Rivers Newsletter Archives

Rivers Newsletter Issue Sept 04
Rivers Newsletter Issue September 04
A Special "Hello" to all Rivers Platinum Club Members

It's time to book your Christmas party

Now is the time to book your Christmas function. Get in early while prime dates are still available. But hurry! They will be snapped up fast.
Special Offer: $5* off per head for lunch time functions.

AVAILABLE PRIME DATES:
Waterfront Venues
Friday 5th November
Saturday 6th November
Friday 12th November
Friday 19th November
Saturday 20th November
*Dates available at time of production. Conditions Apply
Call Rivers now on 9686 8668
 Floating Venues / Boats
Friday 5th November
Saturday 6th November
Friday 12th November
Friday 19th November
Saturday 20th November
Friday 26th November
Friday 10th December
Friday 17th December

Annual "Bum Scrub" for the Rivers Fleet

The rivers fleet were put on dry land recently for their annual 'bum scrub'. The 3 boats were given general maintenance and a thorough clean in places that cannot be accessed while in the water.

The largest vessel - Voyager stood approx 3 stories high out of the water. It dwarfed everything around it (including members of the Rivers sales team pictured right). Photos are available online at www.rivers.net.au

Quote of the Month
"Wine makes a symphony of a good meal."
Fernande Garvin, The Art of French Cooking

Spring into Tides

Celebrate the start of Spring with Tides new menu. Chef Jeff Lamb has created a selection of dishes with magnificent flavour, texture and colour. Treat your tastebuds to the flavours of Spring. Bookings ph: 9645 6433
Dishes include:
Spice crusted tuna served on a saffron noodle salad with eggplant fritter & black olive sauce
Pan roasted scallops on a fennel, pear & black olive salad with a mint & walnut salsa verde
Tides seafood gratin – including mussels, pippies, prawns and fresh fish, topped with whipped potato
Char-grilled fillet of salmon on caramelised fennel and witlof with confit cherry tomatoes
Braised duck leg on a red cabbage compote with hazel nuts & bacon
Whole baby barramundi filled with chard, pine-nuts & dried apricot wrapped in prosciutto with creamed leaks


Customer Comments

I really enjoyed my dining experience at Tides. I surprised my boyfriend for his birthday with a cake and his gift and the waiter was very helpful in delivering these to him- with the singing candle as well. The background live piano music is lovely and really adds to the atmosphere. I have already begun recommending Tides to others and hope to come again soon. - Vic

Recipe:
Grilled King Prawns on a salad of roasted pumpkin, rocket & fetta with balsamic

Ingredients:

Serves 4

16 King Prawns, shelled
with the heads left on
½ Butternut pumpkin,
cut into a large dice
100g Rocket
100g Fetta
Balsamic vinegar
Extra virgin olive oil
3 Cloves of garlic

Recipe by Jeff Lamb

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

Method:
In a large tray, coat the pumpkin with olive oil, crush the garlic cloves and add. Roast the pumpkin in a hot oven until soft. Allow to cool slightly.

Arrange the prawns on a flat tray, season and lightly coat with a little olive oil. Grill the prawns under a salamander for 3 minutes, turn them over and cook for a further 2 minutes.

Once the pumpkin has cooled slightly, roughly break up the fetta into a bowl with the pumpkin and add the rocket and a little olive oil

 To arrange:

Place the salad in the middle of the plate leaving a little to place on top of the prawns.
Arrange 4 prawns for each plate over the salad.
Drizzle the vinegar over the prawns and around the plate and arrange the remaining salad to sit on top of the prawns.


Proverb of the Month
"Fish, to taste right, must swim three times - in water, in butter, and in wine."
Polish proverb

Split the Bill - Only a few weeks left to use your coupons

BlueFire and Tides Seafood Grill & Oyster Bar have extended the 'Split the Bill' offer - it is now valid until the end of September.
Bookings are essential. BlueFire (online bookings), Tides Seafood Grill, Ph: 9645 6433
How does it work?
Split the Bill is run by the Herald Sun and offers diners 50% off their food bill.
Simply collect 5 tokens per person from the Herald Sun newspaper and present them to the restaurant for 50% off the food bill. For terms and conditions please refer to the Herald Sun.


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