a la carte menu to jump to mains or desserts click on the topic
bread and small plates
Ciabatta Bread served with extra Virgin olive oil & balsamic…pp 1.9 Organic Sour Dough Loaf Served warm with your choice of; Garlic & herb butter, Cyprian black sea salt…7.5 or Adelaide hills Kalamata olives, pistachio dukah & extra virgin olive oil…9.5       our philosophy Our obsession is premium produce, hand selected from local producers who share our philosophy. Organic and free–range where ever possible! We cook with passion for your pleasure! our kitchen team head chef Sarah Whetstone last updated September 19, 2011	small plates [small tapas plates ideal for sharing] Trio of Salumi A selection of local and imported smallgoods served with cornichons & cippolini Prosciutto – Imported salt cured pork leg aged 36 months Sopresso – Large salami style sausage of pork & herbs Osso Collo – Matured pork collar with spices & herbs …22 Fried Olives – Crisp fried green olives filled with chicken and served with garlic aioli…12 Potato & Salt Cod Croquettes with dill aioli & lemon…12 Involtinis - Chargrilled eggplant rolled with marinated roast capsicum & Hindmarsh Valley goats cheese…12 Kangaroo Island Haloumi Cheese wrapped in vine leaves and oven baked…12 Chicken Liver Pâté — served with mustard fruits & walnut crostini…12
entrées
Oysters 10 Natural with lemon…22 10 Natural with shallot, sherry vinegar, crisp bresaola & horseradish…22 10 Grilled with smoked bacon, tomato, Worcestershire…24 Seafood Salad — Marinated prawn tails, calamari & mussels with fennel, fregola, tomato & herbs…17.5 Rabbit mustard & Pancetta Pie with green pea puree & confit garlic…15.5 Port Lincoln Mussels — Black mussels in wine, chilli, garlic, tomato & grilled ciabatta bread…18.5	Vitello Tonnato — Thin slices of poached veal with seared yellow fin tuna, tuna mayonnaise, white anchovies, capers and rocket…16.5 Zucchini Flowers — Crisp fried flowers filled with three cheeses, peperonata & pomegranate…16.5 Jumbo Sea Scallops — on cauliflower puree with crisp morcella sausage, petite salad & spiced vinaigrette…16.9 Harissa Prawn Tails — with rocket, zucchini & fetta salad, chipotle chilli & red pepper couli & prosciutto crisps…16.9
mains
Beef Fillet—Chargirlled Limestone Coast beef fillet with parsnip puree, broccolini & balsamic glaze…28.5 Lamb Tagine —Lamb meat balls with chickpeas, cous cous, peas, spiced eggplant relish, yoghurt & preserved lemon salad…27.5 Chicken Breast —Záatar crusted, served with oven roast tomatoes, garlic yoghurt, pine nuts & raisins…29.5 Polenta – Oven baked polenta with tallegio, portabello mushrooms, roast cherry tomatoes & thyme…25.5 Brasato —Slow braised Tender Ridge beef cheek with truffled potato mash, baby carrots, caramelised shallots & pine forest mushrooms…32.5 Garfish Fillets —Oven baked, rolled with celery, fennel, spinach, Cinzano Bianco & crab with new potatoes & a lemon caper sauce...29.5 Duck —Twice cooked duck legs with porcini mushroom risotto, hazelnuts & ruby chard…32.9         River Cafè specialises in functions for 20 — 130 please talk to our manager +61 8 8211 8666 www.rivercafe.com.au	Pasta   Conghiglioni —Pasta shells filled with pumpkin, spinach & ricotta, oven baked in tomato sugo, with basil & grana padano…22.5 Orechiette Ragu—Of slow braised pork belly, green olives, tomato, chilli, herbs & pecorino…26.5 Black & White Fettuccini—With cockles, prawns, calamari & fish, extra virgin olive oil, garlic, chilli & herbs…28.5 Gnocchi e Sugo —House made potato gnocchi in a rich tomato sugo with basil & ricotta salata…22.5 Crab Linguini —Linguini tossed with blue swimmer crab meat, garlic, chilli & simmered in a rose sauce…29.5 Gnocchi e Funghi —Pan fried potato gnocchi with sauteed exotic mushrooms, sage, goats cheese & shaved summer truffle…26.5 Spaghetti Polpette —Pork, veal & pinenut meatballs, tossed with spaghetti, tomato, basil & parmesan…24.5   Sides [serves two or more] Eggplant — Oven baked eggplant parmigiana with tomato sugo, basil & asiago…9.5 Greens —Sautéed seasonal greens with crunchy garlic & anchovy pangrattato…9.5 Mixed Leaf —Mixed leaf, spanish onion, crisp pancetta & toasted almonds with a honey mustard dressing…9.5 Crispy Potatoes —Crisp new potatoes, rosemary, chilli & garlic aioli…9.5 Mushrooms —Sautéed portabello & pearl mushrooms with garlic butter, herbs, white wine & crisp shallots…9.5 Tomato —Medley of vine ripened tomatoes, shallot,basil, fiori di burrata, extra virgin olive oil & balsamic...9.5
desserts
Vanilla & Amaretti Cheesecake — With blood orange curd, strawberries, pistachio icecram & biscotti…14.5 Parfait —White chocolate parfait with passionfruit curd, citrus fruits & meringue…14.5 Crème Brûlée — Orange blossom creme brulee with crostoli…13.5 Mocha Panna Cotta — Smooth chocolate & kahlua cream with espresso granita & cocoa nib tuile…13.5 Double Chocolate fudge cake — Warm callebaut, belcolade & pannetone fudge cake with caramel icecream & salted peanut nougatine…15.5 Cheese — A selection of three imported cheeses as listed below served with panforte, Guava paste, dried wild figs & crisp bread wafers…17.5 1. GORGONZOLA PICCANTE Blue moulded cows milk cheese originating from Lombardy Italy. Matured 3/6 mths. strong, spicy earthy flavour 2. BREBIROUSSE D'ARGENTAL French ewes milk cheese from Lyon. This young cheese (aged just 30 days) has an edible, orange rind. The milky white interior gently oozes 3. PYENGANA CLOTH BOUND CHEDDAR (Tasmania) Matured in cloth for 6-12 months. This develops an open texture & a crumbly curd structure	coffee and tea   Liqueur Coffee Corretto – an espresso with Sambucca…9.5 French – Cointreau, Coffee, Cream…11.5 Irish – Jameson Irish Whiskey, Coffee, Cream…11.5 Jamaican – Tia Maria, Coffee, Cream... 11.5 Roman – Galliano, Coffee, Cream... 11.5 Mexican – Kahlua, Coffee, Cream…11.5 Russian – Vodka, Tia Maria, Coffee, Cream…12.0 Coffee Espresso, Macchiato, Long Black…4.0 Cappuccino, Flat White, Latte, Chai…4.2 Hot Chocolate, Mocha…4.5 Vienna Coffee – coffee with cream…4.5 Vienna Chocolate – hot chocolate with cream…4.5 Affagato Plain – coffee with vanilla bean ice cream…9.5 Affagato Liqueur – with added Frangelico…14.5 Infusion Teas Australian Breakfast, Australian Lemon Myrtle all…4.5 Quince Green Sencha, English Earl Grey Blueflower Camomile or Peppermint – both ORGANIC updated September 19, 2011