--------FROM THE BAKERY-------- Artisan Bakery sourdough bread with native spiced dukkah and Adelaide Hills award-winning olive oil, or The Dairyman’s Cottage hand churned butter V 8 Garlic Turkish bread with tomato kasundi V 8 --------RIVERSIDE RAW BAR------- Four Tastes of the Sea Lightly seared scallops; yellowfin tuna; salmon sashimi, kingfish sashimi with pickled ginger, mint, tomato and coriander salsa 24 --------OYSTERS-------- South Australian West Coast oysters (6) 18 or (12) 30 Freshly shucked with a side of Laphroaig 10 year old Scotch Whisky --------TO START-------- San José award-winning South Australian smallgoods selection, Muhammara and condiments 22 Prawn sambal, crisp rice cracker, coriander and coconut salsa 24 Yum Nuar - A dish by Chef Ian Kittichai Thai style beef salad with peanuts, green papaya, carrot, shredded cabbage, coriander, mint, basil and lime chilli dressing 21 G Confit duck leg with caponata and frisee 23 G Bruschetta - Bread by Culinary Ambassador, Dean Brettschneider, mushroom duxelle, grilled Swiss brown mushrooms and olive tapenade 21 V Please ask our wait staff for our extensive daily specials including: Soup of the day | Fish of the day Cheeses of the day | Dessert of the day Relax with an elegant dining experience. The Riverside culinary team, headed by Sous Chef, Scotty Lee, creates tantalizing cuisine inspired from the most exotic regions of the globe and from the best of South Australia’s seasonal ingredients. Executive Chef - InterContinental Adelaide Where you see this icon you can try one of a number of bespoke recipes designed for us by IHG’s Culinary Ambassadors. Our IHG Culinary Ambassador Programme was created through a partnership between the InterContinental Hotels Group (IHG) and a panel of celebrity chefs and masters of their cuisine. Please ask any of our team for more information. --------THE MAIN-------- Slow roasted Paringa Farm lamb shoulder with roasted winter vegetables, preserved lemon and parsnip purée 38 Pan seared Atlantic salmon with dukkah crust, guacamole, wilted spinach, potato and pesto cream 36 G Sri Lankan chicken curry with samosa, steamed basmati rice, paratha bread, pappadums and mango chutney 32 Nasi Goreng with chicken satay and Spencer Gulf prawns 32 Ballotine of chicken, caramelised cauliflower with sundried tomato pesto, baby carrots and jus G 38 Gnocchi with ratatouille, pine nuts and rocket 32 V G Pork belly, double smoked bacon, lentils, kale and apple glaze 35 --------FROM THE GRILL-------- 300gm Grain fed Scotch fillet G 44 220gm Paroo kangaroo backstrap G 36 350gm Paringa Farm lamb cutlet G 40 250gm Barossa Heritage pork cutlet G 40 All grills served with your choice of the following sauces: Tapenade | Béarnaise | Shiraz jus | Sage butter G G --------SHARED-------- 600gm Chargrilled Scotch fillet steak Served with Chimichurri and Shiraz Jus with your choice of two essential extras 85 --------ESSENTIAL EXTRAS-------- Steamed broccolini with garlic chips V G 8 Roasted winter vegetables V G 8 Potato mash V G 8 Fries with truffle oil and parmesan cheese V 9 Fresh garden salad V G 7 Beans, shallot, capsicum and bacon G 9 Roast mushroom, potato and spinach V G 8 ‘V’ denotes vegetarian ‘G’ denotes gluten free. Should you have any special dietary requirements or food allergies, please advise our staff when placing your order. Visa and MasterCard payments incur a merchant service fee of 1.5% and 3% for American Express, Diners and JCB in addition to the total amount payable.
