Headed up by Head Chef Brad Sloane, the New South Wales Australian Hotels Association (AHA) Chef of the Year, The Riverview offers a variety of dining experiences, from excellent pub grub, to more refined dining upstairs in the restaurant.

The Riverview also offers High Tea on Saturday afternoons, as well as an extensive and carefully considered wine and cocktail list.

The menu at The Riverview Hotel changes regularly according to seasonal produce availability, and diners can expect autumnal dishes such as Berkshire pork neck with pickled apple, parsnip & black pudding, or crispy duck with red cabbage, lentils & pinenuts.