Fire & Roast | Signature Grill Menu

Woodfired over riverstone Slow-roasted, flame-finished, plated to thrill.

Every plate leaving the River & Roast hearth is kissed by ironbark flame, river breeze and the hands of a dedicated grill brigade. Explore a menu designed for long riverside nights, post-game rituals and weekend brunch sessions.

Service windows Dinner daily · Weekend brunch · River Room late service
Dietary clarity GF, V, VG and allergen flags on every dish
Book a firelit table View group & corporate menus

Dive into a menu built around slow-roasted meats, local Australian seafood and flame-charred vegetables. Every section is engineered for flavour, clarity and ease of ordering, from pre-river stroll snacks to late-night River Room sessions.

Ideal for
Pre-theatre dinners, riverside dates, group feasts, post-tournament debriefs
Booking tip
For Chef’s Table or group carvery, secure your spot via reservations or talk to our events team.

Smoked Starters

Begin your River & Roast journey with ember-forward starters engineered for sharing.

House-cured ocean trout

29

Cold-smoked Tasmanian ocean trout, charcoal beet, native citrus oil, river herbs. GF

Ember-roasted vegetable plate

24

Coal-blistered zucchini, charred capsicum, smoked almond cream, preserved lemon ash. V GF

Riverstone bread + ash butter

16

Woodfired sourdough, smoked cultured butter, black lava salt, charred spring onion.

Gourmet share board

39

Smoked ocean trout rillette, ember olives, coal-roasted garlic, crispbreads, house pickles. Perfect for two to three.

Riverside Seasonal Specialties

A rotating line-up of river-and-farm dishes built around the best of the current Australian season.

Hunter Valley autumn lamb

44

Smoked lamb shoulder, roasted carrot purée, charred brassicas, rosemary jus. GF

River pumpkin & wattleseed

32

Coal-roasted pumpkin wedge, wattleseed glaze, eucalyptus yoghurt, toasted seeds. V GF

Murray River market catch

MP

Daily selection from Australian rivers and coastline, grilled over ironbark with seasonal sides. Please ask your server for today’s details.

⚠

Seasonal rotation

Seasonal specialties shift frequently. For current line-ups and group set menus, connect with our events team.

Artisan Cuts: Grand Carvery

Slow-roasted showcase
Plan your carvery feast

Our grand carvery is a theatre of smoke, flame and patient timing. Premium Australian beef, lamb and wild game are slow-roasted over ironbark and riverstone before being carved to order.

Cut Fire treatment Serve Dietary
River & Roast ribeye on the bone 36hr marinated, slow-roasted, flame-finished 350g · 59 GF
Grass-fed sirloin Ironbark grill, smoked garlic baste 300g · 52 GF
Riverbank lamb rack Herb-ash crust, charred to medium 4 cutlets · 49 GF
Wild game rotation Slow roast, hard sear MP GF
Grand carvery platter with roasted meats sliced over a dark board at River & Roast
Carved to order, plated with ember-roasted roots, smoked salt and copper jus.
  • Recommended for 2–4 guests

    Pair with a magnum from our cellar list pairings for a table-centre showpiece.

  • Chef’s Table upgrade

    Experience carving and plating theatre tableside as part of our Chef’s Table feature.

Seafood on Fire

Fresh river prawns, Queensland barramundi and South Coast oysters, all meeting the same disciplined flame.

Charcoal river prawns

34

Garlic chilli smoke, lemon ash butter, coal-crisped herbs. GF

Queensland barramundi fillet

42

Ironbark grilled, native lime, charred fennel and sea herb salad. GF

South Coast oysters on coals

6 ea

Served chilled or flash-kissed by charcoal with smoked ponzu and crisp shallots. GF

Vegetarian Grill Favourites

Robust, flame-charred mains engineered so vegetarian plates command equal attention at the table.

Coal-roasted cauliflower steak

31

Smoked almond romesco, charred lemon, herb crumb. V GF

Wood-grilled halloumi & greens

29

Seared halloumi, grilled broccolini, ember tomato, smoked honey. V GF

Charred grain & river herb bowl

27

Fire-tossed ancient grains, smoked pumpkin, leafy herbs, citrus tahini. V

Cellar List Pairings

A curated list of Australian cellar gems and local brews to match the heat of the grill.

Australian shiraz, bold & smoky

GL 16 · BT 79

Hand-picked selection rotating from Barossa and McLaren Vale to complement grand carvery cuts.

Coastal riesling & chardonnay

GL 15 · BT 72

Crisp, mineral-driven whites designed to meet seafood on fire and smoked starters head-on.

Local craft taps

POT 10 · PINT 14

Rotating taps from independent Australian breweries, with suggested matches on your table menu.

For full cellar listings, please ask your server in venue. For corporate and private tastings, visit our events page.

Chef’s Table Feature

An intimate, interactive tasting experience led by our head chef at the edge of the open hearth.

  • Progressive tasting menu

    Multi-course journey across smoked starters, seasonal specialties, and artisan cuts carved to share.

  • Live-fire briefing

    Learn the fire profile behind each plate, from smoke choice to finishing temperature.

  • Cellar-guided pairings

    Optional pairing upgrade with small-batch Australian wines and local craft pours.

Request Chef’s Table Talk to the team

Weekend Brunch on the Water

Reserve your riverside table for a brunch built around the grill and the glow of late-morning light.

Brunch table by the river at River & Roast with grilled dishes and drinks

Fire-grilled sourdough stack

24

Coal-roasted tomatoes, smoked avocado crush, soft herbs, chilli oil. V

River breakfast plate

32

Woodfired bacon, eggs your way, ember mushrooms, hash, grilled sourdough.

Weekends from 9am · Bookings recommended

River Room Player’s Menu

Hearty bites and smart share plates designed around Texas Hold’em pacing in The River Room.

Charred slider trio

27

Mini ironbark beef sliders with smoked cheese and pickles. Easy to handle between hands.

Smoked salt fries & ember aioli

14

Thick-cut fries, smoked salt, ember aioli and house chilli oil on the side. V

River Room share board

49

Sliced woodfired meats, olives, river pickles and charred flatbread for the whole table.

The River Room is a land-based, offline card lounge for in-person play only. For lounge timings and tournament details, explore our lounge page.

Desserts from the Hearth

House-baked desserts emerging from the wood oven, built for late-night sharing and strong coffee.

Flourless chocolate torte

18

Smoked cocoa, roasted hazelnut crumb, burnt orange cream. GF

Rustic river fruit cobbler

17

Seasonal Australian fruit, baked in the wood oven with spiced crumb and vanilla bean ice cream.

Smoked vanilla panna cotta

16

Gentle smoke, river honey, ember-roasted figs. GF

Allergen-Friendly & Dietary Options

Full transparency and clear labelling to support gluten-free, vegetarian and allergen-sensitive guests.

✓

How we label

GF gluten-free · V vegetarian · further allergen markers available on your printed menu in venue.

  • Clear dish flags

    All printed menus show icons for gluten-free, vegetarian and key allergen considerations.

  • Dedicated support

    Our team can guide you through ingredients, prep methods and potential cross-contact risks.

  • Pre-visit planning

    If you have specific dietary requirements, contact us ahead of time via our contact page or leave a note when you book.

While we take great care with food safety, our kitchen handles nuts, gluten and other common allergens.

Ready to feel the heat from the riverbank?

Lock in your ideal service window, whether it’s a long weekend brunch, a grand carvery centrepiece or a River Room post-tournament feast.

Secure a table Plan a group feast