Nov 13th, 2008 | By | Category: Noosa Restaurant Review

After years of working for other people’s award-wining establishments, David Rayner has finally opened his own restaurant. At Riverhouse, David has created an environment of simplicity and style, complemented by a menu that changes daily and a wine list to match. Using fresh, quality produce, he features the natural flavours of the ingredients in his innovative cuisine. Expect to see the likes of golden eschalot tarte tatin with Meredith blue cheese and watercress salad; local line-caught Nobby snapper with wok-fried broccolini, tomato and eschalot broth; and slow-baked meringue with new-season local strawberries, vanilla cream and strawberry caramel.

Leave Comment

Do NOT follow this link or you will be banned from the site!