Food and Drink
Posted by Alexandra Spangaro
11. Mar, 2013
Flock, a new venture on the other side of the Westgate, will have hungry types from all over Melbourne flying west to taste its bold (and rather beautiful) breakfast, lunch and dinner menu.
Located in a quiet suburban shopping strip in Newport, Flock aims to please. With a breakfast and lunch menu for the local cliental and a fine dining evening menu for those that can’t make it during the day.
Co-owners Peter Sheppard and Nicole Dixon have transformed an old podiatrist clinic into an intimate dining space, with a simple décor of wooden bird cut-outs, comfy wall seats and an open plan kitchen.
Experience is plentiful with the team at Flock, with head chef Robin Clough having worked under the likes of Marco Pierre White at Canteen in London and Peter Gilmore at Quay in Sydney.
With dishes like ratatouille of strawberries, banana and poached peaches served with orange-infused yoghurt ($13) and poached eggs with blood orange hollandaise, a caponata salsa and mini ciabatta ($15) the day menu offers a refreshingly imaginative array of dishes you’d struggle to find elsewhere.
While the evening menu caters for serious diners with dishes like caramelised pork belly with scallops, parsnip and cauliflower puree and pear and lavender chutney ($32).
Currently open for breakfast and lunch, Flock is now taking reservations for its first night of fine dining, which begins Wednesday 20 March.
39 Challis Street, Newport
Mon-Tue 7:30am-4pm, Wed-Fri 7:30am-11pm
Sat 8am-11pm and Sun 8am-3:30pm (night time dining doesn’t start till March 20)
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