An Afternoon in Roma at Flour Child Richmond
Flour Child, the wildly popular pizzeria-meets-cocktail bar known for bringing Pinsa Romana to the people of Melbourne, has opened its second location, Flour Child Richmond. We enjoyed an amazing "An Afternoon in Roma" where we imbibed cocktails then had fun making our own Pinsa as part of a masterclass, then indulging in an epic lunch.
Spreading the love and success from its beloved original St Kilda venue, the ‘pizzeria inspired by modern bar culture’ has made its second home in a historic former dance studio above Church St, giving the space a glam new refurb complete with a retractable rooftop, plush banquette seating and an impressive central bar that runs the length of the first floor restaurant; as well as a show-stopping display of over 10,000 bottles of liquor including some impossible-to-find gems from all four corners of the globe.
Just like its sister venue, Flour Child Richmond is a celebration of modern-Italian fare, bringing its famous Roman-style pinsa, quality cocktails and an unmatched atmosphere that can take one from brunch with the crew, through to an intimate date or night on the town with ease.
With the St Kilda team known for introducing the Pinsa Romana to Australia, Flour Child Richmond will also champion the signature Roman pinsa style known for its distinct blend of soy flour, rich flour, 00 wheat flour and dry yeast, meticulously kneaded and rested for 48 hours.
Simon Kouba, one of the visionary owners behind Flour Child — who also recently opened CBD cocktail bar The Valiant — says his team played a big role in introducing the concept of Pinsa Romana to Australia.
“Pinsa Romana is steeped in history and tradition. After mixing and kneading, and 48 hours for the dough to prove, we press and stretch the dough — due to the high-water content it will create a delicious bubbly pizza base. As well as being one of the best pizzas you will taste, it’s our culinary team's dedication to only using fresh, quality produce and traditional kneading techniques that has resulted in our Pinsa Romana pizza being the best in Melbourne — one that’s crispy on the outside, soft within, and at 80% hydration, more digestible and healthier than any pizza globally”, he says.
Flour Child Richmond’s menu is overseen by Executive Chef Alessandro Bellomunno. The Naples-born chef brings a roster of local and international pedigree from the likes of Rossopomodoro (Rome & Naples), Poissonerie De L’avenue (London) and Mark X (London). It’s this intersection of traditional Italian sensibilities and modern creativity that drew Alessandro to the Flour Child brand as the epitome of Pinsa craftsmanship Down Under.
As well as a line-up of their popular Pinsa Romanas, Flour Child Richmond is also known for its antipasti; the team pride themselves on being ‘cheese sommeliers’ with a dedicated salumi and cheese bar providing a selection of cold and cured meats both imported and local. Staff are trained to help each guest to create the perfect charcuterie board for their taste.
There's also a ‘Burrata Bar’ boasting a selection of five different renditions. Most notably, the ‘Burrata Capatana Tartare’ featuring fragrant basil oil and roast vegetables, for a perfectly vibrant starter. The Antipasto menu encapsulates house favourites including the ‘Hot Honey and Nduja Octopus’ chargrilled for added smokiness.
Breaking away from the traditional potato base, cheese enthusiasts can indulge in a variety of Ricotta Gnocchi dishes, ranging from a classic ‘Slow Cooked Beef Ragu’ to a hearty roasted pumpkin purée with beef and pork polpette and chilli, catering to every craving. For a smoky twist, the ‘Gnocchi Baked Alla Sorrentina’ promises to become a crowd favourite, featuring the classic flavours of Tomato Sugo, fior di latte, and basil.
A visit to Flour Child is not complete without a cocktail in hand, and Bar Manager Lachlan Grant is bringing that energy to Richmond with an innovative drinks list that epitomise the joy of pairing elegant cocktails with a great meal. A master of mixology, Lachie was the Bar Manager in St Kilda and played an integral role in the venue's success.
Each of Lachie’s cocktails tell a story. Richmond’s menu will include a fresh line up of cocktails that are as visually pleasing as they are delicious. For example, The Beauty and the Beast is a smoking cocktail of absolut vodka, raspberry, lemon juice, strawberry puree, rose syrup, bubble-gum cloud, and wonderfoam, and for the traditionalists, all the classics are there, including evergreen Italian favourites Negroni, Aperol Spritz and a refreshing Americano that’s perfect for a summer day when the retractable roof is open and the good vibes are in full swing.
Flour Child Richmond joyfully leans into the Group’s love of music and atmosphere. The food may be outstanding but it’s the exceptional customer experience that keeps punters coming back again and again. More high-end cocktail bar than pizzeria, the lighting, the soundsystem, furniture and decor are carefully curated to encourage punters to settle in and enjoy the soundtrack and vibes.
It may be good fortune then that a heritage dance studio has been chosen for the new locale; the team wisely chose to maintain the original sprung parquet flooring honouring the history of the space and providing the perfect foundation for killer soundtracks and DJ lineups.
As sister venue to vibrant il Mercato Centrale and Flour Child St Kilda, the new Flour Child Richmond promises to be a mecca for not just Pinsa Romana fanatics (of which there are many) but all lovers of seriously good Italian food, presented in a joyful, cocktail bar environment right in the heart of Richmond.