| Winter Lunch | |
| available from 11.30am | |
| Something to share | |
| Richmond Hill’s famous grilled cheesy toast | 11.9 |
| with spicy RHCL Eggplant & Chilli Pickle | 13.9 |
| Scallop & cauliflower croquettes with black truffle aioli | 15 |
| Chicken liver parfait with organic apple jelly, Tarago black olive jam, candied walnuts and brioche | 18.5 |
| Charcuterie board with terrine ‘fatto in casa’, duck neck sausage with pear & sage chutney, pork, rabbit & Cognac rillette, bresaola, Italian proscuitto, Fig & Quince Preserve, cornichons and grilled organic sourdough | 34 |
| Mains | |
| Calamari Ripieni – calamari stuffed with farro, capers and currants braised in lobster stock with chorizo and cannellini beans | 26 |
| Carles Roquefort, buttered leek and chive tart in oatmeal pastry with a salad of candied walnuts, sundried figs, grilled king brown muchrooms and shaved cornichons | 21.5 |
| Pressed pork belly with a roasted baby apple, cauliflower dauphine & a salad of white anchovy, fennel and parsley | 27 |
| Porcini mushroom risotto with truffled crème fraîche, spring onions and Tuscan Pecorino | 25.5 |
| Bruschetta of slow cooked rabbit with Cerignola olives, capers, Parmesan and rocket with a Jerusalem artichoke vinaigrette | 19.5 |
| Slow braised shoulder of lamb with heirloom carrots in tomato, red wine and aromatics, served with | |
| white rice polenta fritters and parsnip chips | 28.5 |
| Caesar salad of baby cos hearts, streaky bacon, poached egg, anchovies, croutons and Parmesan wafers | 19.5 |
| Wild nettle tortellini of Moreton Bay bug meat with a Venetian style sauce made from local shellfish, saffron, chives and salted ricotta | 27 |
| Parmesan crumbed chicken schnitzel with a mixed selection of sautéed mushrooms, RHCL Tomato | |
| & Capsicum Relish, crispy rosemary and lemon | 29.5 |
| Steak sandwich – Hopkins River scotch fillet with smoked tomato chutney, Fontina cheese, rocket, sauce gribiche, served with polenta chips | 29.5 |
| Sides | |
| Bowl of chips with garlic aioli or RHCL Super Tomato Sauce | 8.5 |
| Cauliflower cheese – baked in béchamel with spring onions and gratinated Fromage de Meaux | 11.5 |
| Steamed seasonal greens with lemon infused extra virgin olive oil, dried chilli & crispy garlic | 9.5 |
| Rocket salad with shaved pear, Parmesan and aged balsamic vinegar | 9.5 |
| Cheeses | |
| A selection of 3 cheeses from the blackboard, served with Chimmy’s baguette, walnut bread and RHCL Fig & Quince Preserve | 26 |
| each extra cheese | 9.5 |
| with muscatels, quince paste, RHCL fig salami or house-made lavoche | 2.5 |
| with cornichons OR freshly cracked walnuts | 2 |
