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

***

Fried Bread, Parmesan Cream, Anchovy, Pickled Lemon
Sweetcorn Fritters, Jalapeño Mayo
Ham and Gruyere Croquettes, Black Pepper Mayo
Reign of Terroir Chenin Blanc, Stellenbosch, South Africa

***

BBQ Squid, Chilli, Lime, Sesame, Crispy Shallot
Roasted Carrots, Harissa Yoghurt, Pistachio
Cuatro Rayas Verdejo, Rueda, Spain

***

Slow Roast Lamb Shoulder, Spiced Aubergine,
Pickled Peppers, Anchovy
Cauliflower Salad, Capers, Raisins, Hazelnuts
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 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
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
Grilled Leeks, Muhammara, Walnuts, Parsley 8
Roast Hispi, Pickled Walnut Dressing, Crispy Shallot 7

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, Macerated Strawberry, 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

MEATS
Slow Roast Lamb Shoulder, Spiced Aubergine,Pickled Peppers, Anchovy 12
Bavette Steak, Smoked Chilli & Tarragon Butter, Kohl Rabi Remoulade 17
Grilled Pork Chop, White Cabbage, Burnt Apple Puree, Sage 13

FISH
Fried Squid, Chilli, Lime, Sesame 9.5
Roast Halibut, Chicken Butter Sauce, Grilled Baby Gem 16
Roast Cod, Brown Shrimp, Fennel & Parsley Butter 14.5

VEGETABLES
Roasted Carrots, Harissa Yoghurt, Pistachio 8.5
Grilled Leeks, Feta, Walnuts, Parsley 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
Buttered New Potatoes, ‘Nduja, Chives 4
Mash, Tunworth, Truffle 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 Flint House Christmas Tasting 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%