Autumn Lunch
available from 11.30am

Something to share

Richmond Hill’s famous grilled cheesy toast
11.90

with spicy RHCL Eggplant & Chilli Pickle
13.90

Duck liver parfait with organic apple jelly, Tarago black olive jam, candied walnuts and brioche
18.50

Tuna & potato croquettes with a Piedmontese dipping sauce of garlic & anchovies
15.00

Charcuterie board with terrine ‘fatto in casa’, duck neck sausage with pear & sage chutney,
pork, rabbit & Cognac rillette, Wagyu bresaola, fig & quince preserve, Italian prosciutto, cornichons
and grilled organic sourdough
34.00

 

Mains

Salad of octopus in Fino with kipfler potatoes, chorizo, capers, horseradish aioli, parsley and paprika
24.00
 
Roasted scallops with black pudding emulsion, cauliflower, sherry soaked golden raisins, puffed quinoa,
apple & celery
26.00

Tart of mushroom, buttered leeks & goat’s cheese with butternut pumpkin purée, confit garlic,
shallots, fried parsley and pancetta vinaigrette

26.00

Bruschetta of organic baby beetroot, Italian prosciutto, Holy Goat fromage frais, celeriac, watercress and orange infused, extra virgin olive oil
19.50 

Wet-roasted capretto (kid) in the Roman style with breadcrumbs & Parmesan, green olives,
fried white rice polenta and gremolata seasoning
29.50        

Caesar salad of baby cos hearts, streaky bacon, poached egg, anchovies, croutons and Parmesan wafers
19.50  

Spanner crab risotto with tomato, lemon & fennel mascarpone, roasted chilli, chives and avocado semifreddo
28.00 

Girasole (sunflower folded pasta) of cottechino & chestnuts with a sauce of lentils, pancetta,
mustard fruits, tomato, lemon, celery leaves and parsley
24.50 

Roasted Glenloth free-range chicken with truffled white pudding, wild nettles, saffron & sage gnocchi,
sautéed mushrooms and rosemary
31.50 

Steak sandwich – Hopkins River scotch fillet with smoked tomato chutney, Fontina cheese, rocket,
a chopped egg, cornichons & tarragon aioli, served with polenta chips
28.50

 

Sides

Bowl of chips with garlic aioli or RHCL Super Tomato Sauce
8.50

Autumn truffled coleslaw with Savoy & purple cabbage, shallots, carrot and walnut oil

9.50

Rocket salad with shaved pear, Parmesan and aged balsamic vinegar
9.50

Toasted grain salad of buckwheat, pearl barley & quinoa, sheep’s milk, honey and roasted almonds

11.50

 

Cheeses

A selection of 3 cheeses from the blackboard, served with Chimmy’s baguette, walnut bread and RHCL Fig and Quince Preserve
24.00 each

extra cheese
8.50

with muscatels, quince paste or RHCL fig salami
2.50

with house-made lavoche
2.50

with cornichons OR freshly cracked walnuts
2.00