February 18 - 24, 2018: Issue 348

Riva Bar and Kitchen

RIVA Bar and Kitchen

8/57 Avalon Parade, 
Avalon Beach 
Ph: 9918 4007  or  0404 332 329

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’. 


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). 


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. 


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.


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. 


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.


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. 

Recipe Ideas - Seasonal Fruits and Vegetables

Apricot - January Summer Fruits  

Artichoke – The Flower Vegetable that Crops in Spring  

Australian and Native Cherries (Summer Fruits) - the Duntroon Connection - Marrianne Collinson Campbell 

Autumn is Apple Season 

Autumn Feast of Fresh Fruits and Vegetables for a Healthy Body

Broccoli - Early Spring Crop

Beetroot: Summer Vegetables 

Cabbage - Winter Food 

Cherry - Australian summer Fruit 

Chick Pea Burgers with Homemade Hummus 

Easter Feast - modern and historic  

Edible Weeds  Eggs: Five Ways - Savoury 

Fennel - Winter Vegetable  

Full Fruit Bowl for Seasonal Health

Figs - Late Summer Fruit  

Fresh Herbs for Health

Green Beans - Spring Vegetables

Healthful Cordials And Cleansing Tonics  Hogmanay (New Year) Dinner - Australian Style  

Kale: for Pure Energy

Make Your Own Treats For Christmas Gifts - Jaffa Rum Balls, White Christmas, Gingerbread People, Spicy Nut Mix, Strawberries Dipped in Christmas, Scottish Shortbread, Spanish Polverones, Melomakarona (Greek Christmas Honey Cookies), Kourabiedes (Greek Butter Biscuits), Italian Lemon Shortbread Squares (Shortbread con crema al limone)

Mandarins Spring Fruits  Mandarins Winter Fruits  

Mangoes - Summer Fruits  

Mum'€™s Vegetable Soup with Macaroni 

Mushrooms Autumnal Shifts

Nectarines - Summer crop Nicoise Salad: An Autumn Salad

Packham's Triumph Pears - The Australian Pear  

Parsnip - Winter Vegetables  Pear - Autumn Fruits  

Perfect Summer Picnics  

Potato Gnocchi    Pumpkin  Pumpkin Season 2015

Sage - the 'saving' herb Remembrance Day 2012 Food  

Self-Saucing Winter Puddings  Silverbeet - Winter Vegetable  

Spring Salad Season  Spring Strawberries Spring Salads  

Summer Lilli Pillis  Summer Passionfruit  Summer Peaches, Quandongs (Wild Peach) - Marian Rowan Ellis 

Summer Raspberries Native Ones - Adam Forster

Ten Minute Spring SaladsSpring Fare 

The Food of Love  Tomato 

Vegetable Bhaji

Winter Crops Winter Vegetable Pies   Zucchini Strawberries

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