(served cocktail stand-up)
Pea and parmesan croquettes smoked aioli
Roasted beetroot and goats curd tartlets
Kilcoy beef tartare, cured yolk, crispy onion, potato
Fraser lsle spanner crab, cos, chive mayonnaise, finger lime
Set on the banks of the beautiful Noosa River, Rickys River Bar and Restaurant delivers an experience that encapsulates the Noosa lifestyle.
Offering a spectacular location for private parties, corporate and special events.
Rickys offers a modern menu showcasing the very best local produce. Our A la carte menus are seasonal and can be selected in two, three or four
course options, allowing for a true restaurant experience. Recently awarded One Chefs Hat from the Good Food Guide, our menus are an integral
element to your event.
Contact our functions and events manager to discuss your event, and to arrange a time to visit Rickys and discover how we can help you create the perfect party.
Lunch Events | 11:30am – 4:30pm | Min Spend |
---|---|---|
Monday – Thursday | 6,000 | |
Friday & Sunday | 10,000 | |
Saturday | 10,000 | |
Exclusive Use of Outside ‘Canopy’ Area | 12:00PM – 4:30PM | 4,000 |
Evening Events | 5:30PM – 11:30PM | Min Spend |
---|---|---|
Monday – Wednesday | 12,000 | |
Thursday & Sunday | 15,000 | |
Friday | 18,000 | |
Saturday | 19,000 | |
Exclusive Use of Outside ‘Canopy’ Area | 6:00PM – 11:30PM | 5000 |
Exclusive Use | Numbers |
---|---|
Rickys restaurant + bar | Sit Down – 150 |
(Inclusive of outside area) | Stand Up – 250 |
Rickys outside ‘canopy’ area | Sit Down – 40 |
Terms & Conditions
[for numbers of 16-40 guests]
(served cocktail stand-up)
Pea and parmesan croquettes smoked aioli
Roasted beetroot and goats curd tartlets
Kilcoy beef tartare, cured yolk, crispy onion, potato
Fraser lsle spanner crab, cos, chive mayonnaise, finger lime
(served at the table sharing style down the middle)
Fried three cheese stuffed olives, chives, aioli
Clarence River school prawns, vadouvan & black lime spice, curry leaf, coriander mayonnaise
Grilled sheeps milk halloumi, zucchini piccalilli & basil
Salami Norcia & Noix de Jambon, house pickles
‘Tanglewood’ organic sourdough, butter, smoked salt
(included in all menu pricing)
Roasted Mooloolaba prawns, green romesco, nduja, macadamia milk, charred cucumber
Seared yellow fin tuna, spring onion puree, pickled cucumber, charred green chili oil
Slow cooked beef short rib, celeriac puree, horseradish, pickled shallots & crispy enokis
Beetroot terrine, smoked goats curd, radish, puffed buckwheat
Local white fish, cauliflower & almond puree, honey fennel, clam escabeche, puffed quinoa
Roasted lamb backstrap, slow cooked belly, Jerusalem artichoke, kohlrabi, black garlic cracker
Pasture-fed eye fillet, confit potato, charred onions, green peppercorn, red wine
Casarecce, parsley cream, truffle butter, sautéed mushrooms, hazelnut pangratatto
(add $5pp to menu price)
Selection of green leaves, herb vinaigrette
Charred carrots, labna, toasted almonds
Cooloola strawberries, whipped stracciatella, elderflower jelly, basil
Coconut jelly, yuzu sorbet, matcha & macadamia dacquoise, candied mandarin
Soft caramel chocolate, banana ice cream, peanut butter & honeycomb crumb
Cheese selection, muscatels, fruit loaf, quince
3 course menu $105 per person
4 course menu $120 per person
(Please note menus are seasonal and subject to change)
‘Tanglewood’ organic sourdough, butter, smoked salt
(included in all menu pricing)
(Please Select Four)
Pea and parmesan croquettes with chipotle aioli
Spanish olives, three cheese, aioli
Kilkoy beef tartare, cured yolk, crispy onion, potato
House cured Petuna ocean trout, crème fraiche, yuzu gel
Chilled zucchini and basil gazpacho, buffalo curd
Taleggio and parmesan arancini, roasted tomato aioli
Buckwheat polenta, pickled mushrooms, hazelnut, pecorino
Roasted beetroot and goats curd tartlets
Spanner crab rillette, squid ink cracker, coriander
