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 19.12.19
(menu can be subject to change without notice due to market availability)


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

LAMB CHIPOLATA SAUSAGES with tomato chilli jam   10.5

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

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

PORT LINCOLN SARDINES pan fried with harissa & lemon   14

(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.


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

OCTOPUS CARPACCIO with red pepper vinaigrette, baby cucumber & olive crumbs (gf)   19

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

EGGPLANT MELANZANE baked eggplant lasagne with smoked eggplant puree & fennel salad (v)   18.5

Lightly floured and fried CALAMARI fregola, rocket, shaved fennel & romesco   20.5

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


POTATO GNOCCHI pan fried with mushrooms, sage & lemon   30

Handmade PAPPARDELLE slow cooked beef ragu, tomato, spices, herbs & parmesan   30

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

Ricotta and spinach filled CANNELLONI with vegetables sugo, bechamel & parmesan   31.5

BLACK RICE RISOTTO seafood, garlic, chilli, tomato sugo, herbs (df)   32.5

SEAFOOD TAGLIOLINI thinpasta tossed with seafood out of the shell, chilli, garlic, tomato & pangrattato   32.5


GHARGRILLED SCOTCH FILLET with roast tomato chimmi churri, broccolini & crisp potatoes   38.5

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

Pan roasted HUON SALMON quinoa salad, beets & mascarpone puree   36

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 pumpkin puree, braised royal baby blue lentils, kale, orange & grappa sauce (gf)   38


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


BROCCOLINI, garlic & lemon (gf)   10

Saturday $25 pp minimum spend on food
10% Surcharge applies on public holidays


Traditional Italian Frangelico & Tia Maria sponge cake

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

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

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


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.

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 4.5
Hot Chocolate / Mocha 4.5
Vienna Coffee ~ black or white coffee with cream 5.0
Vienna Chocolate ~ hot chocolate with cream 5.0

Coretta ~ an espresso with Sambuca 9.5
Irish ~ Jameson Irish Whiskey, Coffee, Cream 11.5
Jamaican ~ Tia Maria, Coffee, Cream 11.5
Roman ~ Galliano, Coffee, Cream 11.5
Mexican ~ Kahlua, Coffee, Cream 11.5

Espresso Martini 15.0
Liquid Dessert 18.0

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.