The culinary collective at The Riverside Quarter have welcomed winter with a three-month precinct-wide menu of special dishes and offers.

Following the recent opening of Blackbird Bar & Grill; and the modern Chinese restaurant The Imperial, winter is being celebrated by The Riverside Quarter with an exclusive seasonal menu.

From the classic Winter Fish Pie at Jellyfish to Mooloolaba king prawns at the Pig ‘N’ Whistle, Winter @ The Riverside Quarter will focus on global flavours while making most of seasonal Queensland produce.

The specials also coincide with the unveiling of Brazilian BBQ Navala Churrascaria, opening on 20 June.

Winter @ The Riverside Quarter:


Jellyfish pays homage to the cooler months with the Winter Fish Pie featuring local white fish, mustard veloute, French puff pastry and green leaves for $37.50. Dessert is reinvention of the classic Brûlée in the Chai Masala brûlée with orange ice cream and palmiers at $17.50.

The team has also created a winter cocktail, the Aarav & Emily which features Jack Daniels, Massenez Pomme Verte, Cassia Bark Syrup and Lime Juice with three dashes of old fashioned bitters and cloudy apple juice to top, served in a hip flask with an apple slice to garnish, and guaranteed to warm the cockles. Contact:  07 3220 2202

Blackbird Bar & Grill

Executive Chef Jake Nicolson loves the opportunity to use produce synonymous with the season – think apples, duck, venison, rhubarb, pear and rich spices.  For wintery goodness try the apple wood smoked duck breast with caramelized heirloom carrots, chestnuts and confit leg stuffed cabbage or the local line caught Swordfish baked in rosemary with borlotti beans braised in ham hock and new seasons young garlic. Contact: 07 3229 1200 

The Groove Train

The perfect winter warmer on the run: the $6 toastie and coffee takeaway. For something a little more substantial and cosy, there’s a full breakfast menu, more than a dozen wood fired pizzas on the menu, and an assortment of flavour-filled dishes across pastas and risottos, woks and curries, and a range of mains including Moroccan Lamb and Porterhouse Steak. Contact:  07 3220 0420

Pig ’N’ Whistle

This iconic British pub kicks off winter with a tribute to Queensland produce with Lunch on Q (two courses and glass of wine for $35pp). The entrée choice includes Mooloolaba king prawn, Mulgowie sweetcorn and basil soup with crusty bread, or, Woodford mushroom and arancini balls and lemon myrtle mayo. For mains the choice is Kingaroy pork belly, vanilla roasted Stanthorpe apples, beetroot relish and sautéed potatoes, or, Kimberley Red Flank steak, hand cut chips, coleslaw, crispy options and bush tomato chutney. Wines are from Sirromet Estate and Ballandean Estate. Contact: 07 3832 9099

Friday’s Riverside

While this famous Brisbane bar and restaurant offers a full menu of wintery surprises, including an exceptional chargrill menu, it’s the crackling roast pork with rosti, daikon, mint, green papaya, red onion, cress and cherry tomato salad for $26.00 that stands out. Contact: 07 3832 2122

Baba Ganouj

Baba Ganouj will warm up winter 2014 with spices, meats and traditional dishes including the Kafta Meshwi which is minced lamb mixed with parsley, inion and traditional spices and finished on the grill, or the famous cheese sambusik – lightly fried home-made pastries filled with feta and mozzarella cheese, freshly chopped onion and herbs. Contact: 07 3221 0235

The Imperial

The Riverside Quarter’s new kid on the block celebrates the flavours of modern China with their famous Beijing Duck Pancakes or the Crabmeat and Shark Fin Soup, while the Salt & Pepper Pork Ribs is becoming a standout, along with the Moreton Bay Bug Hong Kong style. Contact: 07 3221 2121

Navala Churrascaria

Opening June 20, this Brazilian BBQ venue presents a modern fusion of ancient Brazilian culture and cuisine. Navala opens with the $53.00pp unlimited authentic Brazilian BBQ degustation featuring 22 different meats and 14 tapas, salads and sauces. One of the highlights is the 12 hour slow roasted JBS Friboi Short Ribs & Gippsland Great Southern Lamb Forequarter, prepared on the Wood and Charcoal Ground-Fire Pit. Contact: 07 3221 3888