Churchers On Richmond Hill
Editorial
Churchers on Richmond Hill has had quite a history. Housed in a bluestone-fronted Victorian two storey building dating from the 1870s, its former residents include a doctor's surgery and a stately home, and during WWII it served as the headquarters for the cartography section of the RAAF. Today it is home to a fine dining restaurant, bar and function venue that makes full use of its gorgeous structure, gardens, and idyllic location. Expect crisp white linens, elegantly stylish furnishings and exceptional service.
Chef and owner Ian Pontin has created a modern Australian and international menu that is complemented by a predominantly Australian boutique wine list. Nibble on a garlic loaf or ciabatta with olive tapenade and extra virgin olive oil while perusing the menu. Follow with baby squid dusted with lemon pepper, wok-tossed in burnt butter and served on steamed baby bok choy with tomato consomme, or the oven-roasted capsicum filled with a pumpkin, mushroom and fetta risotto, lightly drizzled with basil pesto. Larger options might include oven-roasted, grain-fed beef tenderloin on a bed of spinach and potato mash with a red wine and garlic jus, or the double baked free-range duck served with waxed potatoes, seared apple, wilted Asian greens and a rich plum brandy jus.
Chef and owner Ian Pontin has created a modern Australian and international menu that is complemented by a predominantly Australian boutique wine list. Nibble on a garlic loaf or ciabatta with olive tapenade and extra virgin olive oil while perusing the menu. Follow with baby squid dusted with lemon pepper, wok-tossed in burnt butter and served on steamed baby bok choy with tomato consomme, or the oven-roasted capsicum filled with a pumpkin, mushroom and fetta risotto, lightly drizzled with basil pesto. Larger options might include oven-roasted, grain-fed beef tenderloin on a bed of spinach and potato mash with a red wine and garlic jus, or the double baked free-range duck served with waxed potatoes, seared apple, wilted Asian greens and a rich plum brandy jus.
Veda Wickens, May 2007
User Feedback
anne
May 18, 2007
my partner & i recently had dinner at churchers.i ordered lamb backstrap my partner beef steak. upon my 1st bite the lamb was chewy and tough i persisted & upon the nxt mouthful sinu. i gave my 2nd peice of 4 bite size pieces to my partner for his opinion we agreed bad meat. so bad i didnt eat the rest. my partner's steak on the whole good a quarter of it fat! on complaint the manager argued it was the best quality meat & very reluctantly took $7.50 off both dishes. WORST meal/quality/service.
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