One thing I love about discovering a town I know little about, like Mandurah, is that I don’t have any preconceived ideas about where I should and shouldn’t dine. I’ve not been brainwashed by a multitude of foodie posts in my social media feeds. Flics Kitchen is just the type of place I would pick for dinner, if I hadn’t already been invited there by the local experts at Mandurah & Peel Tourism Organisation. We arrived early for dinner and we could see that the eatery is a funky morning café by day, which transforms to a buzzing restaurant in the evening.
Flics Kitchen is found on the bustling Mandurah foreshore. The Head Chef and owner, Felicity Evans, has created a tastebud tempting modern share menu. Her wait staff are warm and helpful. The drinks offering is well curated with wines, local craft beers and more. I just had to have a Mojito in Mandurah. It may be almost winter, but I was still keen to lap up the holiday vibe.
The dinner menu, as they say, is “kinda like tapas”. There’s boards and share plates packed with the best of WA produce from Exmouth prawns, Baldivis rabbit, Shark Bay Whiting and a Mandurah favourite – Blue Manna Crab.
We start with Flics Charcuterie board ($31), which is absolutely brimming with goodies! There’s a long list of delicious cured meats including San Jose venison and wild boar salami, La Boqueria Cabacero air dried pork neck, 18 month aged jamon, salami, salumi and more. We agree the pulled pork coquettes and the smoked pork, pistachio and mustard fruit terrine are absolutely delicious. On the side is a house made piccalilli, cornichons and sourdough.
Plump Hervey Bay scallops ($22) are presented on the shell with a duck prosciutto, pea puree, mustard fruits and subtle truffle butter.
Chef and I can’t get enough of the pork belly dish ($21). The sticky n sweet, twice cooked pork belly is so tasty! Served topped with crisp puffed pork crackle, crunchy peanuts and a rich chilli and lime caramel, this dish has lots of bite.
When ordering, we asked our waiter what his recommendation would be and without skipping a beat he suggested that we try the Oxtail “pie” ($25), with heritage carrots and a red wine sauce. The flaky pie is delicious, I particularly relish the depth of flavour of the sticky brisket which had been roasted over coals. It is well worth ordering!
Curious to see Flic’s dessert offering, we order a malt and peanut butter ice cream, chocolate brownie and salted caramel sauce and nougat dessert ($14). Chef and Little Chef share this and practically fight over the last mouthful.
As the boys both dive into the chocolate brownie, I’m on my own with the steamed almond pudding ($14), topped with caramelised pear and quince, spiced toffee sauce and a vanilla bean ice cream. The flavours are very well balances and it’s not an overly heavy dessert to end our little feast with.
Feeling like something more savoury? There’s an excellent selection of cheeses at Flics Kitchen too.
I do love a share food menu, but I suffer with a bit of over/under ordering anxiety, worrying that we will have too much or too little food. At Flics Kitchen we went with the waiters quantity suggestions and the amount for the three of us was just perfect. We really enjoyed each of the dishes we tried. We’d recommend that you visit the popular Flics Kitchen if you’re in Mandurah too – they’re open for breakfast, lunch and dinner.
Thanks to Mandurah & Peel Tourism Organisation (MAPTO) we were guests of Flics Kitchen. Nothing is exaggerated or embellished. All words and opinions are my own.