Bar/restaurant hybrids are becoming more common around town these days, and The Flynn is a prime example of this with half of the revamped space in the popular bar on Bligh Street acting as a dedicated restaurant, with moody lighting and cosy booths creating some atmosphere.
We’re here today to tuck into The Flynn’s new drinks and food menu for lunch, which has been created under the guidance of hatted chef Thuong Dang. On recommendation from the friendly waitress, we decided to try their Chicken Liver Parfait for entree.
Usually I am not a huge fan of chicken liver anything, but the Chicken Liver Parfait at The Flynn was quite pleasant – its creamy texture was flavoursome without being too overwhelming and was easily spreadable on the thin slivers of crunchy tortilla on the side. The acidity and sweetness from the red grapes and cornichons which accompanied it helped cut through the richness of the mousse-like Parfait and while my dining companion and I both enjoyed it, it was a rather generous serving which could have been shared between a few more people.
Chicken Liver Parfait, $12
For mains, we couldn’t go past the Angel Hair pasta with Alaskan crab, chilli, garlic, cherry tomatoes and herb crumbs. It’s a winning combination of flavours that satisfies my tastebuds everytime and The Flynn does an excellent rendition of it. There’s plenty of thin angel hair pasta to soak up the tasty sauce, and a fair bit of shredded crab meat in there too.
Angel Hair, $26
Our other main was the Banh Mi, another recommendation from the waitress, which makes sense given the chef’s Vietnamese roots. Banh Mi is pretty messy to eat and in this case, succulent pieces of marinated free range chicken fell out of the crunchy bread roll, which had been thoughtfully cut into halves for us to share. The usual suspects of pickled carrots, shallot, cucumber and sriracha mayo made up the rest of the filling and it was a satisfying dish overall, paired with thick cut chips and tomato sauce on the side.
Banh Mi, $15
We washed down our delicious meal with a couple of cocktails from their newly launched drinks menu. I settled on the Toffee Apple, which looked like it lived up to its sweet namesake with a tinge of red floating atop the bright green liquid, but was a bit too light for my liking. My friend’s Malibu Reggae was much stronger in comparison, with the fresh tropical flavours of coconut and exotic lemongrass melding together to remind us of a South East Asian dessert.
Toffee Apple, $17
Malibu Reggae, $17
The Flynn is a conveniently located bar/restaurant that has been sleekly renovated and its menu hits the spot for a business lunch with the option for drinks at the bar before or after the meal.
Excuse Me Waiter dined as guests of The Flynn
2A Bligh Street
Sydney NSW 2000
Phone: (02) 9223 0037