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Ricky's River Bar & Restaurant
Modern Australian
Ricky's River Bar & Restaurant

Beaut river views, white-on-wood interiors and linen-draped tables build a sense of anticipation as you scan the cracker of a wine list - there may be a new chef on board, but it's business as usual at this Noosa stalwart. The signature dish of spanner crab spaghettini still makes the carte, as both an entrée and main course, with local Clovely Estate olive oil adding lustre to lemon and garlic-scented pasta, lightly chilli-flecked and bolstered with sweet Queensland crab. Slow-cooked lamb shoulder is fork tender: shreds of savoury meat coaxed into a wedge, a punchy preserved lemon and caper salsa on top, served with a quenelle of pea mousse and a scatter of fresh peas. The floor staff are breezily capable, but it would be more pleasant to have wine by-the-glass poured at table. It's a minor nitpick, though, that disappears when a cloud-light passionfruit soufflé arrives paired with a toffee popcorn cone of passionfruit curd. Sweet as.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • Tapas $10-$16

    E $24-$26

    M $29-$49

    D $14-$17


  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings recommended
  • Chef:
  • Braden White



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