From its humble beginnings at the quirky end of King Street, Flour Drum has flourished into a local Newtown favourite, renowned for it’s creative flair. With a new dinner service, diners will be able to hangout at Flour Drum both day and night.
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. Is all about those simple, delightful guilty pleasures we all love. It celebrates nostalgic memories, traditions and childhood favourites. With Executive Chef and co-owner John Ageletos to take the helm of the kitchen, diners can expect his signature slow cooked style to be front and centre. Dessert will offer a trip down memory lane with the likes of Bombe Alaska and Cookie Dough Skillet. A selection of Australian-focused bio-dynamic wines and a good mix of homegrown Aussie beers will provide the perfect compliment to any culinary combination.
By day, Flour Drum continues to offer up refreshing interpretations of breakfast and brunch classics. Local favourites including the velvety banoffee pancakes with dulce de leche and Anzac biscuit crumble, Moutai-cured Atlantic salmon, fusion style ravioli wontons and the popular house-made pappardelle lamb ragù (with a subtle Asian twist) will remain staple all-day items.
A treasure trove of rotational baked goods also remains, including reinterpretations of two Australian classics: the humble lamington (with flavours ranging from creme brûlée to black forest and red velvet), and the pavlova cake. The new range of giant plate-sized cookies is also here to stay.
Flour Drum’s interior is rustic and eclectic. The front room is a cosy coffee/wine/dessert bar with banquette seatings. It opens up into a diner-friendly space with individual and communal tables alongside a dramatic 12-meter mural depicting a quintessentially Australian pastoral scene by Sydney’s infamous street artist Scott Mash (famous for his Kanye West and Tony Abbott murals). Group functions are easily hosted here with a capacity for 50 seated or 70 cocktail reception.
Small Share Dishes
You could start the night with a unique fusion of two world famous comfort food, ravioli from Italy and wonton from China. The dish, a BBQ Duck and Shiitake Mushroom Ravioli Wonton is Chinese on the outside and Italian on the inside. The wrapper of this dumpling is traditional Chinese, inside however, is a smooth as silk ravioli style filling. They are deep fried and served with Black Chinese Vinegar.
Another small share dish on offer is the Beetroot, Goats Cheese and Thyme Terrine served with a sweet mix berry compote, Charr Walnuts and Caper Berries. Creamy and tangy, it is an imaginative recreation of a common but amazing combination of beets and goat cheese.
Next up to share small palate is the Smoked Salmon Rillette. Rillettes are coarse, pâté-like French spreads typically made from duck, pork, or rabbit. The salmon version is a lighter take on the traditional dish made with fresh and smoked salmon and severed with pickles and Flour Drum’s rustic housemade artisan bread.
In coming months they will be introducing a lot more small share dishes.
All pastas are made in-house at Flour Drum daily with extra fine premium Italian Drum wheat flour. Choose from a more traditional big flavour Slow Cooked Pork Belly Ragu with Pappardelle or try the Lime, Chilli and Parmesan King Prawn Angel Hair Pasta served in a rich and deeply savoury Seafood Bisque. Vegetarians can enjoy our Peas, Mint Ricotta, Sheep’s Cheese Angle Hair pasta.
More ambitious diners will want to tackle a Slow Cooked Whole Lamb Shank served on the bone. If you love the look of a hunk of meltingly tender meat wrapped around the bone you will love this. It will hit your carnivore g-spot! The meat on these lamb shanks is so tender that it falls off the bone, served on a bed of mash potato and mushy peas for the ultimate comfort food supper.
Another Chef Johnny’s signature slow cooked is the Slow Braised Beef Cheeks in Green Peppercorn Shiraz served with delicious Parmesan Polenta and Crisp Parmesan Lace. Beef cheeks, when cooked long and slow result in tender, juicy and flavoursome beef. When paired with creamy smooth parmesan polenta, doused in a rich sauce spliced with a parmesan crisp , you have a dish made in heaven.
Those who prefer something light, simple, healthy and fresh should try our Grilled Salmon with Season Greens. Grilled to perfection, the Salmon is crispy on the outside and slightly pink on the inside.
Bombe Alaska, the ultimate sweet treat combination of ice cream, meringue and sponge cake. Their take on this classic dessert contains the perfect pairing of goat’s milk gelato, toasted hazelnuts, dulce de leche, sponge cake and Italian meringue, spectacularly flambéed at your table with Cointreau.
The desserts at Flour Drum are large enough for two to share. You can try this for size… the Giant Molten Chocolate Chip Cookie Dough Skillet is massive, served in a hot skillet, the giant cookie dough is cooked to order, served warm and gooey in a hot skillet topped with house-made creme brûlée icecream and drizzled in Nutella!
Call beforehand or check the boards for the vegan options that will be based on seasonal produce. The sticky date pudding for dessert is a must try!
For those new to Flour Drum dinner, trust in the promise of their current brunch and baked offerings because their dishes are turning out to be just as irresistable.
Flour Drum is located at 531 King Street, Newtown.
Opening hours from August:
Breakfast & Lunch : Mon-Fri 7am-4pm. Sat-Sun 8am-4pm
Dinner: Thur-Sat from 6pm