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.