Richmond Hill Cafe & Larder

50 Bridge Rd
Richmond, 3121

(03) 9421 2808

The iconic Richmond Hill Cafe & Larder which opened it's doors in 1997, has seen many changes throughout its 14 years in operation. Different owners and different chefs have walked these legendary floors. The one thing that has never altered however, has been the high quality of food and produce that RHCL has always adhered to serve you. 2011 has been one of these years of change.

At the start of 2011 the Cafe was seamlessly taken over by Lou Daoud, an old hand in the hospitality industry, and appointed as Head Chef was Franco Caruso. Who is this Franco Caruso? I hear you ask. Well, he is rather new in the Australian food scene as he has only been here for 3 years. However he has a backlog of experience in his native Scotland and throughout the UK. Working at Michelin Star restaurants and taking out many awards, including the prestigious Young Scottish Chef of the Year, and being recommended for 3 Rosettes in the last restaurant he headed. He left the UK after falling madly in love with a gorgeous and talented Melburnian(me), and is now setting his sights on doing the best he can here in Australia. So the UK's loss has indeed been Melbourne's gain. You're welcome.

Richmond Hill Cafe & Larder's ethos has always been to use the best possible seasonal produce, which is why season after season the menu changes, allowing the chefs to give you food that is at its freshest and at its peak. On the 1st Friday of every month, this foodie haven gives you the chance to 'Celebrate the Seasons'. Offering their customers a dinner menu that has been especially designed with that month in mind, in order to showcase what beautiful produce Australia has to offer.

Holy Goat fromage fraise mousse, wild watercress panna cotta, toasted oatcake crumble and smoked almonds.

Ocean trout ceviche with white and green asparagus, shaved fennel and blood orange

New Seasons Rutherglen milk fed lamb loin with fresh peas, mint and salsa verde

Selection of September Cheeses from the award winning Cheese Room

Caramelised tart tatin with spiced sugar, szechuan pepper and lychee sorbet

Oh dear me, what a meal. The Holy Goat fromage fraise mousse and wild watercress panna cotta was unlike anything I have ever tasted or could have expected. It was light and perfect starter to the rest of my meal.  

Now, I am of Chilean decent, so I know my ceviche and I was really impressed by the Ocean trout. The  white and green asparagus with the shaved fennel were a great addition and the blood orange was beautiful, definitely not what we have done back in the old country but I think the folks back home could learn something from this.

Delicious melt in your mouth New Seasons Rutherglen milk fed lamb cooked 2 ways was next, along with fresh peas, mint and salsa verde. It was a perfect match.

Needless to say one of the courses was a cheese platter, its is Richmond Hill after all, and going to RHCL and not sampling the cheese would be like going to David Jones and not giving yourself a cheeky spritz at the perfume counters. It's just the done thing. Manchego and a washed rind were my choices.

Dessert? Yes please. Caramelised pineapple tart tatin, oh so good, and I never would have thought of putting szechuan pepper with lychee to make a brilliant sorbet. Clever.

Dining at RHCL has a very different feel to their usual day time ambiance. The food is equally as amazing of course and there is still the familiar brown aprons  and the comforting smell coming from the cheese room as you enter. However there isn't the hustle and bustle vibe that usually accompanies the day time visits.

If you've not eaten at RHCL then book yourselves in and see why even throughout the changes, they have still managed to maintain the reputation they have.

The next 'Celebrate the Seasons' will be held on Friday the 7th of October, 4th of November and so on. Bookings are essential. Considering last months feast, I can only imagine what goodies the boys will have for us. I can't wait.