Union Dining is the first venture of friends Nicky Riemer and Adam Cash.  Reimer and Cash have an impressive pedigree between them, Riemer has worked in the kitchens of Richmond Hill Café, Hong Kong’s H-One and Trunk, and recently was the chef at Melbourne Wine Room.  Front of House Cash was last seen at Cutler & Co, Three, One Two and ezard, so you know you will be in good hands when sitting down at their new Richmond establishment.

The focus is on sourcing quality produce and seasonal ingredients from local and small purveyors where possible. The provincial menu offers dishes that include Terrine de maison, pappardelle with Rabbit Ragu, smoked ham hock with egg and cornichons or a 400g aged scotch fillet offering diners mouth-watering options.

Drinks? Why not begin the meal with a Negroni or a Vespa and complete your meal with an Amaro Nonino. Sommelier Greg Lightfoot, again with an impressive resume of experience from Vue de monde and Rockpool Bar and Grill, has created a focused drinks list of boutique Victorian Wines and beers combined with a selection of European wines.

The heritage listed ‘Union House’ interior has been transformed by peckvonhartel with the space allowing for guests to either  sit down to a traditional heart-warming feast, or simply  sip aperitifs and graze on appetisers at the bar, a successful union indeed!