Crudo Duo
Tasmanian salmon and Hiromasa kingfish, orange ponzu sauce. The plate the room orders first.
The restaurant · Thursday to Sunday, dinner
River House
Fine dining above the Nerang, at the pace of theatre.
The kitchen
Cooked for the friend who lingers
At the pass, a kitchen shaped by decades across Europe and Asia, settled on the Nerang. The menu drifts between continents and anchors itself in Queensland, from Tasmanian salmon to Bangalow pork.
We cook with you in mind. The friend who lingers a little longer, who knows oysters taste better with champagne and conversation.
The signatures
Plates worth retelling
XL Moreton Bay Bug
Split, grilled and finished with chimichurri herb salsa.
Flambé Tiger Prawn
Cognac and tarragon, lit at the table. Pacing like theatre.
Bangalow Forest Pork Cutlet
Juniper berry, apple, cinnamon and star anise jus.
Trust the Chef
Hand the evening over. A course count decided by appetite, paced by the kitchen, remembered for longer.
The bar
Low light, high charm
A martini that knows your name. The deconstructed lychee martini leads a list that runs from a French martini with limoncello sorbet to a Belgian chocolate espresso, alongside champagne by the flute and a cellar that reads like a travel diary.
Service steps in before you notice you need it. A second round arrives just as you wonder if it is time.
Hours
Dinner, Thursday to Sunday
Monday night, BYO
Closed Tuesday and Wednesday.
Find us
2 Barney Street, Southport
By car, by light rail, or by boat.