Unexpectedly great experience, food is on point , experimental, and delicious. Friendly service and cosy atmosphere. Perfect spot for a date, or foodies. Recommend!
11 May 2023
- Pork pie, glazed rib, carrot, cavolo nero, fondant potato, jus
- Wild garlic gnocchi, pickled shimeji mushrooms, Cashel blue cheese, hazelnut, cep cream
- Lemon tart, meringue, basil, sorbet
- Richmond chips
For some reason I feel like Richmond just isn't talked enough for some reason. I haven't been here in a long time, and I'm very glad to have come back, especially considering their pre-theatre/early bird menu is such great value.
The gnocchi starter was a big surprise - the gnocchi was incredibly soft, fluffy and melting in the mouth. Despite that, it tasted and mouth-felt very light, thanks to the gnocchi texture, sharpness of blue cheese and tang from the mushrooms.
The pie main was meatily luscious. The pie might seem small, but considering it was jammed full of crumbly, savoury pork meat, it was just right. The rib was a nice touch and was moreish in the way only ribs can evoke. The purée, carrot and spud fondant were great contrasts to the meat; brightening, complementing and refreshing the meatiness with vegetal sweetness.
The dessert was nice, but a bit of a let down as the soft lemon filling couldn't hold well against the harder, sturdy 'crust', meaning it was a bit awkward to eat with a spoon (I almost wish I just picked it up like a sandwich biscuit). The main noteworthy thing that brought this dessert forward was the sesame tuile/praline thingies. Though delicious, because the rest of the dish was relatively subtle, it did overpower things.
Special shout-out to the Richmond chips - extremely well done spuds with a thin but crisp and crunchy exterior, and a tender, fluffy and moist interior.
02 May 2023