This week marked the relaunch of Andy Freeman’s (of Varnish on King, Darling’s Supper Club and Luxe Bar) new project The Flour Factory. After renovating the former Venn gallery space, the Queen Street venue is transformed into a jewel in the Perth dining crown. The revamp has opened up the venue to accommodate up to 450 patrons, with an exciting team of bar and kitchen staff. Housed in a former flourmill, (the 19th Century building is shining like never before) head chef Matt Carulei and team mill their own flour to make delicious breads, just one example of the “from the ground up” catering.
Personally I am all about the pickling, charcuterie and the incredible selection of local and imported cheeses. Complete with a glass of the house made TFF Vermouth (unlike any you have had before- thanks to Sam Astbury and Howard Park Wines) or any of the excellent sherries on offer, this makes for incredible food that I want to take everyone out for. You must go!
The venue itself boasts the large open Queen Street window, offers The Sherry Bar upstairs along with a function space and the casual dining and cafe area downstairs. The 14 meter long bar is the most stunning feature- Andy explained that they bought a bunch of trees down south and had them cut into slabs to make up the bar and tables. The efforts do not go unnoticed as the feeling is one of both a New York cool, grass roots Portland and new school Perth.
I took the opportunity to wear this gorgeous Elliatt dress to the media launch, which I have already had a bunch of emails about- is every bit as beautiful to wear and dance around in as you can imagine. I am looking forward to wearing this one in Paris just to add some romance to my travel wardrobe.