Tiny Plates

Bread & butter — pickled onion & turmeric butter;
Fat of the Land – 3.5 each/4 both

White lentil, chorizo & pecorino doughnut – 4

Steamed rice cake, house kimchi, sesame – 4

Salmon crudo, lemongrass cream cheese, togarishi, pineapple – 5

Deep-fried feta, walnuts, honey & mint – 4.5

Bastard hot sauce – 1.50

Small Plates

Miso & mango glazed aubergine, peanut-buckwheat crumble – 7.5

A cloud of curds, gram confetti, mint relish, guindilla chilli – 8

Spring salad of asparagus, artichokes, crosnes, lentil hummus, sunflower seeds, courgette & tamarind – 8.50

Pan-fried wild mushrooms, chickpea gnocchi, white onion puree,
crispy shallots & parsley – 9.50

Crisp egg, almond &garlic sauce, green olive, apple & fennel – 8

Bastard steak tartare – 7.5

Dingley Dell pork belly with cinnamon & pepper, bacon jam, pickled carrot – 7.5

Smoked goat, pomegranate & frankincense, orange, mooli – 8

TFC (tandoori fried chicken) – 7 Add our dip selection +3.00

Grilled bavette, Jersey Royal potatoes, carrot-patchouli puree, red pepper & puy lentil salsa – 11

Octopus with passionfruit, avocado, chipotle, kohlrabi & crunchy corn – 10

Caribbean-style mussels – Jerk spices, rum & scotch bonnet – 8

Ginger cod, mustard-pea crush, Balinese shrimp & coconut sauce – 9

Sweet Plates

Raspberry & pink pepper parfait, elderflower, hibiscus, pistachio – 8

Mayan-spiced chocolate & brownie mousse, sweet potato ice cream – 8

Pearl barley & coconut pudding, pear, date jam, pandan ice cream – 8

Churro & ice cream — guava sorbet | strawberry, basil & balsamic |
milk chocolate and caramelised bacon – 5.5 each

LUNCH SET MENU
MONDAY – FRIDAY

£10 – 1 tiny, 1 small & 1 dessert
£15 – 1 tiny, 2 small & 1 dessert

TINY PLATES

White lentil, chorizo & pecorino donut
Steamed rice cake, house kimchi, sesame & spring onion

SMALL PLATES

Miso & mango glazed aubergine, peanut-buckwheat crumble

Dingley Dell pork belly, bacon jam, pickled carrot

Tandoori Fried Chicken, ginger & garlic dip

Caribbean-style mussels – Jerk spices, rum & scotch bonnet chilli

DESSERT

Milk chocolate & bacon ice cream
Guava sorbet

Cocktails

Trifolium – 10

Portobello Gin, El Gobenador Pisco, Regal Rogue Rosé Vermouth, Raspberry, Rosemary, Lemon, Egg White, Peychaud’s Bitters.

Two Fingers – 13

Buffalo Trace, Ardbeg Uigeadail, Galliano Vanilla, Demerara Sugar,
Pecan & BBQ Bitters, dark beer

Frith Street Stomp – 10

Ketel One Vodka, Green Chartreuse, Raspberries, Angostura Bitters, IPA.

The Postscript – 9.5

Yaguara Cachaca, Lime, Maraschino, Green Chartreuse, Parsley, Sage, Rosemary, Thyme

Shezza Shakes – 8.5

Fino & PX Sherries, Maraschino, Pineapple Juice

Rock Cane Flow – 9.5

Trois Rivieres Rhum Agricole Blanc, Doorly’s 5 Year Old Rum, Lime, Cane

Homer’s Negroni – 9.5

Portobello Road Gin, Campari, Ariousios Glikazon Semi-Sweet Wine

The Brave – 10

Quiquiriqui Matatlan Mezcal, Hacienda De Chihuahua Sotol Reposado,
Dispense Amaro, Pierre Ferrand Dry Curacao

Spiked Lassi – 8.5

Original / Mint /Mango & Scotch Bonnet Ford’s Gin, Yogurt,
Milk, Toasted Spices, Sea Salt

None Shall Pass – 15

Akashi-Tai Junmai Ginjo Sake, Pampero Blanco Rum,
Terms Of Venery, Fino Sherry, Blue Cheese

Nick Said “NO Espresso Martinis!” – 15

Corsair Old Punk Rye, Dos Maderas PX Rum, Mr Black,
Pimento Dram, Espresso, Pecan & Chocolate Bitters

Use Your Thyme Wisely, Before It’s Tarragon – 10

Victory Gin, Lime & Herb Cordial, Scarborough Bitters

Dram-A-Lam-A-Ding-Dong – 11.5

Gosling’s Black Seal, Giffard Banane du Bresil, Pimento Dram, Curry Bitters, Ginger Beer, Baby Banana Brûlée

Fuel The Fire – 5

The guys in the kitchen work very hard, and they’re very thirsty.
Donate some suds to a worthy cause.

