UPDATED 02.06-We are back, accommodation only from 05.06 with contactless check-in.
Risby Cove restaurant is temporarily closed- We reopening on 02/09/20 for dinner; Take away availableBookings are essential firstname.lastname@example.org
We are offering BBQ HAMPER; please check our options
During this unique situation the safety of our staff, families, communities, and customers is our top priority. Risby Cove made the decision to close due to the Covid-19 situation around the country and wait it out. We’re turning the lights down….not off!
Any future enquiries, please do not hesitate to contact us at email@example.com or 24h phone number 0474749443
Risby Cove holds an optimistic view…We will get through this!
See you soon!
Risby Cove Family
While we recognize this change in services might be a disappointment for our guests, the safety of our team, guests and community is our number one priority.
Thank you for your support during these unprecedented times. Risby Cove Team #supportlocalbusiness #supportlocal #tassiestyle
Our menu changes every season and features primarily locally grown produce.
Our head chef, create every dish to highlight taste, feature local produce where possible and demonstrate creativity.
The shortest way to anyone’s heart is through their stomach. And that’s why Shanaka’s loves making good food. Even after a busy day at work, Shanaka would not hesitate to get busy in the kitchen. He believes that it is important to pay attention to good food because it is what sustains life. Starting his career at age 18 as a hotelier, he worked his way to the top in the kitchens of some of Sri Lanka’ top hotels such as Ceylon Continental, Aitken Spence, John Keells, Blue Waters and Taj Samudra. His work in Australia as a Sous Chef in Water line restaurant which received an award for ‘Best Restaurant in QLD 2017’ was a proud moment in his career.
His passion for the culinary arts keeps him eager to learn, experiment and introduce more. His current job as a our chef at Risby Cove is a logical next step in his quest for international exposure to learn culinary concepts. His skills include banqueting, managing food cost, creating recipes, customer-based menu engineering, waste management, ISO 22000 and HACCP.
We love him because he brings in a vast wealth of experience, knowledge and passion for the culinary arts. Also, his cooking is to die for.
a la carte dining