Vermouth from scratch at launch
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.