Rivers Newsletter Archives

Rivers Newsletter Issue October 04
Rivers Newsletter Issue October 04

BlueFire's Grand Opening

After much anticipation BlueFire opened it's doors on the 20th September at NewQuay Docklands. Word of the exciting Churasscaria Menu is quickly spreading around melbourne.

For a set price of $49.00 you can experience a variety of meats and seafood carved right at your table until you say "No More".

For a virtual 'taste' of BlueFire, visit the web site at www.bluefiregrill.com.au.
If you have dined at BlueFire and would like to tell us about it, you can submit your comments via the 'review' page on the BlueFire web site.
Open 7 days lunch & dinner. Ph: 9670 8008.

Quote of the Month
"I went to a restaurant that serves "breakfast at any time". So I ordered French Toast during the Renaissance." - Steven Wright.

Rivers Dinner Cruises - '05 dates released

Rivers have just released dinner cruise dates for January / February 2005. Dates are listed on the rivers web site (www.rivers.net.au). If you are planning a dinner cruise before the new year, you had better book soon as there are limited seats and dates available.
Have a stress free Christmas this year on board Rivers Christmas Day Lunch Cruise. Price includes a 3 course meal and standard drinks. Visit the web site for more information or call 9686 8668.

Recipe: Pan Roasted Scallops on a fennel, pear and black olive salad, with a mint and walnut salsa verde

Ingredients:

Serves 4

18 Scallops with roe removed
1 fennel
1 pear
50g kalamata olives (pitted)
½ bunch watercress
1 lemon
200 ml olive oil
salt, pepper


Recipe by Jeff Lamb

For more recipes visit the recipe page on the Rivers
or Tides web site

Method
Step 1 – Slice the fennel and pear thinly, combine with the watercress and olive. Dress with a little lemon juice and olive oil

Step 2 – Heat a frying pan. Season both sides of the scallops, and 1 tbsp of oil to the pan and cook the scallops for 30 seconds on each side.

Mint Walnut Salsa Verde

50g walnuts
½ lemon zest
½ bunch mint
1 clove garlic
1 tsp Dijon mustard
1 tbsp capers

Method
Chop the ingredients until fine and add enough olive oil to obtain a sauce consistency

To assemble
Arrange the salad in the middle of the plate and place the scallops on top. Spoon the salsa verde over the scallops and drizzle around the plate. Serve with a lemon wedge.


Proverb of the Month
Repentance begins where feasting ends
(French Proverb) Apres la feste on grate la teste

 The Age Good Food Guide 2005

The 2005 Age Good Food Guide has made its way to book shelves across Victoria. This edition marks the 25th Anniversary of the popular guide. RRP $24.

Tides Seafood Grill & Oyster Bar was once again reviewed with a rating of 14 "Good all-round package: a place we can confidently recommend". Some comments for Tides: "...there's something quietly magical about the view from Tides timber deck across flotilla of cabin cruisers to the port refinery, particularly at night...". "Everything tastes as if it's come to your plate from the bay with only the briefest stay in chef Jeff Lamb's kitchen."

Rivers Platinum Club
Click here to join today. Members receive a 10% discount
across all Rivers venues and restaurants. No membership fees.

To be removed from the mailing list please email 'marketing@rivers.net.au' with
'unsubscribe to rivers newsletter' as the subject

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. Newsletter Archive