LUNCH RIVERSIDE WEEKDAY MENU

available Monday to Friday, 12 – 3PM *excludes public holidays

One Course $20 | Two Courses $34.50 | Three Courses $42.50 includes a glass of house wine, pot of beer, cider or soft drink

Entree:

  • Murray River salt and pink peppercorn dusted Port Phillip Bay CALAMARI, rocket, roasted garlic aioli | gf
  • “That’s Amore” CAPRESE SALAD, buffalo mozzarella, heirloom tomato, basil, baby capers, Mt Zero lemon oil | gf, v
  • Basque style CHICKEN, smoked paprika, roasted red peppers, charred sourdough | gfo

Main:

  • dry aged 200gm grass fed PORTERHOUSE, Café de Paris butter, shoestring fries | gf
  • South Australian KING PRAWNS, orzo, spring peas, cherry tomatoes baby carrots, fennel, carrot top pesto
  • BLACK BARLEY SALAD, grilled asparagus, nectarines, cucumber, spring onion, white balsamic | vg
  • grilled iceberg WEDGE CAESAR, thick cut bacon, anchovy mayonnaise, sourdough croutons, parmesan cheese, soft boiled egg | gfo
  • Champagne poached free-range CHICKEN BREAST, mango, tat soi, red onion, roasted macadamias |gf
  • Tasmanian OCEAN TROUT confit with a kipfler potato, dill, caper, horseradish salad | gf
  • Bass Strait secret recipe CHEESEBURGER, Swiss cheese, caramelised onions, pickles, fries

Desserts:

  • mango and vanilla NEW YORK CHEESECAKE, hibiscus syrup | vgo, v
  • dark chocolate flourless TORTE, cherry, coconut macaroon ice cream, cherry syrup, cocoa crumb | v, gf
  • Mornington Peninsula STRAWBERRY TART, dark chocolate and passion fruit truffle , basil dust | v

 

v – vegetarian, gf – gluten free, vgo – vegan option available, gfo – gluten free option available

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LUNCH RIVERSIDE WEEKEND MENU

Available Saturday & Sunday from noon to 3pm 

SHARING PLATTER FOR TWO ~ $36

  • char grilled Basque style CHICKEN
  • salt and pepper CALAMARI with wild rocket and aioli
  • sautéed BROCCOLINI with salsa verde and Persian feta
  • grilled POLENTA with peppered pecorino and black truffle oil
  • crispy sourdough and caponata BRUSCHETTA with basil oil

$20 Lunch Specials

  • BLACK BARLEY SALAD, grilled asparagus, nectarines, cucumber, spring onion, white balsamic | vg
  • dry aged 200gm grass fed PORTERHOUSE, Café de Paris butter, shoestring fries | gf
  • Tasmanian OCEAN TROUT confit with a kipfler potato, dill, caper, horseradish salad | gf
  • Champagne poached free-range CHICKEN BREAST, mango, tat soi, red onion,roasted macadamias |gf
  • Bass Strait secret recipe CHEESEBURGER, Swiss cheese, caramelised onions, pickles, fries
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