Try Some 'Roo Meat At This Authentic Aussie Eatery

Adventure to Flinders Lane in Stamford and get acquainted with modern Australian cooking.


Stamford has become a dining mecca with an array of international cuisine to please any palate. So, if you get the hankering for Australian cuisine, head to the city to try Flinders Lane. Have no idea what constitutes Australian fare? As long as flavorful food with some interesting touches is what you’re craving, you’ll be okay.

There are Australian specialties on the menu at Flinders, but don’t let the grilled kangaroo loin cause you to hop away. Chef Brad Stewart says customers should come in expecting “bright, fresh flavors and food that isn’t overly complicated.”

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Chicken san bau demonstrates the influence of Southeast Asian cuisine in Australian cooking.

Brunch at Flinders Lane showcases the influences of “British comfort food, Southeast Asian cuisine, and dishes that let the ingredients shine,” says Stewart. In the comfort-food category are sausage rolls made with buttery puff pastry; smashed pea and avocado toast with dukkah (a Middle Eastern spice blend); and a rotating selection of meat pies. The Southeastern Asian influences are evident in chicken san choi bau (lettuce wraps with water chestnuts and bamboo shoots) and coconut curry laksa with prawns and crabmeat. There is Vegemite (definitely an acquired taste) and the aforementioned kangaroo, served at brunch as a burger. While I declined, my husband declared it delicious. “We encourage guests to be adventurous,” Stewart says.

Coconut curry laksa

There are also a number of brunch dishes to satisfy those with a sweet tooth, such as French toast with chocolate-espresso sauce and whole-wheat pancakes with mixed berry compote. Standout desserts include the carrot cake, a recipe from Stewart’s mother, and his grandmother’s sticky date pudding.

Mum’s carrot cake

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Photo by Abbe Wichman

At dinner, you’ll find similar breadth of influences in dishes like the scallop appetizer with chili-cashew relish, and branzino in soy-ginger broth with bok choy and scallions.


The bar has ample seating, and the cocktail menu also shows international influences with drinks that are delicious — and Instagrammable. Perfect for this time of year are the Spring Margarita with a Thai basil tincture and the Lillet Rose.

The restaurant’s décor is sleek and modern, with an open kitchen and floor-to-ceiling windows that bring an airy feel to the space. (There’s also seasonal outdoors seating.) “Beyond our food and atmosphere, we bring Australian hospitality with bright and bubbly personalities to our customers’ dining experience,” says Stewart.

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Flinders Lane
184 Summer St., Stamford


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