Union Dining

Went here for a Narkoojee wine lunch. Loved the food. The fresh curd and spiced pear tartlettes, duck galentine and Comte Gruyère were all wonderful. The abbachio of lamb with soft white polenta was in another space. Just a fantastic dish. So full of flavour. One of the loveliest dishes I’ve tasted in a long time. The staff were terrific here too. Enjoyed this restaurant very much. I’m looking forward to returning and soon.

First time here was at a Unilocal event and loved it — the roof-​top is definitely one of Richmond’s best kept secrets. Now that’s it’s well and truly on my radar we plan to be back several times over summer to soak it all up. Then there’s the restaurant downstairs which from all reports is amazing, and has now shot right up on the wish list!

I must preempt this review by saying I have not eaten in the restaurant, only enjoyed the rooftop terrace area on occasion. Every time I come, I feel I should come more often! Its always such a lovely spot on a sunny day, or even on a colder one with the heaters on.
In terms of food, I’ve only ever ordered snacks. They always come out quickly, are fresh and tasty. The service is always friendly and attentive.
I already can not wait to return. Some friends and I are keen to try the restaurant soon, it looks fantastic.

Dined downstairs. The décor was pleasant and was seated promptly.
However the menu didn’t grab me at first glance. After a detailed review there was a couple of items that sounded okay. The special «suckling pig» sounded amazing but was for two people and my dining partner was not keen.
Settled in the risotto and roasted potatoes. Risotto was flavoursome but oily and the roasted potatoes didn’t offer much else.
Wouldn’t rush back.

Just had another fab dinner at Union Dining last night. I come here every couple of months and it never disappoints. Last night was a group of three, and we shared two entrée salads (the confit duck special was amazing), a main course each and shared a dessert, one glass of wine each (so responsible) and it was around $ 80 each.
The menu is always a challenge, because there are so many great sounding dishes, and it always suprises and delights with seasonable ingredients.
I love the décor, like a classic american railway station, lots of tiles, wood and glass. Very simple décor. Tables are spread out enough so you don’t feel like you are eating with strangers, but it has a warm and friendly atmosphere.

Just what Richmond needed A ROOF TOP.
This is such a great spot to relax and unwind after a long day at the office.
They have a tasty little menu from the restaurant and a great little wine list.
I love a good Pimms jug in the sun. I am thinking however that I may have to come up with a new drink to keep me warm over the winter… Maybe a Hot Toddy? hehe
You can head up there for a drink on your own or with a group.
The staff are lovely and so very friendly they always make you feel welcome and no matter how many times you go for a cheeky drink the will not judge you hehe.
WE LOVE YOU GUYS…

Lovely rooftop terrace to sit and chat with friends on. Sabvour a glass of chilled rosé and half a dozen oysters as the sun goes down.

It’s a beautiful fit out. The menu is interesting and the salads sound great — peas and beans and horseradish etc, yum.
I went for drinks and having ordered some chips to nibble on, was not pleased to see that a bowl of chips, smaller than a cereal bowl, was $ 8.50 (maybe 2 potatoes worth?). Then I discovered the steak was nearly $ 40. EEEP.
This seems horrifically expensive for what the place is, which is a gastro pub, not fine dining.
Its a gorgeous place and I hope that there’s more affordable options added soon.

Sunday lunch is one of those traditions that should be preserved and cherished. They bring back memories of childhood and family; being with those you love and sharing a meal together. For those times that you want to enjoy a great meal with family and friends, but without labouring away in the kitchen, Union Dining is there to give you a lazy Sunday lunch (or any meal) without the stress.
Union Dining opened in 2011 under chef Nicky Riemer (Melbourne Wine Room, Trunk, Richmond Hill Café and Larder) and front-​of-​house Adam Cash (Cutler & Co, Ezard). The room is unpretentious with pale walls, warm wood, high ceilings and large arches, with a few provincial touches like the hessian sacking around the hanging lights. This style carries through to the uncomplicated provincial European food and the passionate and confident staff (whose descriptions of the specials are addictively enthusiastic).
The wine list is generous, with a strong selection from Australia and across Europe, and the list, and staff, guide you well.
The food makes the most of seasonal produce, and is fresh, clean and vibrant. For Sunday lunch they serve a la carte or a ‘shared provincial experience’ for the whole table, and my suggestion is to go with the chef’s choice and let them take care of all the details; you won’t be disappointed. The shared meal begins with a selection of appetisers, then a main and side, followed by dessert. It is worth noting that despite it being a shared meal, they will look after anyone with food allergies and provide them with their own serve where needed (as always advance notice is the best bet).
Not to discount the main meals, but I adore the appetisers every time I visit. They’re the kind of simple yet delicious plates that you would happily eat all day, every day. Each of them a perfect journey of flavour and texture, where each component sings in harmony and becomes a celebration of the season. A salad of sweet prawn and fresh spring broad beans balances with the salty creaminess of ricotta and the crunch of crispy onions and seeds with a dusting of dukkah spice. Their panzanella has chunks of charred bread which slowly soak up the juices of the sweet tomatoes, with cucumber and parsley bringing a vibrant freshness, and the capers and buttermilk adding salty and acidic notes. Another dish has hunks of smoked ham hock, which is meltingly tender, juicy slices of sweet roasted apple, as well crunch and texture from roasted hazelnuts and black quinoa, lifted with herbacious parsley. The final appetiser on this visit was trimmed spears of al dente asparagus with gently oozing soft egg, sweetly acidic balsamic shallots and smooth goat’s curd.
The main dish moved us into the festive season with roast chicken stuffed with shiitake, confit garlic and caramelised onion, served with gently roasted whole cherries and a vinaigrette-​influenced jus. The chicken is tender and juicy, with the stuffing bringing comforting earthy sweetness. On the side are crunchy roasted potatoes served with caramel and prunes; despite sounding overly sweet it balances well, especially with the gentle acidity of the cherries and jus.
Fitting with the season, and at the end of a generous meal, dessert is strawberries and vanilla ice cream. Beneath such a simple description lies a sublime dish. While they may lack that burst of juiciness that most strawberries give, the Yarra Valley alpine strawberries have an intensity of flavour that puts your standard strawberries to shame. Hard to describe, but delicious to eat, these berries are small but with a soft texture and a rich, smooth, decadent flavour. Accompanied by an unctuous passionfruit curd and vanilla ice cream, this is a perfect end to a wonderful meal.
I can’t recommend Union Dining enough as one of those restaurants that always delivers perfect service and food but with no attitude or fuss. This is about unpretentious food that delivers layers of flavour, texture and variety. Their shared Sunday lunch gives you the perfect chance to indulge in a comforting meal with family and friends, knowing that you will leave with fond memories and plans to return.

