Industrial lines, slouchy leather banquettes, plywood and bentwood and brick. Flotilla certainly has its aesthetic locked down, but the centre of this restaurant, undeniably, is the ironbark grill at the kitchen’s heart. It’s here that king mushrooms get a flash before being sliced and laid over brothy XO-infused koshihikari rice, where buttery flank steak and scored zucchini pick up caramelised char, where skewered scampi is waved over coals until its flesh turns translucent.
It’s not all about the fire, though: Murray cod is softly steamed, spring peas and sweet preserved lemonade playing off its delicacy; sorrel salsa verde brings bite to the beef; and squid-ink noodles under the marron are finely coiled and full of bite. Needless to say, this is one tight kitchen.
Word is that former chef Jake Deluca is set to return as a partner, with a mini relaunch on the cards, but with owner Eduardo Molina running the show, expect the dishes to remain as sharp as the wine service through 2027 and beyond.
Good to know: The tasting menu is on offer every service, but a la carte is limited. Check online when booking.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
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Last visited: September 2026
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
