Bite-sized Summary: After three years of careful planning, Newtown’s favourite brunch spot is now open for dinner! Serving truly unique, modern Australian food dotted with influences from around the world, Flour Drum is the perfect spot to catch up with friends over a unique, delicious meal and a glass of local, biodynamic wine. Highlights include BBQ duck and mushroom ravioli wontons, the pasta mains and the cookie skillet dessert.
After falling in love with Flour Drum’s banoffee pancakes back in June (check out my review here), I’ve been eagerly waiting to see what wonderful things the team have cooked up for dinner. In true Flour Drum style, its unique fusion that doesn’t sacrifice flavour for innovation, followed by desserts that I’ll dream about until my next visit…
House Cured Kalamata Olives with Artisan Bread ($7.00)
Towards the back of the restaurant, there are shelves lined with big pickling jars full of olives, which co-owner Victor mentions have been curing for three years — this is how long Flour Drum Nights has been a work in progress! Served with charred artisan bread which is made fresh in-house, the cured Kalamata olives have a mellow, subtle flavour with much of the harsh saltiness extracted. A rich, flavoursome olive oil remains, which is a perfect appetiser together with the soft, charred bread, which is also made in-house.
Beetroot, Goats Cheese and Thyme Terrine ($12.50)
Forming the first starter, was a beautiful, vibrant terrine with thin sheets of beetroot, silky smooth goats cheese and thyme. Served with charred walnuts, caper berries and a berry compote, the flavours almost reminded me of a cheeseboard with elements of sweetness against the rich, tangy cheese and slightly bitter walnuts. For some at the table, the berry compote was a little too sweet and whilst I agree this dish tends towards the sweet side, I personally loved the balance of flavours.
Smoked Salmon & Dill Rillette ($13.50)
Presented on a big serving spoon with more of that rustic, ripped artisan bread and pickles, the smoked salmon and dill rillettes was a hit across the table. Thick and creamy with tender chunks of smoked salmon freshened with dill, personally I thought this could have done with a touch more seasoning, however, together with the bread and pickles it was a moreish, comforting entree.
Fried BBQ Duck & Shiitake Mushroom Ravioli Wontons ($13.50)
The next dish, a perfect example of Flour Drum’s inspiration from flavours around the globe — a smooth, flavoursome BBQ duck and shiitake mushroom filling reminiscent of an Italian ravioli, encased in a crispy, fried Chinese wonton wrapper. Presented beautifully and expertly wrapped, these little parcels tasted amazing together with the black vinegar dipping sauce! Highly recommended.
Pork & Veal Meatballs ($11.50)
The final starter — (big!) pork and veal meatballs with a rich, full-flavoured tomato sauce, which would taste so delicious on any pasta dish. The meatballs themselves had tasty, well-seasoned flavour, and a very moist, soft, almost smooth texture.
Slow Braised Beef Cheeks in Green Peppercorn & Shiraz ($25.50)
The first main — beef cheeks slowly cooked in in green peppercorn and shiraz, served with parmesan polenta and a parmesan crisp. The beef was incredibly tender, falling apart easily with a rich, savoury flavour. Despite leaning slightly towards the salty side for me, this balanced well together with the creamy polenta flavoured with a touch of parmesan cheese. Warm, comforting food at its best!
Slow Cooked Pork Belly Ragù di Pomodoro Pappardelle ($24.50)
Having tried the lunch version of Flour Drum’s pappardelle with lamb shank ragu, I had very high hopes for dish equally as good. The flat, silky ribbons of pappardelle made fresh in-house were absolutely perfect together with the soft, melt-in-the-mouth pork belly ragu slow cooked in a rich tomato sauce. Delicious, delicious, delicious! Highly recommended!
Lime & Chili King Prawns with Angel Hair Pasta & Parmesan ($24.50)
Made fresh in-house with an excellent flavour and texture, ordering pasta is a must when visiting Flour Drum. Another fusion dish and something that I had never tried before is their housemade angel hair pasta with parmesan in a seafood bisque with plump, juicy lime and chilli king prawns on top. The seafood flavour was beautifully subtle yet complex and full of zing from the lime and chilli. One of my favourite dishes of the night.
Slow Cooked Whole Lamb Shank ($25.50)
The slow cooked whole lamb shank was well-seasoned and full of hearty flavour, however, despite falling away from the bone easily, the meat itself was not as tender as I had expected. Served with mushy peas, roughly mashed potatoes and maple glazed carrots, this is a generous and warming home-style meal.
Molten Chocolate Chip Cookie Dough Skillet ($13.00)
Despite resisting the urge to unbutton my jeans at this point, I knew Flour Drum’s desserts were going to be something special. First up, the nighttime version of their hugely popular giant cookies — molten chocolate chip cookie dough served in a hot skillet with housemade ice cream and drizzled in Nutella. Hot and melty in all the right places with a golden crust, the cookie dough was absolutely to die for! The menu states that this dish is served with crème brûlée ice cream, however, ours was presented with a rich, velvety chocolate ice-cream, which although delicious, provided little relief to the decadence of the cookie dough and Nutella. Regardless, do your best to fit this in — you won’t regret it!
Bombe Alaska ($15)
The grand finale — Bombe Alaska with goat’s milk gelato, toasted hazelnuts and dulce de leche on a sponge base, topped with torched peaks of Italian meringue; a stunning, visual feast as the dessert was flambéed with Cointreau at the table. I absolutely loved the flavours on the inside with the soft, fluffy Italian meringue, however, much of the sponge and outer meringue was quite strong in alcohol flavour. Something to be wary of as this dessert might not be suited to everyone.
With a focus on biodynamic Australian wines from Brackenwood Vineyard in a sub-region of Adelaide Hills. The team at Flour Drum were so generous to provide us with two wonderful bottles of vino — a light, crisp Riesling (sorry, the name slips my mind!) and a smooth, fruity red; Enchanted Tree Cabernet Sauvignon 2014. A wonderful accompaniment to a meal that can only be described as best shared with friends…and wine.
There’s something about Flour Drum that no other eatery has been able to replicate. Its warm and comforting, with a truly welcoming, local vibe where staff like Victor make an active effort to remember his customers’ names. On the other hand, I admire their bold creativity and technique in offering dishes that homely and delicious whilst testing the fusion of flavours from around the world. When it comes to desserts, they are second to none, with exciting dishes that are as decadent as they are elegant and refined. (There also aren’t many other cafes/restaurants that make me want to eat cake as much as Flour Drum does!) All in all, I’d very highly recommend a visit to Flour Drum, whether it be for breakfast, lunch or dinner.
THANK YOU to the amazing team at Flour Drum! Eats with Marie dined as a guest. All opinions, comments and photos are 100% honest and my own.
531 King St, Newtown NSW 2042
(02) 9565 2822
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