Chefs Menu
5 Courses & Wine Pairing
For 2 to share

£48pp
£65pp with wine pairing

Roasted Padron Peppers, Pickled Pepper, Oregano, Garlic
Sea Bream Ceviche, Pink Grapefruit, Aleppo Chilli, Pistachio
Llopart Brut Reserva Cava, Catalunya, Spain

***

Pickled Tempura Shiitake Mushrooms, Kewpie Mayo
Sweetcorn Fritters, Jalapeño Mayo
Ham and Gruyere Croquettes, Black Pepper Mayo
Reign of Terroir Chenin Blanc, Swartland, South Africa

***

BBQ Squid, Chickpea, Lemon
Roasted Aubergine, Coconut Yoghurt, Curried Lentil, Dukkah
Domaine Lafage Cote Rose, Roussillon, France

***

Pork Ribeye, Carrot BBQ Sauce, Pickles, Paprika
Buttered Cavolo Nero, Flat Cap Mushrooms , Fennel Salad, Freekeh, Green Chilli Vinaigrette, Feta, Mint Confit Potato, Black Pepper Aioli
Gran Ducay Gran Reserva Tempranillo, Aragon, Spain

***

Dark Chocolate Parfait, Sour Cherry, Almond
White Chocolate Fudge, Sea Salt, Hazelnut x2
Lyme Bay Mead, Devon, England (+£7)

Chefs Menu Pairing Options

Llopart Brut Reserva Cava, Catalunya, Spain
Made in the same method & style as champagne, but with a triumvirate of Spanish grapes: Macabeo, Xarello, Parellada. This is packed with flavours of lemon, toast & brioche, but ultimately, it is a delicious glass of bubbles with which to start the meal.

Reign of Terroir Chenin Blanc, Swartland, South Africa
Rest assured, there is nothing terrifying about this wine. Full flavoured & fruity, with a well integrated acidity that works wonders with our ‘fried’ course. The wine cuts through the richness of the dishes like a steel blade. OK, so that’s a bit scary!

Domaine Lafage Cote Rose, Roussillon, France
The sun-soaked Southern shores of France find the perfect balance of stunning scenery & gorgeous gastronomy. Ancient vines sit atop rugged hills, overlooking the deep blue seas below. From these vines, wines of quality are produced with apparent ease. Almost as easy as they are to drink, you might say.

Gran Ducay Gran Reserva Tempranillo, Aragon, Spain
In the Northern reaches of Spain lies the medieval region of Aragon. Not to be confused with Aragorn of Lord of the Rings fame, this wine is bold, brave & handles a sword with confidence. Or is that Aragorn? As they say: “one wine to rule them all…”

Lyme Bay Mead, Devon, England
Arguably the oldest fermented beverage in history, mead is making a come back! A simple combination of honey, water & yeast, this is the product of tens of thousands of bees work collecting nectar to turn into golden honey. Bottled sunshine!

RAW/CURED
Roasted Padron Peppers, Pickled Pepper, Oregano,  Garlic, Chilli   8

FRIED/TOAST/SNACKS
Sweetcorn Fritters,Soy Aioli  5.5
Tempura Pickled Shiitake Mushrooms,Soy Aioli  6
Mushrooms on Toast, Truffle Oil  9.5

VEGETABLES
Roasted Aubergine, Coconut Yoghurt, Curried Lentil, Dukkah 13
Roasted Cauliflower, Muhamara, Walnut Dressing 9
Pickled Shallots, Roast Hispi, Pickled Walnut Dressing, Crispy Shallot 8
Fennel Salad, Freekeh, Green Chili Vinaigrette, Mint 9

SIDES
Dressed Summer Beans, Garlic Cream, Horseradish 7
Heritage Tomato Salad, Crispy Capers, Croutons  10
Confit Potato, Soy Aioli  5.5
Roasted Pink Fir Apple Potatoes, Lemon, Mint, Olive Oil  5

BREAD/NUTS/OLIVES
Bread & Oil   4.5
Marinated Olives  4.5
Spiced Almonds 4.5

DESSERT
Warm Chocolate Cookie, Sour Cherry, Almond 10

RAW/CURED
Oysters with Shallot Vinegar or Smoked Creme 3 – 9
Fraiche & Pickled Jalapeño 6-18 12-36
Roasted Padron Peppers, Pickled Pepper, Oregano,  8
Garlic, Chilli Cured Meats, Pickles 16.5
Sea Bream Ceviche, Ceviche, Pink Grapefruit, Aleppo Chilli 11

FRIED/TOAST/SNACKS
Mushroom on GF Toast, Truffle Oil, Duck Egg 9.5
Lardo, GF Toast, Truffle, Honey 6.5

MEATS
Za’atar Spiced Chicken Leg, Fennel, Olive, Pomegranate 13.5
Pork Rib Eye, Carrot BBQ Sauce, Pickles, Paprika 15.5

FISH
BBQ Squid, Chickpea, Lemon 13
Wild Halibut, Buttermilk Potato, Charred Onion 19
Roasted Skate Wing, Smoked Tomato Butter, Pickled Lemon 14

VEGETABLES
Roasted Aubergine, Coconut Yoghurt, Curried Lentil, Dukkah 13
Roast Hispi, Pickled Walnut Dressing, Crispy Shallots 8
Fennel Salad, Green Chilli Vinaigrette, Feta, Mint 9

SIDES
Dressed Summer Beans, Garlic Cream, Anchovy, Horseradish 7
Heritage Tomato Salad, Goats Curd, Crispy Capers 10
Confit Potato, Black Pepper Aioli  5.5
Roasted Pink Fir Apple Potatoes, Lemon, Mint, Olive Oil  5
Mash, Whipped Goats Cheese, Black Pepper, Chives 5.5

NUTS/OLIVES
Marinated Olives 4.5
Spiced Almonds  4.5
GF Bread, Miso Seaweed Butter  4.5

*******

DESSERT
Ice Cream or Sorbet 3
White Chocolate Fudge, Sea Salt, Hazelnut 2.5
Dark Chocolate Parfait, Sour Cherry, Almond 10
British Isles Cheese Selection 12

For a larger version of the current Group Menu 

FLINT HOUSE COCKTAILS 10 

Equinox
Blood Orange Gin | Lillet Rose | Rhubarb | Soda

Nimrod
Banana Cachaca | Basil | Lime | Vanilla

Rocoso
Tequila | Mezcal | Rosemary Honey | Lemon | Tonic

Dynasty
Sichuan Bourbon | Apricot | Citrus Oolong | Bitters

FLINT HOUSE FAVOURITES 10 

Spindle
Raspberry Ghost | Raspberry & Rose | Cava | Soda

Bronze
Salted Caramel Rum | Red Chilli | Lime | Ginger Beer

Gold
Vodka | Brown Butter | Espresso | Nutmeg  

Primavera Negroni
Gin | Grapefruit | Campari | Salted Honey

ALCOHOL FREE 

Homemade Banana & Mango Soda  5
Homemade Blackberry & Chamomile Soda 5
Almond 6
Cranberry | Orgeat | Lime | Soda
Elude  7
Seedlip Grove | Lavender | Elderflower | Lemon | Whites

BEER/CIDER       5 

1936 | Lager | Switzerland | 4.7%

Blue Moon | Wheat Beer | Belgium | 5.4%

Laine Brew Co. Ripper | IPA | England | 4.9%

Menabrea Amber | Amber Lager | Italy | 5%

Estrella Galicia | Lager | Spain | 0.0%

Maeloc Cidra Seca | Cider | Spain | 4.5%