| River Bar Menu | |
| Za'atar flat bread | 8 |
| El Serpis anchoa stuffed and fried olives | 11 |
| Sea salt and smoked paprika almonds | 7 |
| Freshly shucked Coffin Bay oysters, lemon grass sorbet | 10 |
| Gremolata crumbed manchego, black olive tapenade, Spanish white anchovies | 13 |
| Goat's cheese chorizo baby spinach briks, minted yoghurt, sumac | 13 |
| Jamon potato parmesan croquettes, tomato chilli jam | 14 |
Prices are inclusive of GST
| River Bar Menu | |
| Scallop taramasalata wakame tartlet, flying fish roe | 14 |
| Wild mushroom smoked mozzarella arancini, saffron aioli | 12 |
| Flat bread, tabbouleh, hommus | 14 |
| Caramelised onion rocket manchego pizza bianco | 16 |
| Noosa Red tomatoes, grilled sourdough, roast garlic, basil aioli | 13 |
| Mooloolaba prawns, garlic, tomato, chilli, basil oil, warm crusty bread | 26 |
Prices are inclusive of GST
| Cheeses | |
| Limestone Coast vintage cheddar - South Australia South Australia Sharp full flavoured matured cheddar, creamy scent, hard to semi-hard texture |
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| Milawa Ashed Matured Chevre - Victoria A fresh chevre protected with a fine coating of grapevine ash that preserves the life of the cheese and allows more complex flavours to develop |
|
| Papillon Roquefort- France Creamy blue, delicate soft buttery texture |
Prices are inclusive of GST
| Cheeses | |
| Donnybrook "Vecchio" Aged Parmesan - Victoria An award winning parmesan made in a Reggiano style. Aged for a minimum of 4 years, with an incredible length of flavour |
|
| Gruyere - Northern Switzerland Sweet, nutty, smooth textured cow’s milk gruyere |
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| Bouche d'Affinois - France Cow's milk cheese hailing from near Lyon is a beautiful silky, white, creamy, delicious surface-ripened cheese. Ripening is about 3 weeks |
|
| 1 Cheese 12 2 Cheese 24 3 Cheese 32 4 Cheese 40 |
Prices are inclusive of GST
