Flour Child, known for its unique pinsa romana, has opened a new location in Richmond on Church Street. This new pizzeria and cocktail bar is now serving its signature Roman-style pizza alongside a vast selection of drinks.
Pinsa romana is a Roman-style pizza with dough made from a blend of soy, rice, and wheat flour. It is allowed to proof for at least 48 hours, resulting in a lighter and crispier crust compared to traditional pizzas. Until now, this distinctive pizza was only available at Flour Child’s St Kilda location.
The Richmond venue, which opened on August 29, features Executive Chef Alessandro Bellomunno overseeing the pinsa romana production. The new menu includes a range of contemporary Italian dishes. Guests can enjoy a variety of antipasti, often paired with plain pinsa romana bread. The burrata bar offers multiple takes on the cheese, including deep-fried burrata balls, burrata with purees, burrata atop caponata tartare, and burrata with beef bresaola and confit cherry tomatoes.
In addition to the pinsa romana, the menu includes gnocchi, porchetta, salads, and meatballs. The pizzeria features around 22 different pizza flavor combinations.
The new location also highlights its cocktail offerings. Bar Manager Lachie has crafted a diverse spring and summer cocktail menu featuring classics like negronis and americanos, as well as inventive creations with bubblegum clouds and wonderfoam. The bar boasts over 10,000 bottles of liquor, offering a wide range of digestifs and aperitifs.
Flour Child Richmond also includes a large terrace with a retractable roof, providing an ideal setting for enjoying spritzes and other drinks in warmer weather.
