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

Salt Baked Celeriac, Pickled Mushrooms, Truffle, Crispy Shallot
Raw Tuna, Sesame Emulsion, Crispy Chilli Oil,Preserved Lemon, Coriander
Llopart Brut Reserva Cava, Catalunya, Spain

***

Fried Bread, Whipped Cods Roe, Smoked Eel, Horseradish
Sweetcorn Fritters, Jalapeño Mayo
Ham and Gruyere Croquettes, Black Pepper Mayo
Reign of Terroir Chenin Blanc, Stellenbosch, South Africa

***

BBQ Squid, Capers, Crushed Potatoes, Crispy Garlic Oil, Urfa Chili
Salt Baked Beetroot, Pine Nut, Goats Curd,
Beetroot & Mustard Vinaigrette
Cuatro Rayas Verdejo, Rueda, Spain

***

Slow Roast Lamb Rump, Crushed Peas & Beans, Anchovy
Chopped Broccoli, Freekeh, Preserved Lemon
Fried Courgette, Basil, Garlic, Pine Nuts
Confit Potato, Aioli
Santa Rita Gran Hacienda Pinot Noir, Central Valley, Chile

***

Yoghurt Parfait, Macerated Strawberry, Lemon & Vanilla
Cream Cheese Mousse
Chocolate Cup, 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, Stellenbosch, 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!

Cuatro Rayas Verdejo, Rueda, Spain
Verdejo (“Ver-day-ho”), is sometimes known as the Spanish Sauvignon Blanc. Bright, tropical, and full of Iberian sun, this sustainably run bodega produced wines of pure quality, while leaving the greenest of footprints they can.

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
Salt Baked Celeriac, Pickled Mushroom, Truffle Crispy Shallot    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
Salt Baked Beetroot, Pine Nuts, Beetroot & Mustard Vinaigrette    8.5
Grilled Leeks, Muhammara, Walnuts, Parsley  8
Roast Hispi, Ravigote Sauce 6.5
Tomato Salad, Smoked Tomato Dressing, Crispy Capers,  Croutons, Basil   7.5

SIDES
Chopped Broccoli, Freekeh, Preserved Lemon  5
Fried Courgettes, Confit Garlic, Basil, Pine Nuts 4.5
Confit Potato, Cashew Cream  4
Pink Fir Apple  Potatoes, Salsa Verde 4

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

DESSERT
Banana Sorbet, Caramelised Banana, Macerated Strawberry, Hazelnuts  7

 

RAW/CURED
Oysters with Shallot Vinegar or Lime & Cucumber  3 – 8
Granita  6 –  15  12 – 28
Salt Baked Celeriac, Pickled Mushrooms, 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

MEATS
Slow Roast Lamb, Crushed Peas & Beans, Anchovy 12
Hanger Steak, Café de Paris Butter, Kohl Rabi Remoulade 18
BBQ Chicken Thigh, Peanuts, Pickled Cucumber 8

FISH
Fried Squid, Crushed Potatoes, Crispy Garlic Oil, Urfa Chili   9.5
Bream Fillet, Spiced Tomato Ketchup, Piperade, Pickled Red Onion  10
Roast Hake, Brown Shrimp, Fennel & Parsley Butter 14.5

VEGETABLES
Salt Baked Beetroot, Goats Curd, Beetroot & Mustard Vinaigrette 8.5
Grilled Leeks, Feta, Walnuts, Parsley 8
Roast Hispi, Ravigote Sauce  6.5

SIDES
Fried Courgettes, Confit Garlic, Basil, Pine Nuts 4.5
Chopped Broccoli, Preserved Lemon, Smoked Almonds  5
Confit Potato, Black Pepper Aioi  5
Buttered New Potatoes, Salsa Verde 4
Mash, Sour Cream, Chives, Parmesan  4

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

FLINT HOUSE COCKTAILS                                    9.50

 

 

Almond Negroni
Calvados | Salted Amaretto | Sweet Vermouth | Pine

Flint
Brighton Seaside & Pavilion Gin | Brighton Rock | Lillet | Lemon Oils  

Spindle
Raspberry Ghost | Raspberry | Black Pepper | Cava

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

Cane
Coconut Rum | Martel VS | Cranberry Caramel | Bitters

Gold
Vodka | Brown Butter | Espresso | Nutmeg

 

ALCOHOL FREE

Homemade Sour Cherry & Orange Blossom Soda   3

Homemade Pineapple & Coconut Soda   3

BEER/CIDER                                               4.90

1936 | Lager | Switzerland | 4.7%

Pilsner Urquell | Pilsner | Czech Republic | 4.4%

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

Laine Brew Co. Source | IPA | England | 4.1%

Estrella Galicia | Lager | Spain | 0.0%

Cidre Breton | Cider | France | 5.5%

CLASSIC COCKTAILS We are proud of our bar, and the products that we have chosen. As such, we can make a wide range of classic cocktails, should you wish to order off-piste. If you must have a Manhattan, are desperate for a Daiquiri, or simply need a Negroni, speak to our bar team, and they will happily make one of these timeless classics.

 

 

 

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