11:15a.m. 21st August 2008

River House owner/chef David Rayner with one of the fresh fish that he buys from a local fisherman daily. Photo: Nicholas Falconer/174872

River House Restaurant in Noosaville is continuing its seasonal degustation with a six-course dinner to be held on Thursday, September 11, at 7pm. And due to popular demand, for the first time the seasonal degustation will be extended to include a five-course degustation lunch on Friday, September 12.

Spring is all about freshness: crisp new-season ingredients and local produce will feature on the menu. Fresh peas from Gympie, organic strawberries, red radish and limes are all sourced from local farms, while tender spring lamb is at its finest in September.

“We are including a dish utilising the two types of artichoke to put to rest any confusion that may exist between the Jerusalem and globe artichoke,” owner-chef of River House, David Rayner, said.

“Our seasonal degustation dinners are always very popular and for the first time, after many requests, we are offering a five-course degustation lunch. Enjoying a Friday lunch is a great way to finish the working week and kickstart the weekend.

“I have kept the menu light and fresh which is perfect for lunch or dinner. The dinner will include an extra course, which is a globe and Jerusalem artichoke salad, goats cheese, cress and crusty bread.”

The dinner starts at 7pm and costs $76 per person. The lunch is from noon and costs $55 per person. For bookings, contact the restaurant at 301 Weyba Road, Noosaville. Phone 5449 7441 or email info@riverhouserestaurant.com.au