Riverbend RestaurantDining in the Riverbend Restaurant is a highlight of any stay with our award-winning chefs producing an array of culinary delights.
With the Hawkesbury region traditionally known as the food basket of Sydney, we buy many of our ingredients from local suppliers to obtain the freshest and finest seasonal produce available.
To complement your food we offer an interesting wine list of predominantly Australian wines. Some you will recognise, others may not be so familiar, but all have been carefully chosen to complement and maintain our reputation for excellence.
Trading Hours
Lunch Saturday - Sunday Only 12 - 2.30pm
Dinner 7 days 6pm - 9pm
Bookings essential
Sample menu
ENTRÉES - $13.50
Vegetable Rice Paper Parcels
Filled with local vegetables, sesame seeds and pickled ginger, served on mixed bean sprouts, dressed with sweet soy & sweet chilli sauce.
Twice Cooked Pork Belly
Served on quincepuree with sugar snap peas and mustard mayonnaise.
Garlic Tiger Prawns
With creamy basil pesto sauce and parmesan wafer.
Freshly Made Papadelli Pasta
Served with sautéed exotic mushroom, tomato petals and shaved parmesan cheese.
Chicken Crepe Parcels
Filled with avocado, Emmental and Gruyere cheese finished with parsley cream sauce.
Beef Tenderloin Fillet
Pan seared, topped with blue brie cheese, tomato pickle, crispy proscuitto served on garlic crouton and honey mustard glaze.
Warm duck confit salad
Mixed together with celeriac, apple, walnuts and chives, dressed with sour cream sauce and raspberry vinaigrette.
Garlic Salt Squid
Fried and served on eggplant caponata with red wine caramel and crispy basil leaves
MAINS - $28.50
Kangaroo Loin Dusted in Native Spices
Roasted medium rare, served with snow peas and red wine quince tartlet.
Braised Lamb Shanks
Slow cooked, served with creamy garlic mash potatoes and red wine jus.
Butternut Pumpkin and Red Pepper Gratin
With herb scented goats cheese crust, baby spinach, roasted cherry tomatoes, basil oil and balsamic caramel.
Australian Barramundi Fillet
Pan fried, served on hokkien noodles with shitake mushrooms, Asian aromatics, coconut laksa sauce and fried shallots.
Grain Fed Angus Sirloin
With steamed baby spinach, kipfler potatoes wedges, hollandaise sauce and cabernet jus.
Pork Tenderloin Fillet Medallions
Pan seared and served with sweet potato mash creamed baby leeks, port wine jus and sweet potato crisps.
Moroccan Spiced Chicken Breast
Served on warm vegetable cous cous, red capsicum coulis and preserved lemons.
Atlantic Salmon Fillet
Pan fried served on potato gratin with candied tomatoes, cucumber pearls and lemon butter sauce.
DESSERTS: - $13.50
Orange Pannacotta
With milk choclate base, Grand Marnier glaze and brnady snap wafer.
Baked White Chocolate Cheese Cake
With macadamia nut biscuit base and served with vanilla bean anglaise and raspberry coulis.
Warm Sticky Date Pudding
Served with brandy butter scotch sauce and honey nutmeg ice cream.
Apple, Persimmon and Almond Macaroon Crumble
Served with sweet cardamom scented cream and sweet ginger anglaise.
Bailey Irish Crème Brulée
With crunchy toffee glaze and pistachio short bread biscuits.
Chocolate Fudge Delice
Served with Frangelico espresso ice cream.
Marscapone Pear Tart
Topped with a toffee spiral, surrounded with citrus compote.
Variety Of Local Cheeses
With seasonal fruits, quince, water crackers and lavosh bread.
2 courses ~ $42.00
3 courses ~ $55.50
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