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Rive Gauche Menu

 / Rive Gauche Menu

Our dishes are served with fresh, locally sourced produce with an emphasis on quality.

Our desserts are all made daily in-house to complement our specialty coffees. 

Vegetarian & Gluten Free Options available.

Rive Gauche Lunch Menu serving  7 days a Week

Monday – Sunday : 12pm – 4pm 

Early Bird :

Sunday – Thursday 5.30pm – 7pm

Friday – Saturday 5.30pm-6.30pm

 

 

EARLY BIRD

2 course 25        3 course 29

 

SOUP DU JOUR, GRAINS & TREACLE BROWN BREAD

 

KNOCKDRIANNA CHEESE SOUFFLE, TWICE BAKED, RED PEPPER COULIS

 

CHICKEN LIVER PARFAIT , PICKLES & SOURDOUGH CROSTINI

 

CRAYFISH TAIL SALAD, MIXED LEAF, TOMATOES, LEMON MUSTARD DRESSING

 

COQUILLE ST.JACQUES, BAKED SCALLOPS, GRUYERE CHEESE &
CRISPY PANCETTA (5 SUPPLEMENT)

 

 

MARINATED PORK CHOP , WILD BOAR CROQUETTE, SPICED APPLE PUREE, HERITAGE CARROTS

 

8oz SIRLOIN STEAK, BRAISED SHALLOT, CHERRY TOMATO,
HOUSE CUT FRIES, CHOICE OF
BEARNAISE SAUCE /PEPPER SAUCE ( 5 SUPPLEMENT )

 

HAKE, CHARRED LEEK, FENNEL GRATIN, WHITE BEAN CASSOULET , LEMON BEURRE BLANC

 

SLOW COOKED SHOULDER OF LAMB, PANCETTA PEAS, GINGER
GLAZED TURNIP, MINT SAUCE , FONDANT POTATO

 

MARINATED CAULIFLOWER STEAK, GOATS CHEESE & VEGETABLE PARCEL, ROASTED CHICKPEAS, ROASTED YELLOW PEPPER COULIS

 

 

 

CREME BRULEE, SABLE BISCUIT

 

ROASTED PINEAPPLE, BLACK PEPPER
COCONUT & HONEY ICE CREAM, PINEAPPLE BUTTER SAUCE

 

CHEESECAKE OF THE WEEK, ASK YOUR SERVER

 

CHOCOLATE CREMEAUX
WHITE CHOCOLATE MIRROR GLAZE, ORANGE ICE CREAM

 

STICKY TOFFEE PUDDING, CARAMEL BRANDY SAUCE, VANILLA ICE CREAM

 

 

Service charge of 12.5% is added on to bills for groups of 8 and over.
Please also note we do not split bills .Thank you

 

 

 

 

 

LUNCH 

 

 

SMALL PLATES & SAMBOS 

SOUP DU JOUR
grains & treacle brown bread,
cultured butter
5

KNOCKDRIANNA SOUFFLE

Knockdrianna cheese, twice baked, red pepper coulis
10

CHICKEN LIVER PARFAIT
served with pickles &
sourdough
9

CRAYFISH TAIL SALAD
Fresh crayfish, mixed leaf, tomatoes, lemon & mustard dressing
9

FRESH SQUID
Lightly fried squid with a
lemon aoili & sourdough
9

SAMBO OF THE DAY
Ask your server
9

COQUILLE ST.JACQUES
Baked scallops, gruyere, mornay sauce & crispy pancetta
12

CROQUE MONSIEUR
Home baked ham, Gruyere cheese,
baked in mornay sauce
9

CHICKEN CORONATION WRAP
Curry mayo, shredded carrot &
beetroot, raisins and flaked almonds
8

 

MAINS

GOURMET BURGER
Beef burger, baby cos,
tomato, aged cheddar, BBQ
aoili, bacon with house cut
fries
15

TEMPURA FRESH COD
peas & pancetta, tartar sauce
and house cut fries
14

MARINATED PORK CHOP
Wild boar croquette, spiced apple
puree, heritage carrots & jus
16

PIE OF THE DAY
Freshly baked pastry, juicy
filling, mixed leaf salad
13

BUTTERNUT SQUASH TAGINE
Butternut squash tagine, giant, cous cous,carrot puree

14

FALAFAL SALAD
Homemade falafal, mixed leaf salad, heirloom
tomatoes, pomegranate, tzatziki & hummus
11

ORGANIC HALF CHICKEN
Organic slow roasted chicken, corn on
the cob & house fries
14

MIXED SEAFOOD GRATIN

Mixed leaf salad & crisp breads

15

BRAISED BEEF SHORT RIB

Celeriac truffle puree, seasonal greens, champ potato, red wine jus

16.5

 

 

SIDES    4

Mixed leaf, pecorino, hazelnut dressing

Hand cut fries

Sweet potato fries

 

 

DESSERT   8

CREME BRULEE
with sable biscuit

CHEESECAKE OF THE WEEK
Ask your server

CHOCOLATE CREMEAUX
White chocolate mirror glaze, orange ice cream

ROASTED PINEAPPLE
Black pepper, coconut & honey icecream, pineapple butter sauce

STICKY TOFFEE PUDDING

Brandy caramel sauce & vanilla ice cream

CHOCOLATE FONDANT

Pistachio ice cream