Eight months after flood waters inundated its riverside premises, Riverbar + Kitchen is officially open with a new look and a fresh menu. Boasting an aesthetic that uses Miami Beach shacks as inspiration (think white-washed wooden features blended with contemporary restaurant fittings), Riverbar + Kitchen retains the breezy, carefree vibe of its previous incarnation (as well as its iconic yellow-striped umbrellas) while also delivering something fresh and new. From 7:00 am, riverside walkers can pop into Riverbar + Kitchen for breakfast bites like honey-roasted granola, banana, cinnamon and natural yoghurt, buttermilk pancakes with maple syrup and berries, and the Riverbar breakfast bowl, which boasts quinoa, kale, avocado, cherry tomato and a soft-boiled egg. The lunch and dinner offering is accessible and perfectly suited to express lunches, afternoon snacks and group dinners. Snacks such as grilled half-shell scallops with caper and lemon and Moreton Bay bug sliders with pickles and kewpie lead into raw dishes like cooked Queensland tiger prawns with spicy cocktail sauce and kingfish crudo with finger lime, chives and olive oil. Larger portions include a selection of shareable pizzas and flatbreads, and mains like spanner crab spaghetti with chilli, garlic and parsley, char-grilled cauliflower with raisins, pine nuts and soft herbs, and 300-g Darling Downs pasture-fed sirloin on the bone, served with baby gem lettuce and red wine jus. As for the tipples, Riverbar’s new-look bar program features signature cocktails (including seasonal slushies) and shared cocktail jugs, available alongside a selection of wine and beer.