LV's on Clarence

Todd Richardson is a chef dedicated to produce. Each morning he trawls the local boats for fresh seafood and picks greens from his own garden. You can see the results in his contemporary-with-an-Italian-accent menu. An amuse bouche appears. pumpkin puree topped with a rich and creamy white gazpacho is just like a hug from the chef,or so the waiter says. A trawler platter of fresh wild seafood features Todd's daily find. unbelievably tender local squid bursting with flavour,firm prawns served with fennel and house-cured salmon. Lightly seared scallops come with crisp pig's jowl,and crisp-skin blue-eye is served simply with veggies. Rocket,prosciutto and tomato salad highlights truly garden-fresh greens - and spuds cooked in duck fat are a treat. A rich,smooth white chocolate mousse topped with passionfruit and honey is irresistible. This is a simple and charming restaurant with friendly service and a degree of sophistication.