Jason McCauley, Executive Chef at Riverview Hotel, has worked in some of Sydney’s best establishments including Banc, Carpaccio and Eatalia, and his passion for Italian fare shows in his menu. Navigate your way through the pub, and head upstairs to the restaurant, where you are welcomed into a warm, cosy space with wooden tables set for service.
To start your meal, you can’t go past Chef McCauley’s spanner crab, tomato nectar bubble, pea puree, wasabi sand and samphire – it’s a wonderful marriage of flavours. The generous portion of spanner crab is smooth and creamy, while the samphire pops in your mouth, the wasabi sand provides a hit of warmth, and the tomato foam gives a delicious, fresh flavour. For main course, try the duck breast. Served medium rare, on a coffee cream, this delicious combination is further enhanced with rooibos tea-soaked cranberries and roasted chestnuts.
PSST! Grab a cocktail at the bar downstairs before moving up to the dining room.