Pub Food restaurant and takeaway menus in Richmond
Precinct Hotel Sample Menu
| Sautéed seasonal vegetables w garlic butter | $8.50 |
| Roasted kipfler potato | $6.50 |
| Marinated lamb salad w quinoa, peppers, fetta, tomato, leaves & honey mustard dressing | $19.50 |
| 300gm cape grim porterhouse | $31.00 |
| Tuscan beef skewers w cous cous & chickpea tabouli | $25.00 |
Spread Eagle Hotel Sample Menu
| Cheese board with chef’s selection of two cheeses (30g each) seasonal fruits, house-made bread and honeycomb | $19 |
| Almond chocolate cake with coffee & milk powder, salted caramel pistachio, toffee ice cream and 70% Belgium dark chocolate sauce | $15 |
| Tempura calamari with chili & shallot salt, bean sprouts, mint, rocket and nam jin dressing | $16 |
| Milk braised pork cutlet with poached spiced apple, celeriac puree, chives and kohlrabhi remoulade | $29 |
| Slow cooked lentils with roasted celeriac, confit heirloom tomatoes and buckwheat crisp | $22 |
Prince of Wales Hotel Sample Menu
| Ginger, Lime & Coriander Marinated Blue Eye - with a coconut, lemon & spring onion reduction | $30.00 |
| Chicken Parmigiana - topped with napoli sauce ham, cheese & served with your choice of vegetables or fries & salad | $25.50 |
| Portobello Mushroom Schnitzel - crumbed in panko & macadamia, served with a sweet mushroom relish | $21.00 |
| Breads - with your choice of: Garlic / Cheese / Herb | $7.00 |
| Pork Cutlet - marinated with fennel, mustard seed, served with an apple & celeriac remaloude | $28.00 |