Duck liver parfait, quince jelly, pickled guindilla
Mooloolaba yellow fin tuna ceviche, grilled corn, avocado
(Please Select Four)
Wood fired Mooloolaba prawn, burnt lime butter, coriander, chili sauce
Roasted seasonal vegeatable salad, goat’s cheese, puffed grains, pickled
onion
Salad of buffalo mozzarella, noosa red tomatoes, basil and green olives
BBQ Quail, jamon serrano, pickled grapes, artichoke puree
Hervey Bay scallops, black garlic, rye crumb
BBQ flank steak, romesco, crispy onions
Slow cooked free range pork belly, roasted cauliflower, whipped garlic,
morcilla
Moreton bay bug tagliatelle, saffron cream, chervil and zucchini
Char grilled local baby octopus, smoked tomato vinaigrette, hazelnut tarator, parsley
(Please Select Four)
Grilled market fish, almond puree, charred cucumber, artichoke, spring onion relish
Roasted duck breast, salt baked beetroot, braised lentils, pancetta
Grass fed Eye fillet, mustard seed potato mash, watercress, red wine jus
Slow cooked pork collar, charred seasonal greens, roasted garlic, wood fired kipflers
Roasted lamb rump, carrot puree, honey baked fennel, quinoa cracker, mustard
Caserecce pasta, roasted eggplant, house made ricotta, almond pangrattato, zucchini flower, brown butter
Coral coast barramundi, harissa potatoes, cauliflower puree, Ligurian olives
Confit organic chicken leg, smoked mash, grilled radicchio, jus gras, lardons
Additional sides are available for $5 per person for 2x side dishes, please ask for options
(Please Select Four)
Milk chocolate mousse, espresso jelly, cocoa nib crunch, honeycomb
Coconut panna cotta, candied pineapple, sesame ice cream,
Passion fruit curd, sable, torched meringue, yuzu, crème fraiche
White chocolate cheesecake mousse, pistachio granola, rhubarb
Flourless chocolate fudge cake, chocolate cremeux, beetroot marshmallow
*peanut butter parfait, caramelized banana sorbet, chocolate feuilletine wafer
Artisan Cheese selection, lavoush cracker, muscatels
Desserts are available petit four sized, served roving, excluding those marked *
For full restaurant exclusive use or outside exclusive functions only.
SPARKLING: Paul Louis Blanc de Blancs, Loire Valley FR
WHITE: Mike Press Sauvignon Blanc, Adelaide Hills SA
Howard Vineyard Pinot Gris, Adelaide Hills SA
RED: Momo Pinot Noir, Marlborough NZ
Mike Press Shiraz, Adelaide Hills SA
BEER: Choose 2 full strength beer & 1 mid strength/light beer
SPARKLING: Louis Bouillot ’Perle de Vigne’ Grande Reserve, Nuits-St-Georges France
WHITE: Voyager Estate ‘Girt by Sea’ Chardonnay, Margaret River WA
Wairau River Pinot Gris, Marlborough NZ
RED: Even Keel Pinot Noir, Mornington Peninsula VIC
Langmeil ‘Valley Floor’ Shiraz, Barossa Valley SA
BEER: Choose 2 full strength beer & 1 mid strength/light beer
SPARKLING: Vintage Pipers, Pipers River TAS
WHITE: Greywacke Sauvignon Blanc, Marlborough NZ
Mt Difficulty Pinot Gris, Central Otago NZ
Yering Station Chardonnay, Yarra Valley VIC
RED: Seresin ‘Leah’ Pinot Noir, Marlborough NZ
Jim Barry ‘Veto’ Cabernet Sauvignon, Coonawarra SA
Wirra Wirra ‘Woodhenge’ Shiraz, McLaren Vale, SA
BEER: Choose 3 full strength beer & 1 mid strength/light beer
CHAMPAGNE: NV Laurent-Perrier Brut, Tours-sur-Marne FR
WHITE: Craggy Range ‘Te Muna Road’ Sauvignon Blanc, Martinborough NZ
Subida di Monte D.O.C. Pinot Grigio, Fruili IT
Brokenwood ‘Indigo’ Chardonnay, Beechworth VIC
RED: Amisfield Pinot Noir, Central Otago NZ
Petit A, Domaine A, Cab Sauv, Cab Franc, Coal River TAS
Mollydooker ‘Blue Eyed Boy’ Shiraz, McLaren Vale SA
BEER: Choose 3 full strength beer & 1 mid strength/light beer
FULL STRENGTH: Asahi, Peroni Nastro Azzuro, Corona, James Boags Premium, Crown Lager, Heads of Noosa Japanese Lager, Burleigh Brewing 28 Pale Ale, Stone & Wood Pacific Ale, Burleigh Brewing Co ‘Big Head’ No Carb Lager
MID-STRENGTH/LIGHT: Peroni Leggera, XXXX Gold, Cascade Light
Complete the enquiry form below to learn how we can help you create the perfect party.