Autumn A La Carte Menu
By Head Chef, George Upshall, our a la carte menu can change daily to make the most of ingredients in peak seasonality, seafood caught that day & in-house butchered cuts ready for the menu.
Always classically European in style, using the best local & British ingredients we can get our hands on.
Lunch & Dinner, Tuesday to Saturday
OCTOBERBEST
The Autumn Set: OctoberBEST Edition
Saturday 10th - Sunday 25th October 2026
4 Courses £25
Sunday Lunch Club
Once a month, our head chef George Upshall creates a menu based on peak-season ingredients, often from his own allotment & we present all of this in a delightfully leisurely & European fashion.
Fifty pounds for 4 courses & don’t pass over the suggested wine pairing situation if that’s your thing.
Next Up:
Sunday 25th October - OctoberBEST Edition
Sunday 8th November - Sherry Week Edition
Sunday 6th, 13th & 20th December
Wild Christmas!
Wild Flor is the perfect choice for a festive occasion, with one of the most spacious & beautiful private dining rooms in Brighton & Hove (see our private dining page for photos of the room).
Seating up to 14 on one large table or up to 30 across multiple tables, it’s the perfect room to party with friends, family & colleagues.
We can also be hired exclusively for up to 45 guests in our main dining room, should you be looking for a larger affair.
Up to 28 guests in our First Floor Private Dining Room
Up to 45 guests when hiring the restaurant exclusively
Three Courses & half a bottle of wine packages starting at £52 per person
All the quintessential festive essentials; tastefully decorated, seasonally yet festive dishes, crackers & warmth!
Produce & Sourcing
We take serious pride in our produce and the ingredients we use at the restaurant. We constantly seek the best possible produce, be it vegetables, fish dairy or meat. Suppliers we use include Calcot farm (from which we butcher whole beasts in house), H G Walter for chops, Shrub Provisions for the finest veg in the land, The Cheeseman & Neals Yard for Dairy, Brighton & Newhaven Fish Sales, David Lowrie Scottish seafood and so so many more.
Where possible we will always take whole fish or animals, allowing us to get the best out of what we have and not waste a single part.
Using the best possible ingredients is an expensive endeavour, but it’s something we refuse to compromise on. Be it more sustainable methods or fishing & rearing, organic agriculture for vegetables or the right amount of age and quality for cheeses, it all shows on the plate.
