Seasons, smoke, and six years – The Flotilla’s evolving dining experience
Photography courtesy of Victoria Geraghty
There’s something quietly magical about The Flotilla.
Tucked away in Newcastle’s harbourside suburb of Wickham, the modern Australian restaurant has spent the last six years establishing itself as one of the city’s most refined, yet approachable, dining experiences.
Now, as it celebrates its sixth birthday, The Flotilla is stepping confidently into a new chapter – welcoming fresh faces in the kitchen, expanding its footprint, and launching a brand-new Friday lunch offering.
“We recently celebrated our sixth anniversary. Our passion for what we do remains as strong as ever, and we truly feel we are at our peak. We are incredibly excited about what the next six years will bring,” co-owner, Eduardo Molina said.
Eduardo, originally from Nicaragua, brings a worldly perspective to the Newcastle dining scene, shaped by years living in San Francisco before eventually landing in the Hunter.
Alongside silent business partners, Chris Joannou and Zach Scholtz, Eduardo has helped shape The Flotilla into a venue that fuses elegance with ease – a place where meticulous technique meets a warm and laidback atmosphere.
At the heart of The Flotilla’s evolution is its hyper-seasonal menu philosophy. Refreshed every six weeks, the kitchen is laser focused on celebrating local produce at its prime.
The recent arrival of Head Chef Josh Thurston and Sous Chef Gordon Cooke – both formerly of the Hunter Valley’s Muse Restaurant – signals a fresh creative era.
“Josh brings a love for our charcoal grill, the Mibrasa, and an interest in Asian-French flavours, so you can expect to see a more smokey and adventurous side of The Flotilla.
“Above all, flavour is key, and Josh brings that in abundance.”
The bar program, helmed by the ever-innovative Tristan, and the seamless front-of-house team led by Venue Manager Carmen, and the floor team led by Jack and Zach, round out a team committed to delivering a consistently high-calibre experience.
“Everyone on our team is trained to assist with everything – from cocktails to wine pairings. They always go the extra mile for our guests.”
One of the more noticeable changes for long-time patrons is the expansion into the space next door, formerly home to The Flotilla’s sibling venue, Vecina.
While Vecina’s loyal following may still miss its original home, the move has allowed The Flotilla to spread out and breathe.
“We needed the extra room to continue growing and to provide an even better and more relaxed experience… While we know Vecina is missed, we’re very happy with this change. Guests can still enjoy cocktails, wine, and snacks at the bar in a Vecina-style setting.
“Our Wednesday steak night has moved to Thursday, and we can now accommodate more people comfortably, which aligns perfectly with The Flotilla’s aim – to offer a little bit of luxury where you can relax and savour the moment.”
Though Vecina’s new location isn’t yet confirmed, Eduardo assures fans that it’s not gone for good.
“We are actively looking at potential new locations, but nothing is confirmed just yet. You’ll be the first to know when we have an update!”
In the meantime, diners have something new to look forward to – The Flotilla’s newly launched Friday lunch service. Beginning on Friday, June 6, the team will offer a three-course express menu for $85pp.
“We recognised an opportunity for those who may not be able to visit us in the evenings or on weekends… it’s perfect for those on a lunch break, finishing up work early, or taking advantage of the kids being at school.”
As winter officially sets in, the Friday lunch will run as a seasonal offering – so diners are encouraged to get in while they can.
Ultimately, The Flotilla’s strength lies in its ability to evolve while staying true to its core. It’s a venue that respects the rhythm of the seasons, the craft of hospitality, and the joy of gathering.
Whether it’s an intimate dinner, a casual drink at the bar, or now a midday feast to usher in the weekend, The Flotilla continues to find new ways to connect with its community.
