TOURING as a member of Silverchair allowed Chris Joannou the opportunity to travel the world.
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It broadened his palate, too.
The former Silverchair bassist, along with business partner Zach Scholtz, unveiled his latest venture, Flotilla, in Wickham last week.
The pair spent more than a year working on the "refined casual" restaurant whose California-cool vibe takes inspiration from Abbot Kinney Boulevard and Venice Beach in Los Angeles.
"Over the years, obviously travelling with the band and stuff like that, I was fortunate to experience some amazing venues around the world," Joannou says. "There have been so many little things where I've thought 'That's awesome' and kept them in the back of my mind, or little areas where I've had a really great experience or memories."
So how have the pair, who met five years ago working together at The Edwards (which is set to reopen this year after a fire in 2018), recreated that LA vibe in Newcastle?
From the striking blue and black colour palette on the exterior of the building which is edged with palm trees and bird of paradise, to the menu's offering of classic flavours with a modern approach, Flotilla is a dining experience unlike any other in the city.
Positioned on an angled corner in the back streets of Wickham, the uniquely-shaped building is impossible to miss.
The task of working out the ideal configuration for the venue was given to architect Jason Elsley.
"Jase came in and it's an interesting shaped room, so he tried to maximise everything about it being such a tight space," Joannou says. "He has done an awesome job."
The intimate restaurant seats 48 inside. Eight of those seats are located at the bar which overlooks all of the action in the kitchen led by executive chef Paul Niddrie and head chef Jess Brooks. In Joannou's opinion, it's the best seat in the house.
"Any opportunity, I'd always ask to sit up at that style of seating," he says. "I think with what the kitchen is creating with the produce they are using, they should be on show every day.
"Being such as open kitchen, I mean, there's absolutely nowhere to hide. You can't hide a thing. But what they're putting on the plate is just this beautiful bit of honesty with the food.
"Last weekend, Paulie the chef was chatting to customers up there and cleaning plates and serving. It has this really beautiful, intimate feeling where you can really connect with the space when you're eating."
The bar leads around to the rest of the dining area, including a cosy corner table that is perfect for larger groups.
The kitchen is centred around a charcoal oven that cooks the majority of the menu, from the vegetables to the proteins.
There are four entrees, including butter poached king prawn with sweet corn, cucumber, sunflower and green onion ($22) or, for vegetarians, glazed butternut with miso, fried enoki, chestnut caramel and shiitake ($18).
The five mains include Barrowdale pork neck with pumpkin, candied pepitas, maple and sage ($38); wagyu MBS 8+ sirloin, burnt celeriac and young carrot ($47); and grilled cauliflower romesco with farro, reypenar cheese and hazelnut ($30).
Dessert offers two choices: chocolate mousse with whipped coconut, rhubarb caramel and cocoa nibs; and miso caramel with set mandarin cream, verjuice and tarragon (Both $15).
"These are all really traditional, classic flavours, but we're just tipping it all on its head and approaching it all in a completely different way," Joannou says.
"What we set out to achieve in terms refined casual, I think we've done it," Joannou says. "We couldn't be happier with the staff and we're excited to see where the venue can be six months or 12 months into the future."
Flotilla, 9 Albert Street, Wickham. Open Wednesday-Sunday from 3pm. theflotilla.com.au 4965 3885.