Spring 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
The Spring Set Menu: 2 for £23 / 3 for £25
By Head Chef, George Upshall, our seasonal set menu offers crowd-pleasing, well-crafted, classic dishes at incredible value, giving you the opportunity to enjoy some elevated comfort in a very fine setting.
Lunch & Early Dinner: Tuesday to Saturday
(no set menu after 7pm in the evening)
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:
Late-May Bank Holiday - Sunday 24th
Father’s Day - June 21st (menu)
Upcoming Dinners & Events
Wild Flor x The Brick
Wild Wurst
Thursday 23rd - Sunday 26th of April
We’re very excited to announce this collaboration with The Brick on Preston street; a meeting of kindred minds & Germanic flavours.
We have made no secret of our love for good sausage over the years; from ‘Bangers & Bordeaux’ in our early days to our annual embrace of Oktoberfest & regular appearances on our menus. So it’s nice to give the humble wurst centre stage.
And what better venue to dish them out in? The Brick on Preston Street has been assembling the finest curated selection of German & Czech (among others) beers (and schnapps) over the last couple of years. The room is beautifully considered; a fitting home for a Bavarian weekend.
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.