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Queen's Birthday Weekend is business as usual for us.. Sat 830am 6pm Sun 830am - 5pm Mon 830am - 5pm Have a delicious breakfast or lunch in The Cafe, pop into The Cheese Room & Larder and grab some cheese & wine for a wonderful end to the day and don't forget our Hamper Showroom is also open 7 days!
Soiree Dinner on the first Friday of every month...
... Richmond Hill is transformed into a gorgeous evening venue. Crisp white linen, candlelight and a special à la carte menu, created by our award winning, Executive Chef, Greg Feck. One of our Cheese Room experts will visit your table with our antique cheese trolley and offer you tastes of benchmark local & international cheeses. An exquisite experience not to be missed!
Bookings from 6.30pm
Friday 2nd July
Friday 6th August and so on...
This Winter our Cheese Club will be offering another beautiful Italian selection. Look out for: ‘Occeli Crutin Tartufo’, a crumbly cow & goat’s milk cheese with pieces of black truffle, ‘Robiola’, a baby,cow’s milk washed rind from the Valsassina Mountains, buffalo milk Parmesan and ‘Occelli Puma dia Paja’, a small sheep & goat’s milk white mould that is delicately soft with the scent of hazelnuts.
To become a member of the Cheese Club and receive regular and unique offers go to
www.rhcl.com.au or just give us a call 03 9421 2808
Cheese Fact
Did you know that if you were to look at the surface of a Brie of Camembert under a microscope it would look like millions of tiny mushrooms?! The caps of the mushroom form the white surface which protects the delicate cheese inside, while the stalks of the mushrooms ripen the firm curds as they grow making them soft.
Getting Married+Love Cheese =Cheese Wedding Cake!
Created from whole wheels of cheese, these are becoming a popular and spectacular alternative to the traditional fruit cake and make for a wonderful display.
Let our Cheese Room experts create a truly unique and memorable wedding cake for your special day using perfectly ripe wheels of local and imported cheese.
Chocolate and Chestnut Cream Roulade
For the sponge:
4 eggs
135g caster sugar
100g flour
30g cocoa powder
1. Whisk together the eggs and sugar until light and fluffy (about 5 mins)
2. Sift plain flour and cocoa powder together and gently fold into the eggs & sugar
3. Spread the sponge evenly over a parchment lined Swiss roll tray.
4. Bake at 180c for 10 mins
5. Turn sponge onto a clean tea towel sprinkled with caster sugar, remove parchment and leave to cool.
Chestnut Cream:
200ml cream
100g sweetened chestnut puree
1. Whisk cream and chestnut puree until stiff and spreadable
2. Spread the chestnut cream evenly over sponge and roll up 3. Refrigerate for 2 hours before serving
Sapore News
BYO on Sunday nights starts this Winter! To make a reservation call 9534 9666 or visit www.sapore.com.au
From Kim Coronica and the
Richmond Hill Cafe & Larder team.
48-50 Bridge Road Richmond, VIC, 3121
Tel: 61 3 9421 2808 Fax: 61 3 9421 2818
Email: thecafe@rhcl.com.au or visit www.rhcl.com.au
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I used to love the way everyone talked about food as if it were one of the most important things in life. And, of course it is. Without it we would die. Each of us eats about one thousand meals each year. It is my belief that we should try and make as many of these meals as we can truly memorable.
Robert Carrier
We love Winter and Winter loves us! Warm, bustling and inviting, we welcome you to come along and enjoy our heart warming new menu. Dishes include, 'calamari stuffed with farro, capers & currents braised in lobster stock', 'pressed pork belly with roasted apple', 'bruschetta of slow-cooked rabbit' and 'wild nettle tortellini of Moreton Bay bug'. Don’t forget desserts! Try our 'traditional apple strudel with clotted cream' or 'mini doughnuts in ginger and cinnamon sugar', and our fabulous house-made scones are back, served daily from 3pm.
