Just as it turns three year old, Newtown's Flour Drum will expand its hours and start serving up dinner as well as its much loved breakfast, lunch and baked goods.
Since opening at the south end of King Street in 2015, the cafe has served solid indulgent fare like banoffee pancakes and lamb ragu pappardelle. And Flour Drum hopes to keep patrons on into the evening as it launches dinner service for the first time in August.
Chef and co-owner John Ageletos will drawn on culinary inspiration from across the world for the new menu of comforting classics. So what can you expect? Squid stuffed with fragrant rice and herbs —a modern twist on the traditional Greek squid dish that his gran would make for him — and a crispy duck 'wonton ravioli' that will see Italian and Hong Kong cuisines collide. The pappardelle will make another appearance here with pork, along with a massive shepherd's pie with the whole lamb shank on the bone inside. Expect to pay around $14–29 per dish.
If you thought the current cakes and cookies at Flour Drum were delicious, then you'll think this after-dinner dessert is on fire — literally. The flaming bombe alaska features house-made vanilla bean creme brûlée ice cream surrounded by toasted hazelnut sponge cake and meringue, which is then flambeed while being served.
The new menu will also have one or two weekly vegan specials and a drinks offering to match. You'll be able to pair your meal with biodynamic wines from Brackenwood Vineyard, beers and cocktails.
Flour Drum is located at 531 King Street, Newtown. It will open for dinner from Thursday to Saturday from early August.