St Kilda cocktail bar and pizzeria Flour Child has announced it’ll be opening a second venue on Richmond’s Church Street this October.
The 200-seat venue will be upstairs to boast a dining space, high table seating, plus an intimate rooftop with Melbourne skyline views.
Executive Chef Alessandro Bellomunno will lead the culinary offering drawing on his Italian heritage.
The menu will feature starters, a salumi and formaggi offering, antipasti, insalata, and the much-loved Pinsa Romana Pizza the St Kilda haunt is known for.
Some of the highlights include whipped buffalo ricotta dip with pinsa fritta; roquette, pear, and parmesan salad; and a burrata bar equipped with tomato, pumpkin, or zucchini sauce.
The famed Pinsa Romana Pizza will also star at the new location with flavours including the La Porchetta (porchetta with pumpkin puree and mozzarella) plus a prosciutto and burrata iteration.
“Our key point of difference is the ‘Pinsa Romana’ – pizza like you’ve never experienced. Flour Child has the exclusive Australian Rights for The Di Marco Pinsa Flour produced in Rome, Italy,” says Co-Owner and Venue Manager Simon Kouba.
“The specialty dough is left to rest for 48 hours, resulting in our pizza crust being crunchy on the outside, soft, cooked right through and airy on the inside.”
Similar to the St Kilda location, Flour Child Richmond will also serve a range of traditional and experimental cocktails.
Flour Child Richmond is set to open in October and is located at 432 Church Street, Richmond.
