Name: RIVERBANK Restaurant
Address: Dvořákovo Nábrežie 6, Bratislava, Slovakia, 7528/6, Slovakia
Telephone: +421910872168
Price range: $$$

Reserve now

RIVERBANK Restaurant

Call to Reserve: +421910872168

Click HERE for reservation.

Parking for restaurant guests is provided in the underground parking lot on the -2nd floor (3 hours free of charge).

Monday - Friday 11:30 - 22:00

Christmas menu

24.12.2022; 6 PM - 10 PM

99 €/person Standard Menu A or B; 65 €/person Vegetarian Menu

More information and reservations: +421 910 872 168 or riverbank@grandriverpark.com

Standard Christmas menu A

Slovak traditions at the Christmas table

Apple, whole nuts, traditional Christmas biscuits with honey and garlic (1,3,7,8)

Lightly smoked trout with cucumber, egg and buttermilk

(1,4,7,10)

Roasted barley with dried forest mushrooms, garlic and marjoram

(1,7)

Fresh water fish soup with vegetable, meat, fish roe and toasted bread

(1,4)

Deep fried breaded sturgeon with mayo potato salad

(1,3,4,7)

Lemon cake with Italian meringue and raspberries sauce

(1,3,7)

Standard Christmas menu B

Slovak traditions at the Christmas table

Apple, whole nuts, traditional Christmas biscuits with honey and garlic (1, 8)

Lightly smoked trout with cucumber, egg and buttermilk

(1,4,7,10)

Oven baked barley with dried forest mushrooms, garlic and majoran

(7)

Chicken broth , home made noodles, meat, root vegetables

(1,3,9)

Slow roasted beef short ribs Burgundy style with mushrooms and vegetable roots

(7,9)

Lemon cake with Italian meringue and raspberries sauce

(1,3,7)

Vegetarian menu

Slovak traditions at the Christmas table

Apple, whole nuts, traditional Christmas biscuits with honey and garlic (1, 8)

Roasted beetroot with horse radish, apples and sour cream

(6,7)

White sweet and sour lentil soup with potatoes and dill

(7)

Oven baked barley with dried forest mushrooms, garlic and marjoram

(7)

Lemon cake with Italian meringue and raspberries sauce

(1,3,7)

New Year's Eve Buffet

31.12.2022, 19:00 - 00:30

165 € / person

Includes a welcome drink - 0,15lt Champagne

Reserve your table by calling +421 910 872 168 or via email riverbank@Grandriverpark.com

Cold Buffet

Fresh Oysters

Sushi & sushi maki

ginger, wasabi, soy sauce

Salmon Caviar

egg and mayo

Graved salmon

with mustard sauce

Boiled prawns

cous cous with vegetable and fruits

Duck foie gras paté

brioche

Marinated beef

with togarashi spices, coconut and carrot

Beef tartar

with capers

Roasted pumpkin

with lemon dressing and curd cheese

Capresse

Fresh leaves salad station

dressings

Greek salad

with feta cheese

Soups

Tom Kha Gai Soup

chicken, ginger, noodles, mushrooms

Borscht

Hot Buffet

Grilled salmon

mangold, teriyaki sauce

Veal cheeks „Burgundy“

potato purée

Deep fried duck manchons

lentil salad

Gratinated potatoes

with vegetable

Freshly Cut

Roasted beef sirloin

Lamb chops

with herbs crust

Boiled ham

Sides

Boiled potatoes

Potato purée

(7)

Roasted mushrooms with garlic and butter

Grilled vegetables

Dessert

Cheese variety

walnuts, grapes, bread

Cheesecake

Chocolate fountaine

variety of fresh fruit

Profiteroles

Selection of our homemade desserts

Selection of sliced fruits

New Year's brunch

1.1.2023

69 €/adult and children from 11 years old; 34,5 €/children fom 5 to 11 years old; 0 € children up to 5 years old

Reserve your table by calling +421 910 872 168 or via email riverbank@Grandriverpark.com

