(served at the table sharing style down the middle)
Fried three cheese stuffed olives, chives, aioli
Pea and parmesan croquettes, smoked aioli
Grilled halloumi, zucchini piccalilli & basil
Set on the banks of the beautiful Noosa River, Rickys River Bar and Restaurant delivers an experience that encapsulates the celebrated Noosa lifestyle.
Offering a spectacular river front location for private parties, corporate and special events.
Rickys modern Australian menu showcases 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 along with our extensive wine list, and complementary service.
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 |
---|---|---|
Wednesday &Thursday | 16,000 | |
Friday – Sunday | 19,000 | |
Exclusive Use of Outside ‘Canopy’ Area | 12:00PM – 4:30PM | 5,000 |
Evening Events | 5:30PM – 11:30PM | Min Spend |
---|---|---|
Wednesday, Thursday & Sunday | 22,000 | |
Friday & Saturday | 26,000 | |
Exclusive Use of Outside ‘Canopy’ Area | 6:00PM – 11:30PM | 6000 |
SPACE | MAX NUMBERS |
---|---|
Rickys Restaurant + River Bar | Sit Down – 170 |
Rickys Restaurant + River Bar | Stand Up – 250 |
Semi-Private Space | Sit Down – 40 (Seated riverfront on park side with glass by folding doors closed) |
Non-exclusive Groups | Sit Down – 20 (Seated within the main restaurant) |
Terms & Conditions
[for numbers of 16-40 guests in semi-private space or non-exclusive groups]
(served at the table sharing style down the middle)
Fried three cheese stuffed olives, chives, aioli
Pea and parmesan croquettes, smoked aioli
Grilled halloumi, zucchini piccalilli & basil
‘Tanglewood’ organic sourdough, butter, smoked salt
(included in all menu pricing)
Spanner crab spaghettini, garlic, chilli, shallot, lemon
Mooloolaba king prawns, roasted cabbage, black garlic yuzu, ginger crumb
Brisbane Valley quail, white onion soubise, garden peas, asparagus, mint, guanciale
Roasted cauliflower, chermoula, cashew cream, pomegranate & chickpea
Local white fish fillet, parsnip puree, confit & pickled fennel, creme fraiche & dill oil
Confit duck leg & roast breast, spiced & braised red cabbage, macadamia, Pedro Ximenez glaze
Pasture-fed eye fillet, potato rosti, roasted Jerusalem artichoke puree, confit onions, red wine jus
Sweet potato gnocchi, shimeji and shitaki mushroom, parmesan crisp, sage, brown butter
(add $5pp to menu price)
Selection of green leaves, herb vinaigrette
Steamed broccolini, confit garlic & lemon oil
Dark chocolate fudge, hazelnut praline & davidson plum
Poached pear, candied nuts, ricotta, Maravista honey cake & ice cream
Cheese selection, muscatels, fruit loaf, quince
[for exclusive use of the full restaurant only]
3 course menu $115 per person
4 course menu $130 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 semi-private 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: Kumeu Village Pinot Noir, Hawkes Bay 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: Babich ‘Black Label’ Sauvignon Blanc, Marlborough NZ
Voyager Estate ‘Coastal’ Chardonnay, Margaret River WA
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: Clover Hill ‘Tasmanian Cuvee’, Pipers River TAS
WHITE: Shaw and Smith Sauvignon Blanc, Adelaide Hills SA
Mount Difficulty Pinot Gris, Central Otago NZ
Kooyong Estate Chardonnay, Mornington Peninsula VIC
RED: Burton McMahon ‘George’s Vineyard’ Pinot Noir, Yarra Valley VIC
Jim Barry ‘Veto’ Cabernet Sauvignon, Coonawarra SA
Wirra Wirra ‘Woodhenge’ Shiraz, McLaren Vale, SA
BEER: Choose 2 full strength beer & 1 mid strength/light beer
CHAMPAGNE: NV Louis Roederer Brut, Reims FR
WHITE: Craggy Range ‘Te Muna Road’ Sauvignon Blanc, Martinborough NZ
Scorpo ‘Estate’ Pinot Gris, Mornington Peninsula VIC
Shaw and Smith ‘M3’ Chardonnay, Adelaide Hills SA
RED: Amisfield Pinot Noir, Central Otago NZ
Rockford ‘Moppa Springs’ Grenache, Mataro, Shiraz, Barossa Valley SA
Heathcote Estate Shiraz, Heathcote VIC
BEER: Choose 2 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
For full restaurant exclusive use, semi-private or non-exclusive functions beverages can be pre-selected and charged by consumption on the day of your event.
Complete the enquiry form below to learn how we can help you create the perfect party.