Flores

Overview

Sandwiched between a rowdy public bar below and a late-night listening bar above, sits a Mediterranean-inspired wine bar and eatery, designed for leisurely lunches, generous shared dinners that stretch late into the evening, and even for pop-in snacks and nibbles. Flores, which sits on level two of the Angel of Malvern, has already cemented itself as a buzzy neighbourhood hangout in the short time it's been open. 

"We want Flores to feel like the kind of neighbourhood wine bar people naturally gravitate towards, somewhere equally suited to a long lunch, a spontaneous dinner or a glass of wine that turns into another bottle. It's warm, welcoming and built around great food, good drinks and bringing people together, whether you're a local neighbour or visiting from further afield," says Mark Stevens, founder and managing director of Refinery Group.

The menu, designed by Justin North (Refinery Group Executive Chef) and Josh Rudd (Head Chef), is inspired by the coastal flavours of Spain, Portugal and Southern Italy, and spans signature snacks, antipasti, pastas and larger sharing plates. The marble charcuterie station adds an interactive element. There's everything from zucchini and manchego croquettes to prawn toast with Aleppo pepper, Portugese roast chicken to prawn and lobster ravioli with a citrus and lemongrass bisque.

"Flores is designed to feel energetic and generous, yet relaxed. From snacks and salumi through to handmade pasta and larger-format dishes, it's food designed for sharing. We wanted to capture the generous spirit of European dining, with a menu that celebrates bold flavours, quality local produce and the joy of gathering around the table."

Anchovy toasts, topped generously with roast capsicum and whipped ricotta, are a great place to start, followed by the crunchy mouthfuls of potato hashbrowns with sour cream and chives. The Flores signature flatbread, made for swiping through a tomato and nori butter, is a must-order, particularly alongside some hand-sliced salumi from the flywheel. Fill up on slow-cooked lamb shoulder or pasture-fed sirloin with bone marrow and thyme butter, complemented by classic sides such as roast potatoes, grilled broccolini, and a radicchio and rocket salad with hazelnut dressing. 

Off the main restaurant, Bar Flores offers an intimate vantage point of the dining room, and serves its own menu of Mediterranean bar snacks. The semi-private space, perfect for pre-dinner drinks, cosy celebrations and gatherings, showcases a rotating selection of carefully curated drops. The Cellar, a private dining room attached to the main restaurant, sits 12 guests for a special occassion.

The dulce de leche flan with creme chantilly has become a local favourite, as has the warm molten chocolate pudding with a sweet taste of Pedro Ximénez. For those who prefer their dessert to drink, go for the Flores Affogato with St. Ali espresso, or a tiramisu cocktail with Amaro Montenegro and cacao. 

"Flores was designed to feel warm and layered whilst reflecting the building's heritage. The steel window detail that you've seen from the ground floor is the hero in the space at Flores, with its warehouse character of fluted and clear glass connecting the levels. In Flores, we introduce a more refined atmosphere, with an elevated, largely monochrome palette," says Studio McCue Director Chris McCue, who balanced industrial elements with soft finishes to create a welcoming space that makes you want to linger a little longer. 

Images: Griffin Simm. 

Like what you see? Subscribe to the Concrete Playground newsletter to get stories just like these straight to your inbox.