Last night I fell in love with Union Dining. It’s been on my hit-​list forever and I finally got around to going last night.
The service was flawless — friendly, warm, helpful and professional.
The good… mmmm you know it’s good when every time your dining companions puts fork to mouth their eyes roll into the back of their head. While the suckling pig special was tempting, we opted for many entrees and share plates to try and eat as much as we could. Eat we did.
The space is open but inviting. The fact that I wasn’t rubbing elbows with the people next to us made it feel a little more special and was perfect for a special date night.
Hanging to go back and check out the terrace for some wine and cheese.

I’m giving Union Dining Terrace four stars because I love it up there — but disclaimer, Union Dining it is one of my fave Melbourne eateries.
Still, the terrace is a little hidden gem that not many know about… yet. On the wall is an artwork by street artist Baby Guerilla, who paints around Melbourne in a similar style to Banksy. The work is there as part of Union Dining’s art prize Two years on the Wall — which runs every year and awards $ 9000 to the winner, sponsored by TarraWarra Estate.
Food is from the grill, drinks are from the terrace’s own bar, with local beers on tap and local wines by the glass, carafe and bottle and it’s a chilled vibe all round.
Get their for sunny weekend afternoon sessions or summery nights and a glass or two, as well as baby burgers, skewers and crostini.

Richmond is the traditional home of the cheap and cheerful — little sardine-​tins of Vietnamese spots for phở slurping and little concealed warehouses converted into vibrant brunch spots. In the first half of 2011, it would seem that Richmond’s dining landscape has become increasingly gentrifed. Located on a corner block, Union Dining is an expansive venue, deftly combining touches of the casual elegance found in a provincial European brasserie, as well as the more convivial ambience of a local watering hole. An understated stylishness is invoked by a dark wooded décor, well-​spaced tables prevent cacophonous noise levels, and the promise of warm hospitality emanates from the soft blaze of two heritage fireplaces
…Overall, in a formerly dowdy pocket of inner-​city Melbourne once percolated by rowdy union types, Union Dining encapsulates the highly sought-​after, rarely-​acquired polished unity between contemporary chic and traditional elegance, beautiful food and gracious service, both rendered with generous hearts. Although perhaps one could bypass the mostly ordinary desserts, Union Dining offers classy comfort food served with comforting service, in comfortable surroundings, at comfortable prices. It possesses that soulful character often lacking in an increasingly contemporary, gimmicky and experimentalist dining scene.

You have to respect a restaurant that features the Vesper Martini on its menu of aperetifs. Throw in a cracking menu from Nicky Riemer and brilliant hospitality from hospo star Adam Cash and you’re going to be very satisfied.
Too often I get to the end of a meal and can’t fit in dessert. Union Dining has this problem covered with their coupes — a small dish of icecream with a little sexy something placed on top. There’s always room in my dessert stomach for chocolate icecream with fat, rum-​soaked raisins scattered everywhere.
But, let’s not forget everything that precedes this. The menu is European leaning with hints of Italy and France in a variety of dishes that are made for sharing (or not, if you’re a «hands off, it’s mine» kind of person). Top-​notch seasonally appropriate produce makes an appearance– think broadbeans in spring and wet roasted goat in winter — and everything is cooked and plated without pretentiousness.
The wine list is great — great selection in half bottles, which, by my reasoning, means you can drink twice as much. There’s a big leaning towards Victorian producers, which is just one of the ways in which Union Dining flies the local flag.
Overall, Union Dining is an easy experience. You will be well looked after and you needn’t worry about complicated dishes or being challenged with weird ingredients. That’s not to say that there aren’t surprises along the way — but more that you’re likely to be surprised at how wonderful great ingredients can taste when treated with love and a classic approach.