Please scroll down to see all 3 menu options.

Winter Menu 1
$50 for 2 courses
$60 for 3 courses

STARTERS

Saporetti - Small Tastes

Saporetti is derived from the word Sapore (taste, flavour). Sample a chef's selection of small tastes that showcase some of the best produce available in Victoria with a few appearances made by some International favourites.

MAIN COURSE

Seafood Linguine
Sapore's signature with prawns, calamari, mussels, fish, chilli & parsley

Rabbit Gnocchi
Potato gnocchi made in-house with rabbit braised in tomato, capers & bay leaves, truffle butter and Parmesan

Roasted Chicken Breast
With buttered spinach and a tomato and olive sauce

Shoestring fries & rocket salads for the table

DESSERTS

Cheese
A selection from our humidity and temperature controlled Cheese Room at Richmond Hill Cafe & Larder.

Chocolate and cointreãu mousse with toasted marshmallow, passionfruit and salted chocolate caramels

TO FINISH

A choice of tea or coffee

Winter Menu 2
$60 for 2 courses
$70 for 3 couses

ENTREE

Salt & pepper calamari
Fried crispy and served with salad of radicchio and witlof

Risotto of the day

Beef Carpaccio
with a caper, cornichon and egg dressing, toasted garlic bread and celery hearts

MAIN COURSE

Seafood linguine
with prawns, calamari, mussels, fish, scallops, chilli and Parsley

Roasted Chicken Breast
With buttered spinach and a tomato and olive sauce

Market Fish
with capers, nicola potatoes, ‘salsa di mare’ and dill oil

Prime Cut of the Day
With mash potato, salsa verde and a veal jus

Shoe string fries & rocket salads for the table

DESSERT

Tiramisu
The 'Lucchesi' family recipe with toasted walnut bread

Chocolate and cointreãu mousse with toasted marshmallow, passionfruit and salted chocolate caramels

Zabaglione with winter fruits & candied almonds

TO FINISH

A choice of tea or coffee

Winter Menu 3

$70 for 2 courses
$80 for 3 courses

ENTRÉE

Oysters carefully selected, shucked and served natural
Or
Oysters “Kilpatrick" with pancetta, shallots, tomato and thyme

Citrus cured salmon ‘fatto in casa’ with cucumber, dill, capers, crème fraîche and watercress

Salt & pepper calamari
Fried crispy and served with salad of radicchio and witlof

Risotto of the day

Beef Carpaccio with a caper, cornichon and egg dressing, toasted garlic bread and celery heart

MAIN COURSE

Seafood linguine
with prawns, calamari, mussels, fish, chilli and parsley

Roasted baby chicken with a lemon, thyme & chilli mascarpone stuffing and a tomato and olive sauce

Atlantic salmon
with capers, nicola potatoes, ‘salsa di mare’ and dill oil

Duck ‘tre modi’ with braised Swiss chard, creamed parsnip and a sultana-masala sauce

Prime Cut of the Day
with garlic mash potato, salsa verde and a veal jus

Shoe string fries & rocket salads for the table

DESSERT

Tiramisu
The 'Lucchesi' family recipe with toasted walnut bread

Chocolate and cointreãu mousse with toasted marshmallow, passionfruit and salted chocolate caramels

Zabaglione with winter fruits & candied almonds

Cheese- A selection from our humidity and temperature controlled cheese room at Richmond Hill Café & Larder.

TO FINISH

A choice of tea or coffee