5 Courses & Wine Pairing For 2 to share £43pp / £60pp with wine pairing

Pickled Pumpkin, Sage, Truffle
Raw Tuna, Sesame Emulsion, Crispy Chilli Oil,Preserved Lemon, Coriander

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

***

West Country Mussels, Curry Sauce, Pickled Chilis, Toast
Roasted Carrots, Harissa Yoghurt, Pistachio

Domaine Lafage Cote Rose, Roussillon, France

***

Slow Roast Lamb Shoulder, Spiced Aubergine,
Pickled Peppers, Anchovy
Fennel Salad, Freekeh, Green Chili Vinaigrette, Feta, Mint
Tenderstem Broccoli, Chilli, Basil, Almonds Confit Potato, Aioli

Santa Rita Gran Hacienda Pinot Noir, Central Valley, Chile

***

Clotted Cream Caramel Parfait, Spiced Plum, Oat Biscuit
Chocolate Truffle, Salt Caramel, Hazelnut x2

Royal Tokaji 5 Puttonyos Blue Label, Tokaji, Hungary (+£11)

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.

Santa Rita Gran Hacienda Pinot Noir, Central Valley, Chile

The owners of Santa Rita have been pioneering wine making in Chile since the 1880s, seeking out new ground in which to plant vines. This wine oozes a sense of place, with ripe red fruits, cinnamon spice and a touch of mocha.

Royal Tokaji 5 Puttonyos, Tokaji, Hungary

Louis XV referred to Tokaji as “Vinum Regum, Rex Vinorum” (“Wine of Kings, King of Wines”). Centuries of exceptional wine-making, decanted into a glass of pure opulence.

RAW/CURED
Pickled Pumpkin, Sage, Truffle 7

FRIED/TOAST/SNACKS
Sweetcorn Fritters, Cashew Cream  5
Tempura Pickled Shiitake Mushrooms, Cashew Cream 5.5
Mushrooms on Toast, Truffle Oil  8.5

VEGETABLES
Roasted Carrots, Soy Yoghurt, Harissa, Pistachio 8.5
Fried Jerusalem Artichokes, Hazelnut, Apple, Crisps 8
Roast Hispi, Pickled Walnut Dressing, Crispy Shallot 7
Fennel Salad, Freekeh, Green Chili Vinaigrette, Mint 8.5

SIDES
Tenderstem Broccoli, Chilli, Basil, Almond  5.5
Cauliflower Salad, Capers, Raisins, Hazelnuts 5
Confit Potato, Cashew Cream 5
Roasted Pink Fir Apple Potatoes, Herb Dressing 4

BREAD/NUTS/OLIVES
Bread & Oil   4
Marinated Olives  4
Spiced Almonds 4

DESSERT
Banana Sorbet, Caramelised Banana, Hazelnuts  7

RAW/CURED
Oysters with Shallot Vinegar or Lime & Cucumber3 – 8
Granita 6– 15 12-28
Pickled Pumpkin, Sage, Truffle  7
Cured Meats, Pickles 15
Raw Tuna, Sesame Emulsion, Crispy Chilli Oil,Preserved Lemon, Coriander  11

FRIED/TOAST/SNACKS
Mushroom on GF Toast, Truffle Oil, Duck Egg 8.5
Lardo, GF Toast, Truffle, Honey 6

MEATS
Slow Roast Lamb Shoulder, Spiced Aubergine,Pickled Peppers, Anchovy 12
Bavette Steak, Mushroom Butter Celeriac Remoulade 17
Grilled Pork Chop, White Cabbage, Burnt Apple Puree, Sage 13

FISH
West Country Mussels, Curry Sauce, Pickled Chilies, GF Toast 9.5
Roast Halibut, Chicken Butter Sauce, Grilled Baby Gem 16
Roast Cod, Butter Beans, Tomato, Rosemary, Salted Lemon 14.5

VEGETABLES
Roasted Carrots, Harissa Yoghurt, Pistachio 8.5
Fried Jerusalem Artichokes, Hazelnut, Apple Crisp 8
Roast Hispi, Caper & Raisin Dressing, Crispy Shallots 7

SIDES
Tenderstem Broccoli, Chilli, Basil, Almond 5.5
Cauliflower Salad, Capers, Raisins, Hazelnuts 5
Confit Potato, Black Pepper Aioli 5
Butter Roasted Pink Fir Apple Potatoes, ‘Nduja, Chives 4
Mash, Whipped Goats Cheese, Black Pepper, Chives 5

NUTS/OLIVES
Marinated Olives 4
Spiced Almonds  4
GF Bread, Miso Seaweed Butter  4

*******

DESSERT
Ice Cream or Sorbet 2.75
Chocolate Cup, Salt Caramel, Hazelnut 2
British Isles Cheese Selection 10

For a larger version of the Menu, click here 

FLINT HOUSE COCKTAILS 10 

Voulez-Vous
Vodka | Averna | Chamomile | Blackberry | Tonic 

Blind Eye
Cognac | Curacao | Honey & Ginger | Lemon | Whites 

Currant Affairs
Raisin Rum | Pedro Ximenez Sherry | Bitters | Walnut  

Swarm
Irish Whiskey | Honey Wine | Fig | Pimento Dram  

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   

Peach Negroni
Gin | Peach | Campari | Sweet Vermouth 

ALCOHOL FREE 

Homemade Blueberry & Lavender Soda 4 

Homemade Sour Pear Soda 4 

Temperance 6.5 

Apple | Gingerbread | Lime | Ginger Ale 

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%