Top Paddock, Richmond

Top Paddock was a much bigger cafe than I was anticipating. It was high-ceilinged and light-filled with a mix of both small and communal tables. We got there at around 12:40 and it was bustling with customers, but we got a table for two straight away. I ordered the gin and lime cured ocean trout fillet with pickled baby beetroot, potato galette, poached eggs, leaves, goats curd and toast. All the different ingredients were done very well. The combination of flavours was generally good; I wasn’t too sure about the beetroot. I was really happy with the thick-cut trout that was virtually rare inside, but still had a crispy skin. I did prefer eating the trout by itself so I could taste its flavour better, and there was only one slice of toast anyway.

Gin and Lime Cured Ocean Trout Fillet w. Pickled Baby Beetroot, Potato Galette, Poached Eggs, Leaves, Goats Curd and Toast ($20)

Gin and Lime Cured Ocean Trout Fillet w. Pickled Baby Beetroot, Potato Galette, Poached Eggs, Leaves, Goats Curd and Toast ($20)

Top Paddock
658 Church St
Richmond, VIC, 3121
(03) 9429 4332
http://www.toppaddockcafe.com/

Top Paddock on Urbanspoon

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