A Ramona alum is launching Flora, a tiny Euro-inspired bar in Holland Park West
Following a stint as sous chef at the Coorparoo trattoria, Dylan Smith is stepping behind the bar at a brand-new 30-seater haunt on Logan Road. Designed as an ideal spot for impromptu drinks and small plates or a sit-down dinner, Flora will be built around an ethos of simplicity, hospitality and flexibility. Here’s what we know …
When it comes to neighbourhood restaurants, few mesh community-oriented geniality with high-level culinary execution quite like Ramona Trattoria. For his new Holland Park West haunt, Flora, former Ramona sous chef Dylan Smith is looking to bring a little bit of that approach to a bar format.
Occupying the Logan Road site formerly home to suburban speakeasy Pour & Tipple, Flora will see Dylan applying a European-inspired lens to small-scale suburban hospitality. The chef name-drops Sydney’s Bar Copains and Sonny in Hobart as venues that he feels share a similar approach – convivial, walk-in-friendly joints that aren’t overly complicated.
Work is underway to transform the space ahead of a mid-October unveiling, with Pour & Tipple’s blue-hued aesthetic being exchanged for one with a hint of extra warmth. Branded ephemera – like matchboxes instead of business cards at the entrance – will add a touch of personality.
“We’re going for an old-world European vibe,” explains Dylan. “So dark greens, dark timbers, acacia browns and leather coasters.”
The majority of seating will be divided between cosy pairs and four-seater tables, with one large table for eight also occupying part of Flora’s internal space. Roughly 60 percent of the seats will be bookable, with the remainder available for walk-ins.
“We’ll start off with just internal space, but because there’s a lot of roadside dining that we can tap into, we’ll expand into that when we’re comfortable,” Dylan adds.
The kitchen and bar will flow into each other, with the chef working visibly alongside the bar rather than being hidden away, helping to encourage interaction with customers. That said, Flora’s culinary engine room will be small, with equipment kept to the essentials.
Ashley-Maree Kent from Ramona Trattoria is co-consulting with Dylan on the menu, which will draw inspiration from Spanish, Portuguese, French and Italian cuisines. Dylan describes the overarching theme as “simple, honest and good food” – enough for light grazing or group feeds.
The offering will be largely confined to snacks and small plates, and will likely include cured meats, dips, breads, Spanish-style snacks (like bombas), fresh seafood, one pasta option and one dessert. Many of the snacks will be priced per item, allowing guests the freedom to design their meal as they see fit.
Subscribe for updates“We’re giving people the option of having something per piece or something small to share,” says Dylan. “You don’t have to commit to four croquettes on the plate.”
As for drinks, the Flora team has linked up with Convivium Wine to help shape the wine list, which will encompass approximately 25 bottles covering the key bases. Cocktails, aperitifs and digestifs are also planned for the beverage menu, while there will also be a strong focus on non-alcoholic alternatives across the board.
Flora is expected to open on Thursday, Friday and Saturday nights to start, with Sunday afternoon sessions also on the cards for the future.
Flora is expected to open next month – keep your eyes peeled for more.
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