Richmond Hill's Guest Chef
Justin North of Becasse, Sydney
Producer's Forum Dinner , Tuesday 24th August at 7pm
Masterclass, Wednesday 25th August at 7pm
We are very excited to welcome Justin North, Chef/Owner of Bécasse, Etch and more recently Plan B. Justin is also the author of ‘French Lessons’ and ‘Becasse - Inspirations & Flavours’.
‘New Zealand born, Justin North left home at 15 to pursue a career in cooking. As an apprentice he scooped the award pool, including, the much-coveted,New Zealand Apprentice Chef of the Year Award in 1994'. 'After several successful years overseas, Justin eventually re-joined Liam Tomlin back in Sydney at the elegant Banc Restaurant. He left Banc after two years and in 2001 opened his own restaurant: Bécasse with his wife Georgia. At Bécasse Justin fuses fine French cooking techniques with modern Australian style and ingredients. Late last year Justin opened a new restaurant: Etch on the site of the Mint Bar and Dining at Sydney’s Intercontinental Hotel.’
We are now taking bookings for both events, please contact us for more details, call 9421 2808 or thecafe@rhcl.com.au
Richmond Hill's Events
Bastille Evening
Wednesday 14th July at 7pm
We will tour the gastronomic landscape from Normandy to The Pyrénées. Enjoy some classic French favourites, sumptuous dessert and the best of French cheeses from our very own Cheese Room. A fabulous selection of French wines will be available for you to select from on the evening.
$85 per person, 5 courses
Bookings essential
Afternoon Tea
Wednesday 30th June from 3.30pm
A lovely way to wile away the afternoon! This Winter our pastry chef, Bronwyn, will create another faboulous tea featuring all those delicious Winter treats! Expect wonderful French pastries, savoury treats and scones with jam and clotted cream.
Don’t forget a glass of bubbles on arrival and a bottomless pot of tea.
$40 per person
Bookings essential
Fondue with Sophie Classon
Monday 16th August at 7pm
What better way to celebrate the season than with a traditional,warming cheese fondue! Sophie will guide you through the process of cooking your own fondue, using benchmark examples of cheese from our Cheese Room. Sophie’s experience and knowledge of cheese selection, maturation and care are exceptional and she will share her passion and knowledge with you during this classic demonstration and dinner. As well as the stunning cheese fondue there will be anti-pasto to start and a classic dessert to finish! No need for lunch that day!
Perfect for groups.
$105 per person, 4 courses with matched beer and wine
Bookings essential
If you can’t make it to our fondue evening why not host your own one at home? We can put together the cheeses & spices needed to create this famous dish at home.
Cheese Education
Cheese & Wine Matching Workshops
16th and 22nd June
13th, 20th and 28th July
3rd, 11th, 17th, 25th and 31st August
Let us take you on an exciting journey of cheese and wine matching.
Learn insightful information and hints and tips from our passionate cheese & wine enthusiasts.
These relaxed and enjoyable 1 ½ hour sessions will leave you inspired to share your new-found knowledge at many a dinner party!
Popular idea for corporate get-togethers, and if you can’t come to us, we can come to you.
$70 per person, 6.30pm start
Bookings essential
Hampers
If you have not visited the elegant showroom on the first floor, you must come along, have a glass of champagne and browse our extensive range. We can tailor the perfect gift for any occasion and can deliver anywhere in Australia, including cheese!
The Showroom is open 7 days or visit www.rhcl.com.au/hampers
Functions
Our newly renovated cafe is the perfect place for any social gathering or business dinner. Available 7 nights a week, subject to availability, our beautiful cafe interior suits any function style. We can accommodate up to 65 for sit down dinners and up to110 for cocktail style functions.
Let our experienced team make your event something to remember!
To view our function pack go to www.rhcl.com.au or call us on 03 9421 2808 for more information.
What to look forward to in Spring...
Patrizia Simone from ‘Simone’s of Bright'
will be returning to host another of her inspirational Umbrian dinners.
‘Cheese & Beer Matching’
hosted by Dave Bonighton, owner & cheif brewer at Mountain Goat Brewery and one our our in-house experts.
Keep an eye out for updates all of these events at www.rhcl.com.au
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