Who or what is Flour Child? A new and innovative Italian restaurant in St.Kilda, Flour Child serves pizza but it's better than the pizza we are used to, this is Pinsa Romana. Definitely a first for Melbourne, while it looks like a pizza Pinsa Romana is remarkably different in many ways.
The name Pinsa comes from the Italian 'pinsere' meaning to stretch out. It is made of a combination of wheat, soy and rice flours, is more digestible and has fewer carbohydrates. The dough is left to prove for 48 hours giving it quite a different consistency, crisp on the outside, soft on the inside, and totally delicious.
The toppings range from the traditional well-loved tomato, fior di latte, fresh basil and prosciutto to the more creative and even exotic. Pears and honey, zucchini and salmon, radicchio, fig, potato and many more, some with tomato bases, some with a white base. If you can't decide why not do a 50/50 providing it is on the same base. Or you could try pinsa tacos with prosciutto, rocket, cherry tomatoes, mozzarella for example.
As well as the signature pinsas, Flour Child specialises in prosciutto and salumi presented on a range of boards which also include a warm pinsa. There are cheese boards too with a range of Italian specialty cheeses. These are all perfect accompaniments to an extremely well-stocked bar; cocktails by the glass, pitchers of cocktails, a large and varied range of wines and champagnes, gins, craft beers, whisky - the walls displaying these seem never-ending.
One of the best things about Flour child, besides the pinsas, is the ambience. It is a welcoming, comfortable, very contemporary space with lounge chairs and a variety of tables and spaces. suitable for a cosy, romantic date or a birthday celebration. You just have to try it!