We are all very excited here at Richmond Hill Cafe and larder about writing our first ever blog. Its been a busy little fortnight here with fathers day yesterday and our Soiree to celebrate Spring last Friday night. Chef Franco Caruso put together a 5 course tasting menu inspired by Spring.
Holy goat fromage frais Panna cotta with a wild watercress mousse
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Ocean Trout cerviche with white & green asparagus, shaved fennel & blood orange
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New Seasons Rutherglen milk fed lamb loin with fresh peas, mint and salsa verde
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A selection of Septembers finest Cheeses from our award winning cheese room
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Caramelised pineapple tart tatin with spiced sugar, szechwan pepper and lychee sorbet
Also a new addition to this months lunch menu is Twice cooked Western Plains free range pork belly with a char grilled pineapple chutney, Inca berries, sweet and sour carrot puree, dry cured bacon and straw potato.
HEAD CHEF FRANCO CARUSO SAYS: the inspiration behind this dish comes from child hood memories of a mixture of gammon and pineapple and sweet and sour pork both Scottish specialities LOL!. the sweet and sour matches the pork perfectly and the western plains pork is a real quality Victorian product.
We have some great events coming up at Richmond Hill Cafe and Larder check out our website www.rhcl.com.au to book for our next Soiree on Friday 7th October or to book one of our fantastic Cheese and Wine matching workshops, the next one will be held on the 18 th October.
Come and visit of famous Cheese Room we have just cut open Coeur du Savoie a rich Alpine cheese from France full of nutty flavours with sweet undertones a real farmhouse cheese!!
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