RIVA Bar and Kitchen
8/57 Avalon Parade,
Avalon Beach
Ph: 9918 4007 or 0404 332 329
Website: rivabarandkitchen.com.au
Facebook: www.facebook.com/rivabarandkitchen
Dinner Trading Hours
Monday – Saturday 5.30PM -9.30PM
BYO Monday – Thursday
Lunch Trading Hours
Wednesday to Sunday 11.30 AM to 3.00 PM
Street food Menu is available between 11.30 AM to 6.00 PM Wednesday to Sunday.
Summer visitors mean Summer entertaining and at least one opportunity for the home cook to have a night off to enjoy their company. In September 2017 the premises in Avalon Parade now called Riva Bar and Kitchen changed hands with an opening night of October 4th.
Having eaten here on a few occasions where a decent outside area allows you to take along the family dog, we were looking forward to trying out the new menu from new owners. Our guest is a bit of a foodie and has eaten in the best places available Australia wide, so we were keen for his appraisal and to treat him to a night out in the old town.
For entrée he chose Scallop, crab and white fish boudin blanc, prawn head bisque and Avruga Caviar ($19). Boudin Blanc is a soft, mild, white-coloured sausage with thin skin made in French-speaking countries such as Belgium and France. Pronouncement – ‘superb’.
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Scallop, crab and white fish boudin blanc, prawn head bisque and Avruga Caviar
The other he chose Crispy skin Pork Belly, black pudding, celeriac puree and chardonnay poached apples ($16) and the other entrée selected was Pumpkin and cottage cheese ravioli with sage burnt butter( $14).
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Crispy skin Pork Belly, black pudding, celeriac puree and chardonnay poached apples
The Crispy Pork Belly dish quickly disappeared among appreciative noises. The ravioli had sold out by the time we arrived, a testament to its goodness and popularity, so the Spaghettini with tomato, olives, buffalo mozzarella, basil and drizzled with chilli oil, a Mains dish, was offered in lieu of. Very very nice.
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Spaghettini with tomato, olives, buffalo mozzarella, basil and drizzled with chilli oil,
For Mains our guest had Grain fed Sirloin 200gm, kipfler potatoes, caramelised onion, spinach and red wine jus ($30) – “This has been cooked properly, not many chef’s know how to do that. He’s used what some call Heston's method where you cook the steak for 6 minutes in total except it’s turned it over every 30 seconds, so 11 times. Perfect medium rare, as it should be.”
So, we learnt something.
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Grain fed Sirloin 200gm, kipfler potatoes, caramelised onion, spinach and red wine jus
The other he had Crispy skin barramundi, black rice, prawn and peas with citrus vinaigrette ($32). Two generous pieces of really fresh fish living up to the name of crispy skin complimented by its accompaniments – the extra piece of fish allowed the canine guest to have some too, she being a fish-lover since puppyhood.
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Crispy skin barramundi, black rice, prawn and peas with citrus vinaigrette
Slow poached Salmon at 45C, dried olives, orange and fennel with ginger cream ($30) was the other mains choice – salmon still pink within, ginger cream just the lightest of touches and orange and fennel salad still crispy, and yes, those are shavings of truffle you see atop this photo – loved it.
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Slow poached Salmon at 45C, dried olives, orange and fennel with ginger cream
Desserts selected were;
“Well, I’m going to have the chocolate something, whatever the chocolate something is.” our guest stated prior to sighting, which turned out to be a Dark Chocolate Mousse and berry compote ($14). A standard ever popular on menus done brilliantly.
The other he chose the Mix berries and Meringue Eton mess ($14). The final choice was Chai Pannacotta with Cardamom and orange syrup ($14) – subtle and silky, as it should be.
All three courses were chosen as part of the Three Course Menu for $55 option, where everything on the Menu bar the Duck (Half a duck for one or a whole duck for two with port braised cabbage, shallot & potato blinis and Cointreau sauce - $35/68) and Cheese Platter are available.
With perfect Margaritas to open, a couple of good crisp white Australian wines to accompany, our guest and ourselves had another great memory created.
The service was brilliant, none of that stand back and wait methodology employed here, the setting peaceful and chairs were comfortable with enough room on the table for your elbows if you need that.
There’s a Children’s Menu (all $12), Lunch Menu and a Street Food Menu with scrumptious offerings if you just feel like a long cool something with some great nosh too. All Vegan, vegetarian, gluten free, nut allergy or any special requirement can be accommodated on advance notice.
Street Food: Buffalo mozzarella arancini balls. Available Wed-Sun 11:30 am-6 pm
Try out the new owners and new menu soon – you will enjoy yourself, and get to enjoy your Summer visitors too.
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