Executive Chef Paul Niddrie and Head Chef Jess Brookes use seasonal and responsibly sourced local ingredients to create classic well-executed dishes with some twists and innovation.
Located in a semi-industrial area, the pale blue corner building makes a contemporary design statement, with black industrial-style windows and metal, timber and greenery used to great effect. The understated palette of the interior enhances the open kitchen, and exudes edginess, as well as an intimacy, without compromising warmth or comfort.
Flotilla offers refined casual dining; the menu changes regularly, reflecting seasonality and the best produce available. The glazed butternut is a standout dish. Cleverly thought out and creative, this entree features creamy, sweet butternut and mushrooms three ways: deep-fried enoki, sweet silken shiitake on top, and accompanied by dehydrated shiitake. For main course, the succulent Little Hill Farm chicken is a locally farmed, free-range bird, served with roast grapes, nashi, leek and shiso. Seasoned perfectly, and executed well, it is a delightful classic dish.
PSST! This venue has enormous potential with a cohesive crew who understand and showcase great produce.