Ver­mouth from scratch at launch

Western Suburbs Weekly - - News -

GUESTS got to taste ver­mouth made from scratch by The Flour Fac­tory own­ers Andy Free­man and Sam Ast­bury at the res­tau­rant’s launch last week.

The restau­ra­teurs teamed up with Howard Park Wines to cre­ate the spirit, which was inspired by north­ern Ital­ian for­ti­fied wine.

Free­man said his head chef Matt Carulei had a “Bent­ley down­stairs so there’s no ex­cuses”.

“Food is a very im­por­tant pil­lar in our con­cept,” he said.

Carulei said ev­ery­thing from the yeast, but­ter, salt and cul­tures was made on site.

The new bar is made from two jar­rah trees trans­ported from Nar­ro­gin and a lift for the multi-level venue will be in­stalled in Jan­uary.

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