Check out our delicious new Autumn Menu

We are working with some of the best suppliers Victoria has to offer, and our Head Chef Franco Caruso and his team have created an exciting new Autumn menu. Here are just some of the dishes we would love you to come and try.

Pasture fed Hopkins River Black Angus eye fillet, roasted beets, house matured shaved mimolette, sauteed Sapphire potatoes, parsnip, caramelised shallots and freshly grated horseradish    

Roast free range Glenloth Game chicken(breast and leg), white bean caponata, ash baked aubergine, salsa verde, green beans and gremolata.

Free range Golden Plains pork belly with sage and onion stuffing, caramelised apples,dry cured bacon, celeriac, mulled cider soaked prunes and roasting juices.


As always, here at Richmond Hill Cafe & Larder we bring you the best quality and ethically produced meats we can get our hands on.

Summer time at RHCL

Summer has arrived here at Richmond Hill Cafe & Larder, come over and check out some of new seasonal dishes.

Salad of Crystal Bay Prawns w/ San Daniele prosciutto, watermelon, white balsamic roasted peaches, smoked tomato jam, avocado and rye bread

Seared local bay caught snapper w/ salad of green mango and spanner crab, spring onion, coriander and lime dressing

Asparagus and house matured Caprinelle Goats Cheese tart in walnut sabile pastry w/ truffled green beans, heirloom tomatoes, fresh peas and candied walnut salad

Twice cooked free range Western plains pork belly, sweet and sour carrot and orange puree, chargrilled pineapple chutney, dry cured bacon and Chinese spiced pork braising juices

Slow cooked King Salmon in lemon and extra virgin olive oil w/ snow pea and green apple slaw, roasted hazelnuts, baby celery cress and nebbiolo verjus jelly

Featured Chef in The Age Epicure

Check out our head chef Franco Caruso. He is featured in this week's The Age Epicure.
http://www.theage.com.au/entertainment/restaurants-and-bars/tuesday-roast-franco-caruso-20111203-1obzo.html

RHCL Fruit Platter

Finally Summer has arrived and it is the perfect time to come on down to RHCL and enjoy our seasonal fruit platter. An amazing dish which includes a selection of seasonal fruit, blood orange jelly and five seed crunch. Kylie Minogue(who was in last week) loved it, especially the blood orange jelly.

Loving the celebrity vibe at Richmond Hill, stay tuned because you never know who else will show up.

Traditional Afternoon Tea

Book now for our Christmas themed afternoon tea at Richmond Hill Cafe & Larder. 23rd December 2011
Sample a range of sweet and savoury delights including finger sandwiches, little tartlets, house made mince pies, a glass of bubbles on arrival and a bottomless pot of tea.

The perfect way to spend an afternoon with friends!

Book for Friday 23rd December 2011 on 9421 2808
$45.00 per person     

This weeks fish special at RHCL

Seared Harpuka, green mango and spanner crab salad, chargrilled Crystal Bay prawns, spring onion, coriander and red chilli.

Fort St Antoine -Marcel Petite Comte!

 

Hard to believe is the fact that Comte is France’s biggest selling hard cheese and represents the largest volume of all cheese protected by the A.O.C system.

Commonly thought of as a type of gruyere a name that originally came from the forests in the French and Swiss Alps –known as ‘Gruyeres’ which were once used as fuel to heat the huge copper cauldrons of milk often containing up to 500 litres of milk for one whole cheese! Around 30 cow’s milkings!

This particular Comte is made and matured by a Monsieur Marcel Petite in the side of a mountain which was once a fort. The cave is at 1,100 metres and is named Fort Saint-Antoine. This cheese is made in the small dairy of ‘Tres Major’ in the Jura mountains and are carefully graded and ripened for a minimum of 12 months at Fort St-Antoine. The huge naturally humidified caves can hold around 60,000 wheels of cheese and require constant turning, rubbing and in the early stages brining.

The resulting cheeses reminiscent of handfuls of pureed sweet cashews honey and flowers. The milk is from the famous Montbeliard cow’s who famously wander calmly through the highlands bells clanging around their necks- grazing on the rich, abundant pastures in the French Alps.