River House unveils its next chapter with a new culinary team and elevated waterfront dining
There’s a new energy flowing through River House. The Southport waterfront favourite has unveiled an ambitious next chapter, welcoming a new culinary team, refined menus and a calendar of experiences that transforms the venue into an all-day destination by the river.
Leading the evolution of River House are newly appointed chefs Kristian Howard and Lilian Bourcet, whose combined experience spans Michelin-starred kitchens, luxury hotels and some of the Gold Coast’s most respected restaurants. Kristian brings more than two decades of local experience, having cooked at Sheraton Gold Coast, Palm Meadows Golf Resort and former icon Shuck on Tedder, while French-born Lilian’s career has included a Michelin-starred restaurant alongside acclaimed roles at Sofitel Gold Coast’s Room81 and Bistro On3, The Sovereign Restaurant and Royal Pines Resort. Together, they’re steering River House towards a menu that blends refined European technique with premium Australian produce and exceptional local seafood.
The menu embraces the venue’s riverside setting with dishes that feel polished without being overly formal. Seafood naturally takes centre stage, from oysters served six different ways and elegant crudo plates through to local king prawns finished with preserved lemon butter, Moreton Bay bug thermidor with dill and lemon risotto, and the venue’s signature crab lasagne layered with rich tomato and abalone cream. Heartier options include slow-cooked Wagyu beef cheeks with truffle potato mousseline, Emerald Valley lamb rump, premium Australian steaks and house-made pasta like slipper lobster tortellini and king-prawn linguine. If you’re looking to sample the breadth of the kitchen’s new direction, the River House Tasting Experience brings together a curated selection of the menu’s standout dishes.
The next chapter isn’t confined to lunch and dinner. River House has also introduced an elevated weekend breakfast, giving locals another reason to settle in by the water. The morning menu features dishes including blue swimmer crab croque monsieur, miso salmon scrambled eggs topped with aburi salmon and salmon caviar, and signature fluffy pancakes finished with River House berry compote and burnt honey glaze. Those keen to stretch brunch into the afternoon can also settle in for the venue’s new bottomless brunch, available from 10:00 am on weekends.
The transformation extends beyond the kitchen. A newly opened private jetty now allows guests to arrive by boat, while a striking new entrance, refreshed interiors, curated artwork and renovated guest amenities elevate the overall experience. Weekend mornings also bring the River House Markets, where visitors can browse local growers, artisan producers and fresh flowers over coffee by the river, while Mondays are now dedicated to locals, with $5 BYO corkage available across lunch and dinner.
The vision, according to the team behind River House, is to create something far greater than a restaurant – a place where guests can arrive by car or boat, start the day with breakfast, celebrate milestones over dinner, browse weekend markets or simply spend a few unhurried hours by the water. With an accomplished new culinary team, a refined menu and a growing calendar of experiences, River House is entering its next chapter with plenty of momentum.
Head to The Directory for opening times.
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