANGIPANE with rhubarb ice cream  9


GOOSEBERRY & ELDERFLOWER SHORTCAKE with tonka bean ice cream 9

 

 

 

 

 

December 2018

We are more than happy to cater for those with dietary requirements

We are closed on Tuesdays + Wednesdays

A 15% surcharge will apply on public holidays

 

 

 

 

 

 

 

 

 

  

 

 

 

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