Richmond Hill Cafe & Larder
| Where | 48-50 Bridge Road, Richmond, 3121—View map |
Contact | 03 9421 2808 thecafe@rhcl.com.au |
Website | www.rhcl.com.au |
Open | Breakfast Monday to Sunday 8:30 am to 5:00 pm |
Payment | EFTPOS, Visa, Mastercard, Diners, AMEX, Cash |
Diet | Soy |
Seating | Inside and outside |
Kids | Welcome |
Pets | Welcome |
Brilliant brekkie tipples and cheesy toasts
Claire Wiltshire 27 March 2009
The mention of breakfast in Bridge Rd Richmond can conjure horrible images of aggressive parking battles, prams blocking tight foot paths and single-minded bargain shoppers bustling past with oversized shopping bags. An unlikely place for the great Stephanie Alexander to open her relaxed eatery back in 1997 perhaps, but it has since become a renowned safehaven for foodies in this epicurean wasteland. Alexander may have since moved on, but Richmond Hill Cafe & Larder has kept her fine touch.
The first thing you notice after being seated in a trademark cane chair is the casual class of RHCL's patronage. The second is that the breakfast menu begins with drinks - real drinks! Bellini with peach nectar and a fantastically tangy martini made with Stoli, blood orange and house marmalade make for ideal breakfast tipples.
The menu evolves seasonally, which adds a continuous element of relevance to the food. A few great things about RHCL stay the same however, and the infamous “cheesy toast” is a standard that has been enjoyed by regulars since the place opened.
Eyes may boggle at the diversity of the menu and the sheer number of “fancy” ingredients on offer for brekkie. A simple avocado toast is accompanied by Meredith Dairy feta, mint and set on fire with fresh chilli. Buttermilk pancakes are loaded up with blueberries, pistachio praline, maple syrup and distinguished with house-made lemon curd.
Even the eggs are special, apparently farmed at the foothills of the Grampians, they taste glorious simply scrambled with parsley (and even better with smoked salmon).
Bowls of bircher are portioned just right for starters and are sparked up with strawberry and toasted almond. Alternatively, you may like to begin breakfast with an aromatic serve of rhubarb with rose geranium.
Most dishes are light, yet complex in flavour. The fluffy, delicately grilled brioche is enhanced with the warmth of vanilla bean mascarpone and lemon verbena-infused berries to balance out potential dryness. Another stand out dish, the corn and coriander fritters, are smoky and sweet with their wonderfully textured kernels and sparing use of salmon. They are accompanied with a soft-boiled egg and finished with relish.
RHCL is famous for its impressive cheese room, so be sure to re-invigorate the taste buds on the way out with a tasting or two. This is one larder that is laden with goodness.