There's quite a few new dishes on the a la carte menu and naturally we can't resist trying them.
Quail - boned and filled with pork, chestnuts and shiitakes, steamed in cavolo nero, quail consommé
This is quite a delicate offering, the consomme is very light and soothing
Octopus - slow cooked in olive oil, warm salad of chorizo and kipflers, parsley, garlic, lemon
The octopus has just the most amazing texture, I don't think we've enjoyed one this tender. The octopus and kipflers have been sliced into discs and you'll be hard pressed to decide which is more tender. Make sure you have plenty of bread - you'll want to mop up those lovely juices.
Pork and Fennel Sausage Risotto with Lentils
Duck breast & mushrooms
Ironstone Cheddar, Lochleilan Kaarimba and Strzelecki Blue
Church St Enoteca
527 Church Street, Richmond
Phone: 9428 7898
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late