Look out for the olive trees sprouting on Bridge Road. They mark the entrance to Richmond's newest restaurant, Romulus & Remus.
Owned by business partners (not twins) Renton Carlyle-Taylor and Mark Hopkinson, the large (350-square-metre) restaurant is on the site of a former indoor golf range, with seating for up to 160, plus a bar and a private dining room for up to 16.
The interior has been fitted out from scratch by the partners, who develop boutique residential property. It features recycled timbers and custom-made copper beer taps.
The menu is built on ''traditional feasting and old-school Italian-style food'', says Carlyle-Taylor, with share plates of salumi and platters of lamb leg or butterflied chicken, plus pasta and pizza.
Romulus & Remus, at 648 Bridge Road, Richmond, is open daily from noon until late.