Starters

Fish marinated in vinegar

(3,4,7,10)

Hard-boiled egg in aspic with vegetable and ham

(3,7,9,10)

Roast beef with Gribiche sauce

(3,7,9,10)

Mozzarella with tomatoes and basil

(7)

Spreads: pork cracklings, quark with pepper

(3,7,9,10)

Salads

Mesclun salad with condiments and dressings

Beet-root salad with horse-radish and apples

Homemade cabbage salad

Soups

Hen broth with meat, vegetable and fried sliced pancakes

(1,3,7)

White sour cabbage soup with smoked pork

(3,7)

Hot Buffet

Roasted cat fish with bell pepper sauce and, spaetzi with quark

(4,7)

Roasted duck with cabbage and lokše

(7)

Classic beef goulash with rice

Deep fried breaded pork with potato salad

(1,3,7,10)

Tortellini stuffed with spinach and ricotta cheese in tomato sauce

(1,3,7)

Side dishes

Boiled potatoes

(7)

Potato purée

Small potato dumplings with parsley

(1,3,7)

Cream baked potatoes

(3,7)

Desserts

Potato gnocchi (Šúlance)

(1,3)

Selection of homemade desserts

Selection of bread, butter

(1,7,8,11)

À la carte

Starters

Trout

graved with horse radish, cucumber and mustard (Contains 1, 3, 4, 7, 10)

Octopus

carpaccio with eggplant, tomato and parsley mayo (Contains 3, 14)

Kohlrabi

carpaccio with herb pesto, fermented celeriac and hazelnuts (can be served in vegan style) (Contains 7, 8, 9, 10)

Cabbage

roasted with walnuts, marinated lemon and fresh dill dressing (Contains 3, 7, 8)

Duck

pan fried Foie gras terrine with apple purée and black currant wine sauce (Contains 1, 3, 7)

Veal

grilled sweetbreads with parsnips and veal jus with black truffle butter (Contains 7, 9)

Soups

Halászlé

traditional peppered fresh water fish soup with fish roe and bread croutons (Contains 4)

Beef

heavy tail and ribs broth with vegetables and homemade noodles (Contains: 1, 3, 9)

Salads

Romaine lettuce

with anchovy dressing with carrot, parmesan, bread croutons and bacon / with deep-fried chicken breast (Contains 1, 3, 4, 7, 10)

Mesclun

with honey baked goat cheese, lime dressing with Dijon mustard and sunflower seeds (Contains 7, 10)

Chef recommends

Game

grilled saddle and duck Foie gras with roasted vegetable, rosehip jam and hazelnuts (deer, fallow deer or venison – seasonal) (Contains 1, 7, 8)

Main Courses

Wheat

sprouted red wheat with parsnips, seasonal mushrooms, egg and basil (can be served in vegan style) (Contains 1, 3, 7, 8)

Sturgeon

grilled with cauliflower, onion velouté and Beluga lentil (Contains 4, 7, 9, 10)

Pikeperch

grilled filet with buttered vegetable and bell pepper sauce with spaetzli, quark and dill (Contains 1, 3, 4, 7)

Beef

roasted short ribs with red wine sauce, potato purée and roots vegetable (Contains 7, 9)

Lamb

grilled saddle with sweet peas purée, sheep cheese foam, spring vegetable and herbs sauce (Contains 7, 9)

Quail

grilled breast with homemade stuffed pasta, corn and spiced tomato sauce (Contains 1, 3, 7, 9)

Desserts

Vanilla

classic crème brûlée served with pear compote and vanilla ice cream (Contains 3, 7)

Chocolate

cake with nuts, caramel and flax seeds (Contains 1, 3, 7, 8)

Meringue

crispy and soft meringue with chilled yoghurt soup, chocolate, seasonal fruits and raspberries - buttermilk ice cream (Contains 3, 7)

Apple

caramelized apple, granite and cinnamon sablé with roasted walnuts and apple foam (Contains 1, 8, 12)

