Academy is still a fairly new restaurant in Richmond, they’ve been open for about 8 months and have a selection of European style dishes with a modern Academy twist. For example their pumpkin gnocchi has crispy onion rings on top for crunch, their duck parfait comes with a sweet beetroot chutney and their tiramisu is served as a sundae. Some interesting quirks to liven up the classics. It has a warm inviting atmosphere that is perfect for a catch up with an old friend or a date night dinner. We went on a winters night and felt the warmth of the decor the second we walked into the restaurant. They also have a brunch menu.
The duck and truffle parfait was smooth and full of flavour. It had a side of beetroot chutney, which added a sour sweetness and helped cut through the fat. Light toasted triangles of brioche were an excellent vehicle to carry the parfait and chutney. It was especially lovely when all of the elements were eaten together.
The soft pillowy pieces of potato gnocchi sitting in the moreish butternut pumpkin sauce is exactly the kind of meal I want to be eating when it’s cold outside. The pickled shimeji mushrooms add acidity and the thin, crispy onion rings were a great way to add some crunch.
The prawn brodo risotto w saffron had a beautiful yellow colour and was served in a stunning round plate. It had a combination of prawns and mussels, cherry tomatoes and basil scattered throughout. The Italian flavours with seafood married perfectly.
The pan roasted snapper flaked apart beautifully. It was sitting on a bed of gremolata, which had an oily bread crumb texture, the tomato and fennel had acidity and the baked kipfler potatoes added a creaminess to the dish. Again, a mouthful of all the ingredients was a tasty combination.
Then on to dessert. The tiramisundae peaked my interest. It came out in a sundae glass with layers of marsala soaked sponge and coffee mascarpone. On top was a quenelle of rich dark chocolate sorbet. I was in heaven. It was fun to eat, it was delicious and it was a great way to end the meal.
The ricotta terrine was fantastic it was like a compressed ricotta cheesecake. It had spots of aerated lemon mousse which was incredibly light but had a good lemon flavour. There was a line of sticky balsamic glaze and it was topped with pistachios and fresh figs. This was a creative and sophisticated dessert. Loved it.
Academy is great place to head after work for dinner and drinks. Especially in these colder months, they have some great winter warmers on the menu. They also have a breakfast and lunch menu for the day timers. Every meal had a good balance flavours and textures. Enter the warm atmosphere and enjoy the comforting food.
I heart Academy Kitchen and Bar!