our philosophy and a la carte menu

Our obsession is premium produce, hand selected from local producers who share our philosophy. Organic and free–range where ever possible! We cook with passion for your pleasure!

  • Our pesky magpie thinks it's a gourmand
  • We like modern twists on classic favourites
  • ..seasonal and local
  • ..our pesce crudo
  • Panned is big with us..so much more delicious
  • We are blessed with brilliant local producers

last updated 21.01.2020
(menu can be subject to change without notice due to market availability)

antipasti

WARM KALAMATA OLIVES fennel, chilli, lemon & garlic (gf)   6.9

Sicilian GREEN OLIVES (gf)   6.9

CIABATTA BREAD served with extra virgin olive oil & balsamic    1.9 pp

ZUCCHINI FLOWERS filled with herbed ricotta, crisp fried with beetroot relish (v) ea   9.5

CHICKEN LIVER PARFAIT with mustard fruits, pickled pear jelly & brioche    12.5

Smoked mozzarella & saffron ARANCINI with tomato sugo & parmesan (v)   12.5 two per serve

SALUMI SELECTION of cured meats with pickles, white bean dip & crostini  20

 

(gf) gluten is not included in these dishes, however we do not have separate equipment or kitchens for preparation or service. For more information please see our allergy policy.

primi

APHRODITE HALOUMI with grilled pumpkin, asparagus, pesto, rocket, pepita granola & balsamic (gf,v)   18.5

OCTOPUS CARPACCIO with pink grapefruit, baby cucumber, caper berries (gf)   19

BOSTON BAY MUSSELS tomato, garlic, chilli, white wine & grilled ciabatta   22

PORT LINCOLN SARDINES pan fried in parmesan crumbs, spiced carrot puree, sultanas & feta 17.5

Lightly fried CALAMARI fregola salad, shaved fennel & romesco dressing  19

Thinly poached BEEF GIRELLO, seared tuna, truffled mayonnaise & pickles    18.5

Good food takes time – please advise staff if you are in a hurry

Please ask for your account in good time & pay at the table
no individual accounts
Payment by Diners – 2.5% surcharge

pasta

Slow cooked cacciatore sausage RAGU, fresh spinach, rustichella pasta, poor man’s parmesan   30

LINGUINE GRANCHIO blue swimmer crab, tomato, mild chilli, rose sauce   34.5

SEAFOOD RISOTTO with seafood out of shell, chilli,  garlic, tomato & parsley  32.5

Ricotta, spinach & pumpkin GNUDI, burnt sage butter, sugar snaps & lavosh    31

secondi

CHARGRILLED SCOTCH FILLET with roast tomato chimmi churri, broccolini & crisp potatoes   39.5

Char grilled MURRAY VALLEY PORK with vegetable salata, spiced yoghurt, rocket pesto, pomegranate essence & smoked almonds (gf)   36.5

GARFISH FILLET baked with prawn meat, braised celery, spinach, potatoes, lemon & caper butter sauce (gf)    38

Gawler Plains YOUNG CHICKEN confit leg & pan roasted breast with polenta, basil & roast tomato sugo (gf)   34.5

Char grilled Limestone Coast BEEF FILLET 220g with truffled mash, broccolini, onion jam & balsamic jus (gf)   44

SLOW COOKED DUCK LEG braised red cabbage, pickled cherries & grappa sauce (gf)   36.5

contorni

Sautéed SEASONAL GREENS with garlic & basil (gf)   10

ROMA SALAD with tomato, red onion, croutons, olives, soft cheese & brando dressing   12.5

Fried POTATOES with rosemary, chilli, sea salt& romesco   10

MIXED LEAF SALAD of shaved fennel, Spanish onion & honey mustard dressing (gf)   10

SHOE STRING FRIES   9

BROCCOLINI, garlic & lemon (gf)   10

Saturday $30 pp minimum spend on food
10% Surcharge applies on public holidays

desserts

TIRAMISU 15.0
Traditional Italian Frangelico & Tia Maria sponge cake

PASSIONFRUIT SEMIFREDDO 15.0
Served with lemon curd, strawberries, amaretti biscuit & basil granita (gf available)

PANNA COTTA 14.5
Orange & chai panna cotta with polenta cake, lemon sorbet & pistachios (gf)

CHOCOLATE BROWNIE 16.0
Panettone & chocolate soft brownie, hazelnut ice cream, orange spiced pears

cheese

22.0 pp
A selection of threeimported cheeses [see below]served with wild fig panforte, quince paste, apple, crisp bread (gf available)

  • BLUMARI – Italian goat & cow’s milk gorgonzola from Lombardi
  • BUCHE d’AFFINOIS– A French white mould cheese with a fine silky texture and a buttery finish.
  • MERCO MAHON CURADO – 6 months semi-cured cow’s milk with a distinctive sharp acidic flavour. Balearic Islands, Spain.

COFFEE
Affogato Plain ~ coffee with vanilla bean ice cream 11.5
Affogato Liqueur ~ with Frangelico 16.5
Espresso / Macchiato / Long Black 4.0
Cappuccino / Flat White / Café Latte 4.9
Hot Chocolate / Mocha 4.9
Vienna Coffee ~ black or white coffee with cream 5.5
Vienna Chocolate ~ hot chocolate with cream 5.5

LIQUEUR COFFEE
Coretta ~ an espresso with Sambuca 9.5
Irish ~ Jameson Irish Whiskey, Coffee, Cream 11.9
Jamaican ~ Tia Maria, Coffee, Cream 11.9
Roman ~ Galliano, Coffee, Cream 11.9
Mexican ~ Kahlua, Coffee, Cream 11.9

COCKTAIL
Espresso Martini 15.0
Liquid Dessert 18.0

INFUSION TEAS all 4.9
English Breakfast; Australian Lemon Myrtle;
Green; English Earl Grey Blueflower;
Chamomile; Peppermint.

Allergy Policy

Thank you for considering joining us at River Cafè. For a very long time we have taken pride in being able to help diners with special dietary requirements enjoy the experience we offer in our Restaurant.

In order to continue to best look after our visitors we have sought advice from medical professionals in this field as well as Allergy & Anaphylaxis Australia.

Their advice and further research has shown us that while we can do our best to make sure the specific allergen is not an ingredient of any component of the menu item chosen we cannot guarantee allergen free food as we do not have separate preparation areas or equipment.

We hope that this helps your decision making when selecting dishes from our menu.