Australian brand Antipodea is heading to Richmond
The 50-cover restaurant, from the same team behind south London’s Brew Cafe, will open on Hill Street this December.
Designed by Richmond-based design studio Caulder Moore, it will be the third west London location for the group, following openings in Putney and Kew.
The menu, created by executive chef Moran Etedegi, will feature global influences, and will use herbs grown onsite, and meat from an in-house butchery.
Breakfast offerings will comprise dishes such as Turkish poached eggs with hung yoghurt; hot chilli butter and toasted pide; and Australian favourite Vegemite toast.
Lunch options will include grills; pitta pockets; and bagels. Main dishes will offer the likes of house ground chuck steak burger; and spiced cauliflower steak with hung yogurt, summer peas, baby gem, toasted cashews and caviar lentil salad.
In the evenings an a la carte menu will be available, with a robata grill used to cook barbecued dishes like half lobster and 45-day aged Aberdeen Angus steak.
There will also be a pizza menu; and oven baked main dishes such as Korean wood roasted chicken with kimchi and gochujang pepper ketchup.
Dessert options will include the like of chocolate souffle with pashmak – a type of Iranian candy floss; and sticky fig pudding with coconut and salted caramel. There will also be a selection of traditional Australian cakes and baked goods such as Anzac biscuits.
The wine list will feature a selection of bottles from Australia and New Zealand, with wines imported directly from the vineyards.
The restaurant will be divided into three areas- a relaxed dining space, a central bar, and a more formal dining area.
The Brew café group was first founded in 2009 by Australian entrepreneur Jason Wells, aiming to bring Melbourne-inspired coffee and dining to Londoners. It currently operates sites in Wimbledon, Clapham, Putney, Wandsworth, and Chiswick.
