Flat Three welcomes Ross Bryans 10 -14 August

We are absolutely delighted to host Head Chef Ross Bryans of Les 110 de Taillevent, London to present his seasonal British menu inspired by his Scottish upbringing, Michelin pedigree creating alongside Ramsay, Atherton + Corrigan, and his deep French culinary experience.

6 COURSE TASTING MENU                                       79


House-made sourdough, whipped preserved lemon + chervil butter

Foie gras, Kentish cherries + coffee pistachio waffles

Spelt lobster risotto + bisque

Wild turbot, romanesco + caviar roe sauce 

Roasted lamb rack, smoked aubergine + courgette basil parmesan

Blueberry, honey + almond crème fraiche

Guanaja chocolate délice, raspberry + rose

Petit fours

OPTIONAL WINE PAIRING                                       59

Recommended wines for the evening are sourced from Stannary Wine, a Burgundy specialist + purveyor of fine wines from Italy + the New World.  

Please specify any allergies or dietary restrictions at the time of booking. Vegetarian, gluten and nut-free alternatives are available on request. 


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