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FROM THE BAKERY-------- --------THE MAIN - … · APERITIF Bellini - Sparkling wine and apple juice Aperol spirits Bombay Sapphire Gin and tonic Wyborowa Vodka, cranberry juice and
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--------FROM THE BAKERY--------
Artisan Bakery sourdough bread with native spiced dukkah and Adelaide Hills award-winning olive oil, or The Dairyman’s Cottage hand
churned butter V 8
Garlic Turkish bread with tomato kasundi V 8
--------RIVERSIDE RAW BAR-------
Four Tastes of the SeaLightly seared scallops; yellowfin tuna; salmon sashimi, kingfish sashimi
with pickled ginger, mint, tomato and coriander salsa 24
--------OYSTERS--------
South Australian West Coast oysters (6) 18 or (12) 30Freshly shucked with a side of Laphroaig 10 year old Scotch Whisky
--------TO START--------
San José award-winning South Australian smallgoods selection, Muhammara and condiments 22
Prawn sambal, crisp rice cracker, coriander and coconut salsa 24
Yum Nuar - A dish by Chef Ian KittichaiThai style beef salad with peanuts, green papaya, carrot, shredded cabbage,
coriander, mint, basil and lime chilli dressing 21 G
Confit duck leg with caponata and frisee 23 G
Bruschetta - Bread by Culinary Ambassador, Dean Brettschneider, mushroom duxelle, grilled Swiss brown mushrooms and
Relax with an elegant dining experience.The Riverside culinary team, headed by Sous Chef, Scotty Lee, creates
tantalizing cuisine inspired from the most exotic regions of the globe and from the best of South Australia’s seasonal ingredients.
Executive Chef - InterContinental Adelaide
Where you see this icon you can try one of a number of bespoke recipes designed for us by IHG’s Culinary Ambassadors. Our IHG Culinary Ambassador Programme was created through a partnership between
the InterContinental Hotels Group (IHG) and a panel of celebrity chefs and masters of their cuisine. Please ask any of our team for more information.
--------THE MAIN--------
Slow roasted Paringa Farm lamb shoulder with roasted winter vegetables, preserved lemon and parsnip purée 38
Pan seared Atlantic salmon with dukkah crust, guacamole, wilted spinach, potato and pesto cream 36 G
Sri Lankan chicken curry with samosa, steamed basmati rice, paratha bread, pappadums and mango chutney 32
Nasi Goreng with chicken satay and Spencer Gulf prawns 32
Ballotine of chicken, caramelised cauliflower with sundried tomato pesto, baby carrots and jus G 38
Gnocchi with ratatouille, pine nuts and rocket 32 V G
Pork belly, double smoked bacon, lentils, kale and apple glaze 35
--------FROM THE GRILL--------
300gm Grain fed Scotch fillet G 44
220gm Paroo kangaroo backstrap G 36
350gm Paringa Farm lamb cutlet G 40
250gm Barossa Heritage pork cutlet G 40
All grills served withyour choice of the following sauces:
Tapenade | Béarnaise | Shiraz jus | Sage butter G G
--------SHARED--------
600gm Chargrilled Scotch fillet steakServed with Chimichurri and Shiraz Jus with your choice of two essential
extras 85
--------ESSENTIAL EXTRAS--------
Steamed broccolini with garlic chips V G 8
Roasted winter vegetables V G 8
Potato mash V G 8
Fries with tru�e oil and parmesan cheese V 9
Fresh garden salad V G 7
Beans, shallot, capsicum and bacon G 9
Roast mushroom, potato and spinach V G 8
‘V’ denotes vegetarian ‘G’ denotes gluten free.
Should you have any special dietary requirements or food allergies, please advise our sta� when placing your order.
Visa and MasterCard payments incur a merchant service fee of 1.5% and 3% for American Express, Diners and JCB in addition to the total amount
payable.
