REVIEW
Talk about a success story. When Mike and Trinh Richards launched The Little Rickshaw in McLaren Vale back in 2017, they primarily served banh mì to local winemakers. Vignerons still arrive in droves, but the menu has metamorphosed. Like Trinh's parents, the soul of "TLR" is Vietnamese, but the beautifully presented banquet menu roams more freely. An undercurrent of Japanese flavours is present all year round, in the likes of plump scallops topped with XO sauce made using fermented yuzu. Winter sees a shift towards Thai spices, which permeate the red curry seafood bisque packed with blue swimmer crab. The setting is a rustic rabbit warren of stone walls and a sun-soaked courtyard, an idyllic spot to sip Viet Espresso Martinis and great Champagne while rubbing elbows with local wine producers, who return regularly to experience their creations alongside the inspired dishes. No wonder it's notoriously difficult to secure a booking.
ABOUT
Chef Trinh Richards
Price guide $
Bookings Essential
Wheelchair access No
Open Lunch Sun; Dinner Thu-Sat
Price guide $
Bookings Essential
Wheelchair access No
Open Lunch Sun; Dinner Thu-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