Petit fours

selection of homemade pralines (Contains 1, 3, 7, 8)

Cheese / 100 g

selection of local and imported cheese (Contains 1, 3, 7, 8)

Tasting Menu

Best chefs choice Five course tasting menu 75 € (Wine pairing 45 €, Alcohol-free pairing 30 €)

Starters

Kohlrabi

carpaccio with herb pesto, fermented celeriac and hazelnuts (contains 7, 8, 9, 10)

Trout

graved with horse radish, cucumber and mustard (contains 1, 3, 4, 7, 10)

Cabbage

roasted with walnuts, marinated lemon and dill dressing (contains 3, 7, 8)

Main Courses

Pikeperch

grilled filet with buttered vegetable and bell pepper sauce with spaetzli, quark and dill (contains 1, 3, 4, 7)

Lamb

grilled saddle with sweet peas purée, sheep cheese foam, spring vegetable and herbs sauce (contains 7, 9)

Dessert

Apple

caramelized apple, granite and cinnamon sablé with roasted walnuts and apple foam (contains 1, 8, 12)

Business Lunch

2-COURSE MENU: €17.90

Monday - 28.11.2022

1. Tomato soup with basil and grana padano cheese (contains 7,9)

2. Grilled farmers supreme chicken breast with vegetable, red curry sauce and jasmine rice (hot spicy) (contains 4,6,10,11)

Tuesday - 29.11.2022

1. Lentil soup with vegetable (contains 1,3,9)

2. Braised rabbit in creamy sweet and sour velouté with mushrooms and bread bun (contains 1,3,7,9)

Wednesday - 30.11.2022

1. Hen broth with meat, vegetable roots and noodles (contains 1,3,9)

2. Deep fried meatloaf with braised kale, dill and potatoes ragout (contains 1,3,7,10)

Thursday - 1.12.2022

Closed due to a private event

Friday - 2.12.2022

Closed due to a private event

Duck Feast

Complete duck feast menu is suitable for 4-5 people. If interested, please order at least 2 days in advance: +421 910 872 168 or riverbank@grandriverpark.com.

You can compose the menu from individual items of duck feasts according to your requirements. We will then send you the price on request.

Amuse-bouche

Duck lard spread, cracklings and rilletes, homemade sourdough bread

Starter

Duck foie gras (approx. 600 g in raw state)

with apple chutney, homemade brioche and cranberries

Soup

Traditional poultry soup

with vegetable and noodles (1,3,7)

Main Dish

Slow roasted duck (approx. 4 kg in raw state - suitable for 4-5 persons)

with braised cabbage, breaded dumplings and traditional potato dough pancakes „lokše”

Dessert

according to season offer

Goose Feast

Complete goose feast menu is suitable for 6-7 people. If interested, please order at least 2 days in advance: +421 910 872 168 or riverbank@grandriverpark.com.

You Can Compose The Menu From Individual Items Of goose Feasts According To Your Requirements. We Will Then Send You The Price On Request.

Amuse-bouche

Goose lard spread, cracklings and rilletes, homemade sourdough bread (1,10)

Starter

Goose foie gras with apple chutney, homemade brioche and cranberries (approx. 700g in raw state)

Soup

Traditional poultry soup

with vegetable and noodles (1,3,7)

Main Dish

Slow roasted goose (approx. 4-5 kg in raw state - suitable for 6-7 persons)

with braised cabbage, breaded dumplings and traditional potato dough pancakes „lokše”

Dessert

according to season offer

Cuisine At The RIVERBANK Restaurant

Savor the unexpected gourmet dishes prepared by our creative culinary team led by Executive chef Jaroslav Žídek.

Spend the time with your family or business partner and explore the modern gastronomy with the outstanding view of the river Danube.

Menu Of Executive Chef Jaroslav Žídek The menu of Executive chef Jaroslav Žídek is always rich in high quality seasonal ingredients and local flavours.

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