I went to a dog-friendly riverside restaurant in Richmond the place they’d a menu centered on sustainability and probably the most scrumptious baked bread.
Located in Bingham Riverhouse, only a 15-minute walk from Richmond Station, The Riverhouse restaurant is one among Richmond’s latest eating places.
Run by govt South African-born chef Vanessa Marx, the restaurant serves a menu made with low-waste elements, utilizing foraged and garden-grown produce alongside regionally sourced elements.
Bingham Riverhouse is one among Richmond’s latest eating places (Image: Emily Davison)
I used to be invited to come back and check out the brand new restaurant with a pal and being from south east London I’m by no means one to move up a day journey to Richmond.
After beginning with some cocktails within the lounge space we had been seated at a desk with views of the river, the restaurant itself is small and intimate with a vibrant and ethereal really feel.
Alongside cocktails the restaurant provides a broad vary of worldwide wines from Europe to Africa.
The restaurant provides cocktails and a broad vary of worldwide wines (Image: Emily Davison)
We first started by sampling the Bierbrood, with whipped butter, the bread itself was served contemporary and was a thick and spongy bread favoured by the chef on account of her South African heritage.
As far as breads go it was scrumptious and I’d have ended up consuming my weight in it if given half the possibility.
The Bierbrood with whipped butter was scrumptious (Image: Emily Davison)
Moving onto starters I, being an avid seafood lover, went for the baked scallops served with sea greens, lemon and garlic butter, while my pal opted for the seasonal soup which on this case was artichoke.
The scallops had been scrumptious and meaty with a heat buttery style from the garlic and a slight kick from the lemon, and the ocean greens gave it a stunning crunch though keep in mind you solely get two scallops in a serving.
Baked scallops with sea greens, lemon and garlic butter (Image: Emily Davison)
For mains, each my pal and I went for the Haye Farm natural steak served with café de Paris butter together with a facet of fries and a seasonal salad.
The steak, which on that day was a sirloin, was scrumptious with a buttery style and wealthy cuts of meat with very beneficiant portion sizes.
Haye Farm natural steak with café de Paris butter (Image: Emily Davison)
Finally, transferring onto the desserts I went for the Kentish coconut and olive oil cake served with grapefruit and olive meringue, while my pal opted for the baked cheesecake with Horlicks caramel.
The flavours of the cake had been a mixture of sweetness from the coconut and meringue, which had a creamy marshmallow texture, while the grapefruit gave it a extra tarte style.
I’ve by no means had a dessert like this earlier than, the cake was spongy and delicate, however the coconut wasn’t overpowering.
Kentish coconut and olive oil cake with grapefruit and olive meringue (Image: Emily Davison)
All in all, I believe this new restaurant makes for an excellent choice for anybody trying to attempt a menu centered on sustainability and a broad vary of flavours.
The setting is gorgeous and makes for an excellent lunch the subsequent time you’re in Richmond and feeling peckish.
Riverhouse Restaurant additionally provides Sunday Lunch on Sundays between 12pm and 5:30pm and Afternoon Tea on Saturdays & Sundays between 2pm and 4pm.
