What's cooking at the RIVER Moruya

by Pete
(Moruya)

From: The RIVER Moruya news

Date Sent: 25/02/2011

Dear Friends of The RIVER Moruya,

2011 has started on a strong note for us, and much kinder than it has been to many Australians and now New Zealanders. We know that some of you will have friends and families affected by one or other of these natural disasters. Our thoughts are with you, and them.

We have been fortunate that the south coast has missed the extremes of weather. It is certainly greener than a year ago. This has benefited The RIVER in that our suppliers have been going gangbusters with the quality and variety of their produce this spring and summer. This will continue into autumn. So for us, it is very much business as usual with the joy of very high quality local produce for us to present to you.

After a very busy December-January, we are now back into the rhythm of the year at The RIVER, and as always in tune with the seasons and the food choices and flavours those seasons bring. Friday next week (4 March) we have our monthly Local Produce Dinner. We will be featuring figs, potatoes, fish (we are not sure what species, it depends on what is caught) and, possibly, sweet corn (if it is still available).

Cost: $65 for four courses, with wine extra (byo wine if you wish, as is usual on a Friday night). Please book.

And of course, our regular specials are back, ie:

* lunch specials, Wednesdays to Saturdays, $35 for two courses, including a glass of house wine

* dinner specials, Wednesdays and Thursdays, $42 for three courses from a short, seasonal menu that we choose each week depending on availability.

The full a la carte menu is available at all times, plus our degustation menu ($75 per head for five courses).

SOME CHANGES TO OUR RHYTHM IN 2011

You may recall that mid last year we said we had, after much soul searching, decided to put The RIVER restaurant up for sale. The soul searching has continued over the past months and finally, we have what we think is very good news, and a result with which we three are very happy. We hope you will be too. Pete is buying Tim's and Tobie's share of the restaurant, with Easter Sunday to be the final day for Tim and Tobie.

Pete says it will be business as usual - yes, he does have some ideas for growing The RIVER and the experiences it can offer you, but in the short term it will be a case of finding and training staff for the kitchen to fill some large holes. He (and Tim and Tobie too) is delighted that Jess has agreed to stay on and run front-of-house.

Tim and Tobie are going to take some time out - both have been in kitchens since their teens and they want to take a break, including three months overseas checking out food (they already have an extensive of list of places they want to check out). Then it will be back to the South Coast and deciding what next. Food and produce is in their blood, they are passionate believers in the Slow Food Movement and are excited about progress the South Coast has been making on that score. So let's wait and see what will eventuate.

And The RIVER has not seen the last of them. Tim will continue to run the garden in the backyard at the The RIVER, where the team grows many of the herbs they use.

RESERVATIONS

Please call us on 02 4474 5505 for bookings.

All the best,

Tim, Tobie and Peter