Pittwater Life November 2017 Issue

formulated by co-owner Mint
and team.
Chef’s specials include
‘Angry Seafood’ (a spicy
seafood stir-fry), Pad Cha
Duck (stir-fried with wild
ginger, basil, red chilli and
green peppercorn), and
‘Heavenly’ Sizzling Beef
(marinated in sesame oil with
oyster sauce, onion, shallot
and roasted sesame seeds).
Enjoy Larb Chicken Mince
– which features chicken,
chillies, toasted rice, onion
and mint – or the Kana Moo
Grob, which is a stir-fry
broccoli dish with oyster sauce
and garlic. For street food you
can’t go past the crispy skin
pork stir fry with green beans,
red chilli, kaffir lime leaves
and prik khing sauce.
Or try their delectable
seafood dishes including
whole fried baby barramundi,
crispy soft shell crab or salt
and pepper squid.
Fried rice, noodle dishes,
curry, and soups are also
favourites...
Located near the corner
where sharing is encouraged,”
said Hayden.
“I’m really looking forward
to what other great ideas
we can come up with in the
coming months.”
The Mill @ Avalon Beach (19
Avalon Pde) is open Tuesday
to Sunday, 3pm to late.
The Local Voice Since 1991
of Old Barrenjoey Road and
Avalon Parade, Sabiang
boasts a smart, industrialstyle
interior with soft
colours and soothing blackand-white
wall prints.
There’s outdoor seating
too – perfect as the weather
heats up. Open seven days;
takeaway pick-up or delivery.
Riva Bar &
Kitchen
8/57 Avalon Pde,
Avalon Beach
OPENING HOURS
Lunch 11.30am-3pm Wed-Sat
Dinner 5.30-10pm Mon-Sat
CUISINE
Modern Australian
PRICE RANGE
Entrees $14-$19
Mains $30-$32
Desserts $14
BOOKINGS 9918 4007
Avalon’s latest up-market
eatery boasts a stylish
interior and mouth-watering
contemporary menu crafted
by experienced chef Rishi
(ex Berowra Waters Inn) at
exceptional value (3-course
special only $55).
Tuck into entrees including
Kingfish Carpaccio, lime,
chilli vinaigrette and pickled
cucumber and watercress
salad, or Crispy-skin Pork
Belly with port-braised
cabbage and apple and
saffron puree (both ($16).
Mains include Slowpoached
Salmon, dried olives,
orange and fennel and ginger
cream, Baby Chicken stuffed
with pistachios, porcine
and brioche served with
mushroom sauce (both $30),
and 8-hours Slow-cooked
Glazed Wagyu Beef Brisket,
truffle mashed potato, speck
and wild mushroom ($32).
Plus all vegan, vegetarian,
gluten-free, nut allergy or
other special requirements
can be catered for with
advance notice.
Kids meals Including Fish
and Chips, Pasta or Chicken
and Chips) are $12; BYO
offered only Monday, Tuesday
and Wednesday. Bookings
9918 4007.
NOVEMBER 2017 63
Dining Guide