Fusion applications, sophisticated toast and wraps, healthy gluten free and vegan breakfast choices and bolder flavors are just some of the things that have secured South Newtown’s Flour Drum as a local inner west favorite. The Chain has always been around this establishment with several of the team involved in sports in the local area and the nearby performing arts spaces.
The challenge for Flour Drum expanding into the dinner space is in designing a menu that is creative while remaining true to the flair their brand has cemented itself on. “Drawing ‘foodspiration’ from around the globe and elevating the experience of home-style meals, the dinner menu will offer a nostalgic dining experience with classic throwback dishes complimented by inventive takes on comfort foods.” says co-owner, Victor Li who runs it with business partners Chef Johnny Ageletos and Christopher Heaps.
Flour Drum strives to meet a few keystone trends that are a part of the general food and dining milieu that it has previously built its reputation on. Small share dishes, housemade pastas and large hearty main constitute the inaugural dinner offering.
An Italian ravioli soft centre of BBQ Duck and shitake mushroom is crispy fried into a Chinese wonton ($13.50) and marks the signature style and culinary journey Chef takes us on. Beetroot, Goats Chess and Thyme Terrine are accentuated with berry compote, charr walnuts and caper berries taking an old classic to new heights ($12.50). “Rillettes are coarse, pâté-like French spreads typically made from duck, pork, or rabbi” describes Li on their smoked salmon version ($13.50) which is a lighter and alternative take served with house made artisan bread.
Also made in-house are their pastas made from fine premium Italian Drum wheat flour including Pappardelle and Angel Hair. Their pappardelle dishes feature slow cooked pork belly or lime chilli and parmesan King Prawn ($24.50). The luscious ribbons of fluffiness absorbing the richness from slow cooked juices and seafood bisque respectively.
It’s all about heartiness when it comes to their main large dishes. You can expect Chef Johnny’s “signature slow cooked style to be front and centre” in the mains that range from just $22-$25.50. It was a difficult choice and the large dishes ordered at the table ended up being shared!
The “meltingly tender meat wrapped around the bone” of the lamb shank slides ride off onto a bed of mash potato and mushy peas. It’s a classic and they keep it. The braised beef cheeks flavored with green peppercorn shiraz on parmesan polenta and crowned with crisp parmesan lace was very visually alluring and satisfying to consume. Grilled salmon is also on offer with the crispy skin we all look forward to when being served this classic dish.
One of the greatest things about ‘Flour Drum by night’ is the new license that enables our meals to be completed by the selection of Australian focused bio-dynamic wines and locally brewed beer. A great flow to the service which we have already been accustomed to from frequenting this place so regularly during the day.
“Dessert offers a trip down memory lane with the likes of Bombe Alaska ($15) and Cookie Doug Skillet ($13)” says Li when describing the end note to our 3 course experience. The flames off the Italian meringue and sponge rise from the flambéed Cointreau pour as the table gasps in delight. Goat’s milk gelato, toasted hazelnuts and dulce de leche a soothing combination of peace.
Daytime fans who went crazy over the giant cookies will love its Nighttime metamorphosis and counterpart. The giant molten chocolate chip cookie dough skillet with its gooey centre is topped with house made creme brûlée ice cream and Nutella adding to the drama with a juxtaposition of temperatures! Heavenly choices that were very reminiscent of their daytime antics. The sticky date pudding is the vegan option which everyone must try with its natural toffee flavors intensified from the bake.
Located on the south end of King street, Flour Drum’s interior is rustic and eclectic offering an escape from the hustle and bustle of central Newtown. The feature wall art of street artist, Scott Mash brings together the intimate and communal group seating arrangements that mould perfectly to your occasion.
The promise of dinner is an exciting one for long term fans of Flour Drum with a range of new dishes rolling out as we speak!
531 King Street, Newtown NSW 2042
Breakfast & Lunch : Mon-Fri 7am-4pm. Sat-Sun 8am-4pm
Dinner: Thurs-Sat from 6pm
Functions: Capacity: 50 seated / 70 standing reception.
Bookings essential: (02) 9565 2822