Hotel Richmond – Spring/Summer Menu Launch

The Hotel Richmond, tucked away upstairs on Rundle Mall, launched its new spring and summer menu and cocktail list last Thursday – and it went down a treat. Hotel Richmond is the Mecca of the Adelaide fashion scene, and with the unveiling of this new menu they have put themselves back on the foodie’s map of ‘go-to’ Adelaide restaurants.

Drinks will be flowing with the new spring and summer cocktail series, and even more so on Friday nights when they are 2 for 1 between 9 and 11pm! The cocktail highlights are the Watermelon Frosé, the Berry and Basil Gin, the Spiced Rum with Pomegranate, and the embodiment of summer in the fizzy Passionfruit, Orange and Thyme Gin. All cocktails come in the perfect social sharing jugs, which, of course, you’re going to finish off individually. As far as cocktails, and affordable ones at that, in the CBD, Hotel Richmond has you covered this summer.

The new spring and summer menu is available now, and here’s a sneak peak of what’s on offer (and vegetarians, not to worry, they’ve got you covered too):

Whitebait, Watercress, Radish and Rocket Aioli with Lemon – If you’re looking for a light finger food to accompany your cocktails, other than chips, this whitebait entrée is certainly for you. With flavors to match even the best salt and pepper squid, a pub classic, this starter reinvents the seafood favourite with a lesser used fish. The gamble has paid off, because the mouthfuls of these tiny fried whitebaits are perfectly seasoned and perfect for sharing.

Tomato and Basil Arancini with Aioli – You can’t really go wrong with arancini, can you? It’s a winning dish every time. I mean, who doesn’t like heavenly deep fried balls of risotto. Hotel Richmond steps it up one further by adding aioli to the mix, and it is a taste sensation. The creamier the better I say!

Pumpkin, Goats Curd Tart with Rocket, Pumpkin Seed Salad, Beetroot Relish and Honey Dressing – I think we may have found the savory tart of the year with this one. Perfectly blended pumpkin and goats curd cheese is encased in a crispy pastry shell and sits on a bed of beetroot relish, and then a rocket and pumpkin seed salad is glazed with a honey dressing – O.M.G. If you aren’t salivating after reading that you obviously weren’t paying attention, because this is one entrée that is sure to make you drool.

Atlantic Salmon with Freekeh, Peas, Mint, Feta and Pomegranate Molasses – This salmon dish is a summer sensation. A generous portion of silky, flakey salmon is plated neatly on top of a salad of freekeh, peas, mint and feta with a pomegranate molasses drizzled around it. It is a delightfully fresh dish which marries all of the flavours perfectly. Put your pots and pans away, because dinner is served at Hotel Richmond.

Lamb Rump on Pearl Couscous with Spinach, Orange and Harissa Yoghurt – This dish serves a tender, pink lamb rump with Mediterranean influences. The pearl couscous is tossed with citrusy sweet orange segments, along with wilted spinach – so it’s a meal Popeye would wholeheartedly approve of. The harissa yogurt dolloped on top ties the whole meal together, and it’s delicious. In fact, I would order a side pot of the yogurt sauce on it’s own because it’s that fantastic! But don’t take my word for it, try it yourself this summer.

Passionfruit Curd Pavlova Roulade with Raspberry Sorbet – What summer menu would be complete without this iconic Aussie dessert? Hotel Richmond brings a Nigella-style twist to the classic meringue treat by adding a passionfruit curd which is tart, sweet and creamy. The raspberry sorbet accompanying the pavlova makes for a banging combination, you’ll no doubt be asking for the recipe!

Orange Crème Caramel with a Chai Shortbread Crumble – The best crème caramels have a seriously satisfying wobble when you shake the plate, and Hotel Richmond’s wobble is on point. It is light, smooth, and most importantly delicious. For those of you looking for a dessert that isn’t super rich, or super sweet this is the dish for you. The orange infused crème caramel delivers the right amount of sweetness, and the subtle chai shortbread crumble gives that much needed crunch. I would happily order seconds of this dessert, and I’m sure you would too.

Hotel Richmond has a distinctive and characteristic ambiance unlike any other restaurant in Adelaide, and their new menu fits in perfectly with their laid back cosmopolitan vibe. They’re open daily for lunch from 12pm, and Monday to Saturday for dinner from 6pm, so be sure to gather some friends and get a table while you can.

Words by Erin Gear

WHERE: 128 Rundle Mall, Adelaide

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