Rivers
Newsletter Issue November 04
Customer Comments on BlueFire |
My
wife and I visited the restaurant
on opening night...WE LOVED IT! The experience of having the chef's
carve the meat off the skewers was fantastic! We referred some friends
and they went 2 nights later and thought the same. - Bruno Bertucci
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The
Ship has Sailed for the Christmas Day Cruise |
The
2004 Rivers Christmas Day lunch cruise is already sold out - and
it's still November.
If you have missed out on tickets don't despair as we have 2 other
Christmas Day Lunches on offer at BlueFire and Tides. Make sure
you book soon to avoid disappointment.
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BlueFire @ Docklands
Date: Christmas Day. 25th Dec 2004
Cost: Adults $90, Children Ages 4-12 $45 (Children 3 & under
are free)
Address: 66 NewQuay Promenade Docklands, Vic 3008
Lunch: Churasscaria Lunch, 8 Courses. Inc Appetizer, Dessert &
Sides
Bonus Offer: Free glass of Champaign on arrival
Bookings: Ph: 9670 8008
-Tides
Seafood Grill @ Port Melbourne
Date: Christmas Day. 25th Dec 2004
Cost: Adults $75, Children Ages 4-12 $45 (Children 3 & under
are free)
Bonus Offer: Free glass of Champaign on arrival
Address: Pier 35 Marina, 263-329 Lorimer Street, Port Melbourne,
3207
Bookings: Ph: 9645 6433
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Quote of the Month |
"Part
of the secret of a success in life is to eat what you like and let
the food fight it out inside." --Mark Twain (1835 - 1910)
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| Recipe:
Pan-fried
fillet of salmon on caramelised fennel and witlof with confit cherry
tomatoes |
Ingredients
Serves 4
4
x 180g portions of Salmon
1 Fennel
4 x Witlof
Punnet of cherry tomatoes
Juice of 1 lemon
50ml olive oil
250ml vegetable oil
1 tbsp icing sugar
1 litre chicken stock
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Method
Step 1 - Slice each witlof in half. Cut fennel into quarters
Step 2 - In separate pans, colour both the fennel and witlof
in a little vegetable oil. Add the icing sugar to the witlof
and continue to caramelise
Step 3 - Transfer both the fennel and witlof to a baking tray.
Bring the chicken stock to a boil and cover the fennel and
witlof. Braise for 20 min
Step 4 - Add the cherry tomatoes to a pot, cover with the
vegetable oil and bring to a simmer. Remove from heat
Step 5 - To make the vinaigrette: Remove the pulp of the lemon
and liquidise with the juice of 1 lemon and the olive oil
Step 6 - Season the salmon and add to a hot pan, cooking for
2 minutes on each side
To
assemble
Arrange the fennel, witlof and cherry tomatoes in the middle
of the plate.
Place
the salmon over the garnish and dress with the lemon vinaigrette
For
more recipes visit the recipe page on the Rivers
or Tides
web site
Recipe by Jeff Lamb
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| Docklands
Seafood & Wine Festival |
| MELBOURNE
WATERFRONT SEAFOOD & WINE FESTIVAL
13-14 NOVEMBER @ 10 AM - 6 PM - Harbour Esplanade, Docklands, Melbourne.
Sample
a variety of seafood, wine, & gourmet ice-cream. Be entertained
by activities, jazz, and world music. For more information visit
www.seafoodfestival.com.au.
BlueFire
at Docklands offers an exciting array of seafood. BlueFire's
oysters are the perfect way to end your day at the Seafood Festival.
Try Tequila and tabasco bloody mary; Peri Peri flavours with chilli,
capsicum and lime; Spanish onion & coriander marmalade; or Spicy
jamon crumble.
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Proverb
of the Month |
Bread
and water is but a dogs dinner
(French Proverb)
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Have
you organised your Christmas Party? |
A
Rivers Restaurant Cruise is the perfect year to
say goodbye to the year. With only 2 available cruise dates for
2004 left, you had better book soon.
- Thursday 25th Nov-04 Dinner Cruise
- Saturday 18th Dec 04 Dinner Cruise
Both
cruises will be on the huge "Voyager". This vessel features
two levels, spacious dance floor and full bar. Group bookings are
welcome. Ph: 9686 8668.
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10%
off restaurants with Rivers Platinum Club |
Click
here to join today. Members receive a 10% discount
across all Rivers venues and restaurants. No membership fees.
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Tides
Tempters |
Get
your appetite racing with these flavoursome entrees by Tides Chef
Jeff Lamb
- Five spiced calamari rings on a salad of chick peas, chorizo,
mint and radish
- Tempura prawns on char-grilled zucchini with wild rocket, chilli
and seaweed salad
- Spice crusted tuna served on a saffron noodle salad with eggplant
fritter and black olive sauce
Tides
Seafood Grill & Oyster Bar. Pier 35 Marina. Ph: 9645 6433 |
Rivers
Head Office is located at Berth 8 South Wharf Rd Southbank Vic Australia
3006
Ph: 9686 8668, Email: info@rivers.net.au, Web: www.rivers.net.au.
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