Flinders Lane was introduced to Stamford by seasoned restaurateurs Chris Rendell and Chris McPherson, offering locals and visitors a striking restaurant influenced by the multi-cultural homeland of the owners – Melbourne, Australia. It takes up ground floor residence in the newly erected Summer House Luxury Apartments, leaving its mark on the city with its land and sea menu, innovative global cocktails, and eclectic décor.
The restaurant has a high ceiling and industrial design, softened by hardwood flooring, wall panels, and room dividers that overflow with greenery. Large dome pendant chandeliers emit a warm glow throughout the space and an active display kitchen with counter seating fills the room with a palpable energy.
The menu reflects today’s international food culture, featuring Southeast Asian influences and French-inspired techniques. Shishito Peppers are slightly blistered and dusted with seven spice and sea salt; Chicken San Choi Bau lettuce cups are filled with bamboo shoots, water chestnuts, and bean sprouts: House Made Pork Sausage is wrapped in a flaky, buttery pastry and served with a bold sambal mayo; Diver Caught Scallops are pan-seared and topped with a chili-cashew relish, hijiki, and pea shoots; Handmade Tagliatelle is swathed in braised Australian lamb shoulder, tomato, and gremolata: and the Coconut Curry Laksa is a culinary journey along the spice route, brimming with shrimp, crab, rice noodles, poached chicken, and Thai basil.
The 80 seat restaurant also includes a bar and an adjacent high top and banquette seating. Global cocktails, such as Melbourne CBD shaken with vodka, plum, and elderflower; Born in Brunswick made with rye, apple, and sparkling wine; Spiced Carrot Margarita with chili infused tequila, ancho reyes chili liqueur, cardamom, and lime; and a hot Moon Over Mayumi with chai, rum, and sherry, stay true to the restaurant’s international attitude.
The kitchen is under the direction of Chef Brad Stewart, who worked in high-end hotels and resorts all around the world.
