Journeying into Richmond, the river connects us to the past and the sea, ensuring only the freshest ingredients grace our menus. Peerless year-round fish and shellfish, chosen daily by Head Chef, Tom Fraser. Seasonal meat and delightful dishes for vegetarians and high provenance oysters and Champagne at the elegant bar. If it’s on the menu, it’s the finest and freshest to be had, paired with the sounds, scents and scenery of the river.