APERITIF
Bellini - Sparkling wine and apple juiceAperol spiritsBombay Sapphire Gin and tonicWyborowa Vodka, cranberry juice and limeJack Daniel’s Bourbon Whiskey and Coca - Cola
CIDER
Bulmers Original CiderBulmers Pear Cider
REDUCED BEER
Cascade LightPeroni Leggera
LOCAL BEER
Crown LagerCoopers Original Pale Ale
IMPORTED BEER
Corona ExtraPeroni
SPARKLING AND CHAMPAGNE
SPARKLINGNV Prosecco DOC Zuccola extra dry - Veneto, ItalyNV Croser Brut Pinot Noir Chardonnay - Adelaide HillsNV Seppelts Fleur de Lys - Eden ValleyNV Bleasdale Sparkling Shiraz - Langhorne CreekNV Chandon Sparkling - Yarra Valley, Victoria
CHAMPAGNENV Mumm Champagne - Champagne, FranceNV Louis Roederer Champagne - Champagne, FranceNV Moet & Chandon Brut Imperial - Champagne, FranceNV Veuve Clicquot - Champagne, FranceNV Bollinger Special Cuvee Brut - Champagne, FranceNV Bollinger Special Cuvee Rose - Champagne, FranceNV Krug Grande Cuvee - Champagne, France2005 Dom Perignon - Champagne, France
WHITE WINE
RIESLING2015 Petaluma Hanlin Hill - Clare Valley2015 Henschke Julius - Eden Valley2012 Vertigo 25GR - Adelaide Hills
CHARDONNAY2015 Mountadam Estate - Eden Valley 2014 Shaw + Smith M3 - Woodside, Adelaide HIlls2014 Skillogalee- Clare Valley
ALTERNATIVE VARIETALS2013 Wither Hills Pinot Gris - Malborough, N.Z.2016 Petaluma Pinot Gris - Adelaide Hills2014 Grant Burge Moscato - Barossa Valley2013 Henschke Louis Semillon - Eden Valley2015 Coriole Fiano - McLaren Vale
SAUVIGNON BLANC2014 Wither Hills - Malborough, N.Z.2015 Five Squares - Barossa Valley2015 Paracombe - Adelaide Hills2015 Shaw + Smith - Balhannah, Adelaide Hills2015 Squealing Pig - Malborough, New Zealand2015 Terre à Terre - Wrattonbully
Slow roasted Paringa Farm lamb shoulder with roasted winter vegetables, preserved lemon and parsnip purée 38
Pan seared Atlantic salmon with dukkah crust, guacamole, wilted spinach, potato and pesto cream 36 G
Sri Lankan chicken curry with samosa, steamed basmati rice, paratha bread, pappadums and mango chutney 32
Nasi Goreng with chicken satay and Spencer Gulf prawns 32
Ballotine of chicken, caramelised cauliflower with sundried tomato pesto, baby carrots and jus G 38
Gnocchi with ratatouille, pine nuts and rocket 32 V G
Pork belly, double smoked bacon, lentils, kale and apple glaze 35
--------FROM THE GRILL--------
300gm Grain fed Scotch fillet G 44
220gm Paroo kangaroo backstrap G 36
350gm Paringa Farm lamb cutlet G 40
250gm Barossa Heritage pork cutlet G 40
All grills served withyour choice of the following sauces:
Tapenade | Béarnaise | Shiraz jus | Sage butter G G
--------SHARED--------
600gm Chargrilled Scotch fillet steakServed with Chimichurri and Shiraz Jus with your choice of two essential
extras 85
--------ESSENTIAL EXTRAS--------
Steamed broccolini with garlic chips V G 8
Roasted winter vegetables V G 8
Potato mash V G 8
Fries with tru�e oil and parmesan cheese V 9
Fresh garden salad V G 7
Beans, shallot, capsicum and bacon G 9
Roast mushroom, potato and spinach V G 8
‘V’ denotes vegetarian ‘G’ denotes gluten free.
Should you have any special dietary requirements or food allergies, please advise our sta� when placing your order.
Visa and MasterCard payments incur a merchant service fee of 1.5% and 3% for American Express, Diners and JCB in addition to the total amount
payable.
RED WINE
PINOT NOIR2012 Wither Hills - Marlborough, N.Z.2010 Barratt The Bonython - Summertown, Adelaide Hills2014 Tapanappa Foggy Hill - Fleurieu Peninsula, South Australia 2015 Felton Road Bannockburn- Central Otago NZ
MERLOT2008 Barratt The Ambrose - Adelaide Hills2013 Grant Burge Vineyard Range Hillcot - Barossa Valley
SHIRAZ2015 Two Hands Gnarly Dudes - Barossa Valley2015 Torbreck Woodcutter’s Shiraz - Barossa Valley2012 Five Squares Shiraz - Barossa Valley2014 Hentley Farm The Beauty - Barossa Valley2013 Chapel Hill - McLaren Vale2013 St Hallet Blackwell - Barossa Valley2013 Grant Burge Filsell - Barossa Valley2014 Rosemount Little Berry - McLaren Vale2014 Terre à Terre - Wrattonbully, South Australia 2012 Paracombe - Adelaide Hills 2013 Palmetto - Barossa Valley2013 Charles Melton Father In Law - Barossa Valley2015 Molly Dooker Blue Eyed Boy - South Australia 2014 St Hallet Garden of Eden - Barossa Valley2012 Mountadam Shiraz - Barossa Valley