Entree
— APPETISERS
oyster bloody mary shooters
5.5 each
olives
sicilian green olives, ligurian black olives,
fennel taralli & white sardines
6.5
bruschetta
tomato, spanish onion, basil, bocconcini
13.9
smoked salmon panini
with cream cheese, caperberries & rocket
14.9
pork and prawn gyozas
with soy dipping sauce
3pc 8.9 / 5pc 13.5
baked ciabatta bread
silvergroves first pressed olive oil & sticky balsamic
4.5
— SHARING PLATES
tapas
sliced jamon, sicilian green olives, ligurian black
olives, empanadas, cherry tomatoes, grilled octopus, pissaladiere, guindilla peppers & grilled chorizo
29
asian
house made duck spring rolls, duck & chicken san
choi bao, pork & prawn gyozas
29
— ENTREES
prawn salad
with cucumber, roma tomatoes, mixed lettuce & dill mayonnaise
19.9
riva calamari
lightly fried with fresh nam jim noodle salad
& wasabi mayonnaise
19.9
tasmanian oysters
freshly shucked with red wine shallot
vinaigrette
17 / 29.9
thinly sliced beef bresaola
with grape crusted goats cheese, rocket leaves
21
eggplant & chickpea cannelloni
with petit ratatouille and roasted tomato jus
16
pan seared scallops
with cauliflower veloute and aromatic oil
19.5
local mussels spanish style
with chorizo, green pepper & tomato ragu & grilled bread
19.9
soup of the day
14.9
Mains
barramundi fillets
with char-grilled zucchini & baby fennel, lemon & olive tomato salsa
35.5
veal cotoletta
pan fried herb crumbed veal, with rocket & slow roasted tomato
37.5
oven roasted chicken breast
with bean puree, mixed tuscan greens, bacon batons, sautéed mushroom, smoked paprika & roasted tomato oil
32.5
char grilled hopkins river eye fillet
roast sweet potato, asparagus & veal jus
39.5
roasted wurrook lamb rack
with crispy braised lamb ribs, crushed green peas
& potato croquette
39.5
eggplant & chickpea cannelloni
with petit ratatouille and roasted tomato jus
26.5
riva calamari
lightly fried, fresh nam jim noodle salad &
wasabi mayonnaise
28.5
beer battered fish fillets
served with chips, salad & house made tartare
sauce
29.5
— PASTA
seafood linguine
tossed with prawns, calamari, mussels & fish
pieces with fresh lime, chilli, garlic & sicilian crumbs
29.5
rabbit ragu pappardelle
slow cooked ragu of rabbit, wild mushrooms and apple cider with handmade pappardelle
28.5
char sui duck breast
with egg noodle, chinese sausage, bok choy, brocollini & mushroom
28.5
prawn fusilli
tiger prawns, smoked salmon, vodka & tomato
29.5
— SIDES
sweet corn with crispy prosciutto 7
asparagus spears with lemon oil 7
sautéed mushrooms 7
crispy chat potatoes with rosemary & garlic 9
chips 9
spinach & bacon salad, with croutons & cherry tomatoes 9.5
garden salad 9.5
Dessert
lemon tart with double cream & orange marmalade 14.9
chocolate fondant with macerated strawberries & vanilla ice cream 14.9
vanilla pannacotta with mango curd, watermelon granita & coconut pearls 14.9
bread & butter pudding with calvados anglaise & vanilla ice cream 14.9
vanilla crème brulee with espresso ice cream & shortbread 14.9
poached stone fruit crumble with double cream 14.9
selection of ice cream & sorbet 13.5
dessert sampler chefs selection, 2-3 people 28.9 / 3-5 people 39.9
Cheese plate:
Healey’s pyengana cheddar from north-east tasmania, this is australia’s oldest specialist cheese; it has a textured crumbly body with a subtle flavour of herbs, pasture & honey. Gorgonzola dolcelatte cow’s milk double cream, blue veined cheese; it has a sweet lingering creamy finish, balanced with a hint of blue mold; from Lombardy, Italy. Fromager d’affinois this white mould cheese has a mild sweet milk flavour with a hint of mushroom; made in the rhone alpes served with a quince paste, muscatels, lavosh, crackers & walnut bread,
19.9
all menus and pricings are subject to change