The Flour Factory is a most attractive place – heavy jarrah tables and an eye-catching bar, its fascia made of jarrah offcuts, comfortable chairs, striking light fittings, it really has a great look and feel, with a large window adorned with the name peeping out over Queen Street.
The wine list at Flour Factory is small but thoughtfully put together with a good range of prices, varieties and regions represented. A bottle of Castelli Estate 2017 Great Southern Riesling called and exceptional it proved – lemon blossom and baked quince aromas; crunchy juicy palate of lime pith, green apple skins and lemon juice the bright acid lingering on and on…
As for the food – well foregoing the heavier, meaty dishes – lamb rump, pork belly, ribeye – we settled on a selection of starters – Bastard peppers kicked us off – roasted padron peppers, glistening and charred red and green clumped on the plate – these peppers vary between pleasantly mild and stunningly spicy – it really is a matter of luck – well the first one I had was of the latter variety – took my breath away, sweat broke out, eyes ran – a glass of wine was quickly consumed – a bastard indeed – but after that they all seemed much milder. Certainly a palate provoking dish.
A juicy pile of crudo followed – tender, succulent fish, twirled around a mound of sour cream and sprinkled with gems of finger lime, each one exploding with sharp citrus flavour. Excellent.
Heirloom tomato salad also hit the spot – a variety of lightly oiled, sweet and juicy tomatoes along with crisp paper-thin slices of pear. Refreshing and light.
And then another highlight – fried Fremantle octopus – al dente, charry, dotted with dollops of orange cream – a wonderful chewy delight.
With all of this we had a bowl of excellent bread served with whipped butter and dukkah to wash up any remnants left on our plates.
The Flour Factory is one of the gems of Queen Street – high quality food, great wine, top class service and in delightful surrounds. Get along!