Flour Child Richmond
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Flour Child has been a welcome addition to Richmond’s vibrant dining scene since its grand opening a month ago, bringing the signature blend of Roman-style pinsa and vibrant cocktail culture that made its St Kilda sister venue a household name. Nestled in a historic former dance studio on Church Street, the space has been transformed into a chic dining destination complete with a retractable rooftop, plush banquette seating, and a dazzling display of over 10,000 bottles of liquor.
Since opening, Flour Child Richmond has quickly become a hotspot for locals seeking an elevated Italian dining experience in a relaxed yet stylish setting. Whether you’re after a casual brunch or a lively night out, this venue seamlessly blends high-end cuisine with an irresistible bar vibe.
Flour Child’s menu is a celebration of Pinsa Romana, an ancient pizza style crafted with a unique blend of flours and a dough that rests for 48 hours, resulting in a lighter, crispier base that’s easier to digest. Executive Chef Alessandro Bellomunno, whose pedigree includes stints at prestigious Italian and London restaurants, has curated a menu that balances tradition with creativity.
A fan favorite since the launch has been the Tomato Buffalo Ricotta Dip which combines whipped buffalo ricotta with confit cherry tomatoes, basil oil, and pine nuts for a fresh, creamy delight perfect for sharing.
Seafood enthusiasts have been drawn to the Hot Honey & Nduja Octopus, featuring Fremantle octopus chargrilled for smokiness, with a spicy-sweet twist from hot honey and nduja. For a show-stopping experience, the Flaming Cointreau Prawns—marinated king prawns flamed tableside with Cointreau—have wowed diners with both flavour and presentation.
The Pinsa Romana pizzas, a major draw for the Flour Child faithful, are a must-try. The Prosciutto & Burrata Pinsa Romana Pizza—topped with prosciutto di Parma, burrata cream, mozzarella, and glazed cherry tomatoes—has quickly earned a place as one of the venue’s standout dishes, delivering a perfect mix of savory and creamy elements.
For those seeking comfort food with a sophisticated twist, the Gnocchi Bolognese has become a hit. Ricotta gnocchi is paired with a slow-cooked beef ragu, served in a rich tomato sugo and topped with grated parmesan. This hearty dish is a crowd-pleaser, perfect for Melbourne’s cooler months.
No meal at Flour Child is complete without indulging in their classic Tiramisu, a delicate dessert with layers of coffee-soaked sponge, mascarpone, and cocoa. And for a post-meal treat, the Limoncello Shot—made with Villa Massa Limoncello from Sorrento—offers a refreshing finish that transports you straight to the Amalfi coast.
The cocktail culture at Flour Child Richmond is just as compelling as the food. Bar Manager Lachlan Grant has crafted a drinks menu that perfectly complements the modern Italian fare. Italian classics like the Negroni and Aperol Spritz are also available, ideal for sipping on the rooftop during a sunny afternoon.
Flour Child Richmond has quickly proven to be a go-to destination for lovers of authentic Italian cuisine in a setting that balances sophistication and fun. Whether you’re there for the inventive antipasti, the indulgent pinsa, or the playful cocktails, you’re guaranteed a memorable experience that blends the best of Roman culinary traditions with Melbourne’s love of vibrant, modern dining.
Location: 432 Church St, Richmond
Phone: (03) 9968 4441
