St Kilda Italian restaurant Flour Child is expanding — this month, it’s set to open a second Melbourne venue in Richmond. Like the original, the new spot will focus on Pinsa Romana, like pizza, but with a Roman-style crust. The pizza style was discovered when founder and director Eddie Muto visited Italy.
“Central to this at Flour Child is a distinct blend of soy flour, rich flour, 00 wheat flour and dry yeast, meticulously kneaded and proved for 48 hours,” says Kouba. “The result? A crust that’s crispy on the outside, soft within, and at 80% hydration, more digestible than any pizza globally. We played a big role in introducing this Italian gem to Australia.”
Kouba says Richmond was picked as the next location because it was essential for Flour Child to make its mark on the city. With its international recognition and inherent glamour, Melbourne was the ideal spot to take the concept further and a natural progression in the venue’s journey, he says.
Aside from its Pinsa Romana, Flour Child also serves macaroni and cheese croquettes, salumi and cheese dishes and six styles of burrata, including burratina fritta, buratina tomato and burrata e pera, part of the venue’s Burrata Bar, in partnership with That’s Amore Cheese.
On the drinks list, you’ll find cocktails with fun names like Soft Porn, a vanilla, passionfruit and pineapple juice blend, Marshmallow Martini with marshmallow-infused Absolut and White Chocolate Watermelon Martini.
Both venues also offer masterclasses where you can learn how to craft Pinsa Romana, margarita cocktails or ricotta gnocchi, and on weekends, it hosts DJs and dancing. The new Richmond restaurant will house premium liquors in towering cabinets and let patrons take in a view of the city’s skyline — inside or outside in a space with a retractable roof.
Kouba says he recommends visiting Flour Child Richmond on a Friday or Saturday afternoon, as there’s something magical about golden hour illuminating the venue as you sip on handcrafted cocktails.
“As dusk sets in, indulge in our new ‘Yes Chef’ feed-me menu,” says Kouba.
“This eight-course culinary journey, deeply rooted in Italian inspiration, will introduce you to delights like whipped buffalo ricotta, marinated white anchovies, burrata caprese, flaming vodka prawns, gnocchi and Pinsa Romana. When the courses conclude, it’s time to dance the night away.”
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