Richmond restaurant Clover is dusting off its best wines for Broadsheet’s second Dine Out Festival and inviting European powerhouse Harriot into the kitchen.
Together, Clover chef Charley Snadden-Wilson and Harriot’s James Kelly will prepare a generous seven-course set menu dinner that showcases nostalgic French dishes through a modern lens, exploring the ways Gallic food culture has evolved in the last century. Expect references to titans Paul Bocuse, Auguste Escoffier, Joel Robuchon and Alain Ducasse – if you know how to spot them.
The well-researched menu will culminate with a shared main of dry-aged Great Ocean Road duck, with each section used for something different. Think smoked honey-glazed breast, grilled orange leg sausage and more.
The night’s curated wine list will honour both the great names of French viticulture and the younger trailblazers shaping its future.
Menu
Duck consommé, turnips, leaves
Terrine à la Maison
Cress and quince salad
Duck fat brioche
Wood-roasted celeriac, truffle
Grilled blue eye, brassicas, bouillabaisse foam
Smoked and glazed Great Ocean Road duck breast, confit thigh and grilled cumquat
Pommes Anna, onion jus
Bitter leaves, hot mustard
Meyer lemon sherbet, yuzu meringue
Far Breton, cognac custard, clotted cream
Words by Broadsheet · Published on 12 Jun 2026
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