Flour Bar

Exceptional lunch menu. Shared the garlic cheese potato bread - crunchy garlic goodness. The duck was perfect as was the corn fritters. I’d say the best fritters I’ve had. Light and crisp. Masterful service in mid century building. A fun Saturday lunch Thank you.

We were driving through and decided to stop for some Brunch. Glad we did. Exceptionally friendly service. Good coffee. Even better food. Our kids will let you know if something a little off but they loved their meals. Even wanted to go back the next day.

Never fails to deliver. Breakfast, lunch, dinner. Have eaten here about 8 times over the last two years. Have loved it every time. The menu has changed little by little over that time, which has meant there’s always something new to try. Staff have always been friendly and warm, offering great advice on selections, portions or pairings. Consistently one of the best in the Highlands. A favourite of my wife and I.

My experience of The Flour Bar is a relaxed yet high standard cafe and restaurant. The coffee is getting even better. The food is creeative and very tasty. And I like the spaciousness and calm feeling. I enjoy going there. The staff are attentive but give you space too, to enjoy your experience

Making the second egg optional (+$8) is a Benedict ($17) variation I hadn’t seen before. Flour Bar apply the same trick to one egg florentine, fungi and royale, with each offering set on a house-baked potato bun under a light, creamy hollandaise. Generously applied thinly sliced leg ham keeps it from feeling insubstantial, though it’d benefit from the layers being warmed. It leaves enough room to try sides like local Hot Canary smoked bacon ($7) or the cheesy herbed house-made hash brown ($6). The latter tasted strongly of robust olive oil, but it grew on me when dragged through hollandaise. A generous skillet of Basque baked eggs ($18) over-delivers on chorizo and morcilla at the expense of cannellini beans in an intense tomato ragu. It’s tempered by toast and feta. Mecca coffee’s Moonwalker blend is robust as a strong flat white ($6.50) and cappuccino ($6.50). Table spacing feels more generous in the Southern Highlands. Though, housed in a former bank, Flour Bar certainly has room to burn. Part of its floor space is taken up by a bottle shop (co-owner, Ben Shephard, was the sommelier at Biota). While breakfast browsing is permitted, purchases have to wait until after 10am. There are no such restrictions in the produce shop and bakery counter, where cookies, croissants, scrolls and what looked to be cheese sticks bearing charcuterie and leaves, tempt you on the way out.