Overview
Richmond's longstanding Meatball & Wine Bar quietly shut up shop earlier this month. But hey, one baller's loss is a Francophile's gain, with the Swan Street space this week revealing its next tenant — a charming new all-day French bistro by the name of Tartine.
The brainchild of chef Andrew Beddoes (Ines Wine Bar, The Grand Richmond, Soho House's French cafe, Café Boheme) and Meatball & Wine's Matteo Bruno, Tartine opens its doors this Thursday, August 25. The contemporary French restaurant comes complete with a takeaway coffee window and onsite provedore.
Named after the French word for 'open sandwich', the venue is of course doing some 'delicieux' things when it comes to bread. Developed especially for the restaurant, Tartine's locally-made artisan sourdough is crafted on organic spelt and stone-ground flour, then used as a vehicle for cleverly reworked classic tartine toppings.
Expect combinations like pear and roquefort cheese; pork rillettes and cornichons; crab and green apple paired with a crab emulsion; and prosciutto with celeriac remoulade. The bread itself is also available to buy from the provedore, along with a selection of wine and some of the kitchen's own signature toppings.
As for the rest of the bistro menu, it'll see you snacking in style, starting off with small bites like pâté en croûte (terrine encased in pastry), hash browns with truffle and foie gras, scallop tartare and a slew of charcuterie options.
There's a cheese trolley loaded with international delights, and a caviar service in honour of Melbourne's current favourite culinary pastime. Mains might include a side of pork paired with quince and charred cabbage, and a steak frites with Montpellier butter, while classics like lemon tart and apple tarte tatin rule the dessert list.
Natural wines lead the drinks offering, though you'll also find a lineup of oh-so-French champagne cocktails to see you from brunch through to after-dinner sips.
Find Tartine at 105 Swan Street, Richmond, from August 25. It's open for lunch and dinner Tuesday to Saturday, as well as for Sunday lunch.