It’s been a long time coming but Spring is here! So, it seems a perfect time to launch our new menu.

There’s been a real burst of flavours coming from the kitchen at RiverBank Estate. Our Head Chef Darren King and his team have been busy creating new dishes and adding new twists to some firm favourites.

Pictured above are just a few photographs of some new dishes. You will just have to come and try the menu out for yourself!

Veal Carpaccio is an exciting new take on a beef carpaccio which featured on one of our previous menus. The delicate slices of meat are served with tuna mayonnaise, capers, verjuice jelly and olive tapenade. This new entrée is like a traditional Italian dish called Veal Tonnato – an elegant antipasto.

The little cubes of Verjuice Jelly (which you can see pictured above) add a wonderful silky cool texture – and the Verjuice is made here at RiverBank Estate. The delicate unfermented grape juice is incredibly versatile – it’s often used to marinate meats, or as a salad dressing – and is fantastically refreshing as a drink on its own over ice.

Chilli Squid linguine is another delicious new entrée – it’s zingy and refreshing and absolutely perfect with RiverBank Estate’s 2016 Verdelho, a lovely dry style wine packed with tropical fruit or even our 2013 Semillon, which has a complimenting crisp acidity which cuts through the chilli.

This new menu sees the return of Pork Belly – a cut of meat that never ceases to be popular. As a new entrée, it is simply served with crackling, bok choy and a soy glaze. These wonderful Asian-inspired flavours really bring out the richness of the pork.

There are so many delicious main dishes to choose from but so far our grilled fish and roast lamb cutlets are proving to be incredibly popular.

The fish is topped with a macadamia nut crust and served with spicy lemongrass and coconut broth, king prawns and Asian greens. The broth is incredibly fragrant – and the lemongrass is Estate-grown.

Perfectly cooked cutlets are together with braised lamb shoulder, crushed rosemary scented potatoes and pea puree. Pair this dish with a glass of Riverbank Estate 2012 Cabernet and it would be heavenly! That’s exactly what our Winemaker Dr Robert Bond has suggested with this – and he certainly knows his stuff! The cabernet is packed with luscious berries and silky smooth tannins.

Chicken makes a return on our new menu but in a dramatically different way – it is marinaded with a glaze of honey, coriander and fennel and served with homemade gnocchi and wild mushrooms in an incredibly rich honey jus. It is a stunning dish, bursting with so much flavour.

Being a white meat, white wine seems the obvious choice and our winemaker’s suggestion is the 2015 Chardonnay. This delicate unoaked wine is brimming with white peach – and it’s crispness is the perfect accompaniment to this dish. A lighter style of red wine would also match – we have plenty to choose from. The 2015 Sangiovese, for example, is an Italian grape variety which goes hand in hand with gnocchi. It is lighter than a Shiraz or Cabernet, and has a smooth and lengthy mouthfeel which would not overpower the flavours of the chicken.

Desserts! Pictured is Passionfruit Cheesecake – and is a perfectly refreshing end to a meal. It almost looks to pretty to eat! It is quite light but incredibly tropical and fruity.

For chocolate lovers our chefs have created a Chocolate Assiette – a trio of chocolate heaven: chocolate tart, white chocolate parfait and chocolate macaron. So if this is your dream dessert you’d better leave some room for it. It’s certainly a rich end to a meal.

Crème Brulee makes a welcome comeback, this time the flavours are delicate: honey and saffron. The rich custard base and brittle caramelised topping is quite irresistible!

Check out our new menu by clicking HERE

So why don’t you book a table and try the new menu! There’s so much to try!

Ring 9377 1805 to make your reservation.

We look forward to seeing you soon!