Chef's flavoursome creation, with a warmed dinner roll and butter

In a balsamic reduction, with organic fetta & pine nuts, topped with olives & red onion jam with side salad

With Asian vegetables in a lime palm sugar & lime dressing

tossed with apricots & sesame seeds & side salad

with River Bar BBQ sauce & toasted sesame seeds with side fries

on fries & salad with onion rings with a rich gravy

on focaccia with River Bar BBQ sauce fries & aioli

with salad, tartare & tomato sauce

with chicken bacon & garlic ina creamy white wine sauce

prepared fresh every day & the dish will be explained by your table host

Chef's flavoursome creation

Bruschetta stacked with grilled tomato, spinach, feta or blue cheese, gourmet flat mushroom, finished with basil pesto

Fresh gourmet pasta prepared with the best local ingredients. Our Chef’s inspiration

Crispy squares of twice cooked pork belly prepared with Japanese flare, served with rice and hollandaise
sauce

Crème fraiche and tarragon coated NZ lamb fillets encased in spinach, accompanied by yams wrapped in bacon and smoked tomato jelly

Fish, mussels and prawns in delicious, creamy, Thai infused chowder. Served hot with garlic bread

Prawns and scallops cooked to perfection with Asian vegetables and noodles

Four delicious flavours

Served with homemade custard and whipped cream

Individually baked, gooey centered chocolate pudding served with chocolate ice cream and whipped cream

Chocolate basket filled with berries and cream, stacked with Chef’s own chocolate brownie and fudge with lashings of cream and chocolate sauce

Filo parcel with a delicious fruity, whipped cream filling of forest berries, marshmallows and Chef’s own chocolate fudge

Capsicum, pumpkin, feta and spinach frittata served with spicy couscous and a Mediterranean vegetable baklava.

Pork fillet stuffed with Hohepa cumin seed Gouda and caramelized onion, rolled in a potato crust, served with a rich ratatouille and seasonal vegetables.

Indonesian style marinated chicken breast served with fragrant rice, a homemade vegetable spring roll and seasonal vegetable bundles

New Zealand minted lamb shank served on whipped potato with roasted vegetables and RB home style gravy

Freshest fish prepared daily with the best local ingredients. Our Chef’s inspiration.

Deliciously tender NZ lamb in a rich ragout served with pilaf rice accompanied by a caramelized onion potato cake

Beef eye fillet cooked to perfection served on a potato and bacon gratin, topped with a gourmet flat mushroom and finished with a port wine jus.

Rib Eye (300g) accompanied by a vegetable rosti, stacked with homemade onion rings and finished with your choice of mushroom or pepper jus.