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Richmond Seafood Tavern

Editorial Review

Editorial Review

It's a stone's throw from busy Punt Road, but the noise emanating from within this pub restaurant is the contented and barely muted roar of happy diners. The restaurant has its own entrance in the pub building and the dining room is nicely set up with white cloths on the tables and decent glasses and cutlery.

The menu, chalked onto a blackboard, isn't actually a menu, but a long list of what's available, which Australian waters it came from and how it might be cooked. Oysters, for example, may be served natural or cooked; prawns are garlic, chilli or plain; scallops may be on the half-shell; and the fish grilled, crumbed or battered. The menu lists a seafood platter entree, but you are welcome to compose your own and the helpful staff will ensure that the numbers of scallops, prawns or bug tails will match the number of people at the table. Fish will usually include flathead, snapper and whiting and there's crayfish in season - at a price. On busy nights the waiters dart around as quick as fish but don't lose their good humour. Don't forget your vegetables and salad, and for being good you can treat yourself to something from the reasonably priced wine list.

 

Rita Erlich, August 2007