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River - Wild at Heart
Australian
A casual fine-diner in laid-back Brunswick Heads where the whole menu reads like a love letter to the Northern Rivers, native ingredients and all. The chef holds an Australian Good Food Guide Hat for cooking that pulls from the land hard: kangaroo, wattleseed, pigface salsa verde, and lobster coral butter share space without any of it feeling like a bush-tucker gimmick. The room draws locals who take their food seriously but left their ties at home.
The awards strongest first
- Australian Good Food Guide 13/20 · One Chef Hat
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Charcoal kangaroo carpaccio
“Dive right into a memorable culinary adventure with charcoal kangaroo carpaccio, pickled macadamia, native raspberry ketchup and wattleseed damper”
Australian Good Food Guide -
Tarragon roasted chicken supreme
“For the main, think tarragon roasted chicken supreme, celeriac purée, truffle, bacon and chicken gravy, or brown ale braised ox cheek, Warrigal green colcannon, pigface salsa verde and rosella pickled onions.”
Australian Good Food Guide -
Brown ale braised ox cheek
“For the main, think tarragon roasted chicken supreme, celeriac purée, truffle, bacon and chicken gravy, or brown ale braised ox cheek, Warrigal green colcannon, pigface salsa verde and rosella pickled onions.”
Australian Good Food Guide -
Bay lobster
“Dive right into a memorable culinary adventure with charcoal kangaroo carpaccio, pickled macadamia, native raspberry ketchup and wattleseed damper, or bay lobster, smoked garlic and lobster coral butter and lemon.”
Australian Good Food Guide
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