Flinders Lane is a wonderful Aussie experience for all in the Stamford area. Located right in the middle of downtown Stamford, Flinders Lane is a must visit! We will definitely be going back soon.
Here’s what we had:
Cinnamon Infused Pineapple Marg + FIGITABOUTIT:
To start we had Yellow Fin Tuna Tartare, Steamed Lemongrass + Chicken Dumplings, + The Famous Sausage Rolls:
Next, we had a refreshing Green Apple + Arugula Salad:
For our entrees, we had the Hot Honey Fried Chicken Sandwich + the Gnocchi:
Lastly, Chef Brad Stewart’s Grandma’s homemade Sticky Date Pudding:
We can’t express enough how delicious this all was… Go try for yourself!
When you step into Flinders Lane in Stamford, Connecticut, you’re not just entering a restaurant; you’re embarking on a flavor-packed adventure. At the heart of this experience are the incredible cocktails crafted by Ross, the Bar Manager at Flinders Lane. In our chat with Ross, we dive into the world of mixology, local collaborations, and some secret sips.
So, Ross, what’s the deal with the cocktails at Flinders Lane? How do you guys come up with these fantastic drinks that pair so perfectly with the Aussie-inspired cuisine?
Bar Manager Ross: Well, at Flinders Lane, we’re all about good times and great flavors. Melbourne, our muse, is known for its vibrant bar scene, and we wanted to bring that energy to Stamford. Our aim? To serve up the best cocktails in town. We get creative with unique ingredients and flavors, making sure our drinks enhance the dining experience. It’s all about finding that perfect sip to go with every bite.
If you had to pick just one cocktail from your menu that’s an absolute must-try, which one would it be, and what makes it so darn special?
Bar Manager Ross: Oh, that’s a tough one, but if I had to choose, I’d say go for “When Pigs Fly.” It will be on the new menu coming out in October! It’s a wild mix of Fat Walsh Bourbon, bacon, Aperol, rhubarb amaro, and lemon juice. What makes it special? The combo of savory bacon and sweet notes is a real surprise. Plus, it’s like the perfect pair for our Sausage Pork Rolls.
What’s cooking in the Flinders Lane world? Any exciting events or menu updates that us cocktail-loving folks should keep on our radar?
Bar Manager Ross: In October’s second week, we’re dropping a brand-spanking-new cocktail menu. You’ll want to check it out for sure. We’re talking fresh, exciting drinks, And hey, we’re also giving our food menu a makeover around the same time. So, stay tuned!
You guys have quite the history of teaming up with local producers and artists. Any cool stories or collabs that have added that extra flavor to the Flinders Lane cocktail experience?
Bar Manager Ross: We’re all about the community here. One cool collab has been with Sono1420, a local distillery. We’ve shaken things up by including their spirits in some of our cocktails. It’s a win-win, supporting local and delivering unique sips to our guests.
Ever heard any memorable customer comments or stories that capture the spirit of Flinders Lane’s cocktail culture?
Bar Manager Ross: Our guests often tell us how our cocktails surprise them with creative flavors. Some say it’s like a flavor rollercoaster. It’s pretty darn rewarding to know we’re adding to their dining experience and creating lasting memories.
Okay, Ross, spill the beans—what’s your all-time favorite dish on the menu?
Bar Manager Ross: My personal fave? That’s gotta be the “Gnocchi.” It’s made with lemon ricotta, peas, mushrooms, parsley, chives and Grana Padano. So good!
So, if you’re up for a taste adventure and a darn good time, Flinders Lane is where it’s at. With Ross behind the bar, you’re in for cocktails that’ll make you wanting more! Cheers to the art of mixology and the vibrant cocktail culture at Flinders Lane!
About Flinders Lane:
Flinders Lane is a modern Australian restaurant in the Lower East Side. When you say ‘modern Australian’ to people they look at you a little bit inquisitively, until you explain that there are influences from Greece and Italy, and a strong Southeast Asian thread running through the cuisine. On paper it looks like a complete hot mess, but once you put it down on a plate people understand the flavors. Once they get to know the food then they understand the history and culture of it as well.