sourdough flatbread (VG/D)

- warm castelvetrano olive tapenade, brandied cherries, marcona almond, meredith feta (VG/GF/D/N)

- beet & walnut spread, sumac, micro crudites (V/VG/GF/N)

- stracciatella, evoo, espelette pepper (VG/GF/D)

- neal's yard dairy harbourne blue cheese, grilled figs, massimo's balsamic (VG/GF/D)

- mortadella, gordal olives (E/GF/N)

- proscuitto di parma, pippara peppers (GF)

- chicken liver parfait, pedro ximénez sherry (GF/D/E)

- warmed tinned fish, jose gourmet mackerel fillets in curry sauce (GF/F)

big bowl o’ fries , calabrian chili aioli, ketchup (^/GF)

caesar salad , olasagasti anchovies, sourdough croutons (D/E/F/SE)

kev’s baby leaves, golden beets, asparagus, whipped meredith dairy feta, marcona almonds (VG/D/N)

gnocchi, morels, asparagus, chicken sauce (E/G/D)

stuffed courgettes, charred tomato salsa, vegan tzatziki (Almonds, VG, DF)

charred hispi cabbage, miso butter, ponzu, furikake (VG/D/S/SE)

^fried in shared fryer (cross-contact with gluten, soy, fish, and shellfish)

wild pacific halibut, kiwi mango salsa (F)

salt and tasmanian pepper squid, chili, ginger & thai basil (moll/G)

baked vodka pasta, n’duja, stracciatella (D)

hamachi crudo*, pickled rhubarb, cucumber aguachile, crushed pink peppercorns (SB/G)

o’connor beef tartare*, horseradish cream, potato matchstick (D)

jamon and manchego crouquettes, calabrian chili aioli (D,G)

slow cooked pork belly, apple & fennel salad, tamarind sauce (SB,G,F,D)

o’connor farms hanger steak, 8 oz, smoked pepita chimichurri (GF)

o’connor farms striploin steak, 16 oz, barley-fed aussie angus mb5+, green peppercorn sauce (GF/D)

marinara | tomato sauce, confit garlic, oregano (V/VG)

margherita | tomato sauce, fior di latte, kev’s basil (VG/D)

caramelized onion | cream sauce, fontina, chili crisp, sesame (VG/D/S/SE)

green curry prawn | chili lime marinated prawns, coconut green curry, cherry tomato, peaunts, crispy shallots, thai basil (SF,D)

funghi | mixed local mushrooms, taleggio, thyme cream (VG/D)

vodka pepp | vodka sauce, cup & char pepperoni, mozz, pecorino, ranch drizz (D)

mortadella | mortadella, thyme cream, asparagus, ricotta, lemon zest, pistachio (D/N)

sausage | tooele meats italian sausage, kale, mozz, calabrian chili, lemon, pecorino (D)

calabrese | calabrese salami, tomato sauce, whipped ricotta, hot honey (D)

add ons:
tooele meats italian sausage | stracciatella (VG/D) | prosciutto di parma | olasagasti anchovies (F) | calabrian chili (V/VG) | hot honey (V/VG) | pimped HV ranch (VG/D) | gluten free base (V/VG/GF)

sticky date pudding | high west double rye butterscotch sauce, mack’s spiced cream gelato, walnut & date crumble (VG/D/E/N)

river cafe chocolate nemesis cake | crème fraîche (VG/GF/D/E)

big scoop o’tiramisu | made with decaf idle hands espresso (VG/D/E)

pavlova | whipped mascarpone, seasonal berries (VG/D/E)

V = Vegan | VG = Vegetarian | GF = Gluten-Free | D = Contains Dairy | E = Contains Eggs | N = Contains Nuts | S = Contains Soy | SF = Contains Shellfish | F = Contains Fish | SE = Contains Sesame

our kitchen handles common allergens – inform your server of any allergies or dietary needs