NON-ALCOHOLIC COCKTAILS

Bastard’s Lassi – 6

Original / Mint / Mango & Scotch Bonnet

Yogurt, Milk, Toasted Spices, Sea Salt

Cosmo Johnson – 6.5

Raspberry, Rosemary, Orange, Cranberry, Lime

Soho Sling – 6.5

Pink Grapefruit, Almond syrup, Lemon, Tonic

SOFTS

Thomas Henry Tonic/Soda – 3.5

Karma Cola/Sugar-Free Cola/Gingerella – 4

Homemade Lemonade – 4

Eager Juices – 4

Pineapple, Apple, Pink Grapefruit, Orange, Cranberry, Tomato

APERITIF

50ml measures only

Punt e Mes (Bittersweet, orange, dark spice) – 4

Caperitif (Shrub, ginger, wine) – 4

Amer Picon (Caramel, burnt orange, herbs) – 5

Becherovka (Bittersweet, spice cookie, warming) – 5

Cocchi Americano (White flowers, hay, almond) – 6

Vya Sweet Vermouth (Stewed fruit, brown spice, orange) – 6

Vya Extra Dry Vermouth (Sage, lavender, chamomile) – 6

Regal Rogue Wild Rose (Strawberry, flowers, marzipan) – 6

Victory Bitters (Campari, but, better) – 6

Fernet Branca (Bitter, minty, herbal) – 8

Asterley Brothers’ Dispense Amaro (Bittersweet, pinot noir, gentian) – 9

SHERRY

75ml / Bottle

Cabidos Doux Petit Manseng (Intense, pineapple, balanced) – 7/35 50cl

Maestro Sierra Fino (Rich, briney, walnut) – 3/30

Maestro Sierra PX (Caramel, prune, cinnamon) – 4/35

Maestro Sierra Amontillado 15YO (Hazelnuts, bitter orange, mocha) 8/55

Maestro Sierra Palo Cortado VORS (Seriously rare wine, bargain!) – 16/75

VODKA

Ketel One Original (Clean, smooth, bargain) – 3.5/6

Ketel One Citroen (Fresh, citrus, crisp) – 4/7

Aylesbury Duck (Richer, spicy, Grey Goose beater) – 4/7

Snow Queen (Clean, smooth, cool) – 5/9

Cold River (Rich, creamy, everything beater) – 6/13

GIN

Portobello Road (Classic, no-nonsense, juniper) – 4/7

Ford’s (Citrus, jasmine, bargain) – 4/7

Aviation (New-wave, floral, intense) – 5/8

Victory (Cold-distilled, intense, perfect balance) 5/8

Adelaide Hills Distillery 78 Degrees (citrus, full, rare) – 5/8

Four Pillars Bloody Shiraz (Stewed fruit, black pepper, dried herbs) – 5/9

Silent Pool (Honeyed, floral, lime leaf) – 5/9

Citadelle Reserve (Woody, vanilla, herbal) – 5/9

Brooklyn (Huge citrus, curry, black pepper) – 6/10

Zuidam Oude 5 Year Old Genever (Vanilla biscuit, marmalade) – 6/11

Pothecary (Old-school cologne, lavender, big) – 6/11

TEQUILA & MEZCAL

Tapatio Blanco Tequila (Fresh agave, green pepper, bargain) – 5/8

Ocho Reposado Tequila (Honeyed, cooked agave, vanilla) – 5/8

Hacienda de Chihuahua Sotol Reposado (Mineral, vanilla, spices) – 5/8

Quiuiriqui Mezcal (Crisp, smoke, mineral) – 5/8

Cabeza Blanco Tequila (Green pepper, fruity, intense) – 5/9

Olmeca Altos Anejo Tequila (Rich, oaky, mocha) – 5/9

Amores Cupreata Mezcal (Intense, vegetal, pungent) – 6/11

Estancia Raicilla (Silky, white pepper, a real sipper) – 7/12

La Venenosa Raicilla (Crazy, punchy, savoury) – 7/13

RUM

Pampero Blanco (Buttery, vanilla, bargain) – 3.5/6

Doorly’s 5 Year Old (Dry, fruity, surprising) – 4/7

Gosling’s Black Seal (Dark, spicy, crisp) – 4/7

Cana Brava (Precise, coconutty, stunning) – 4/7

Yaguara Cachaca (Complex, grassy, vanilla) – 4/7

Le Mauny 1749 Agricole (Woody, fruit, spice) – 4/7

Trois Rivieres Blanc (Pungent, tropical, grassy) – 5/8

Adelaide Hills Distillery Gunnery Spiced (Orange, coffee, honey) – 5/8

R.L.Seale’s Rum (Yellow plum, caramel, balanced) – 6/10

El Dorado 12 Year Old (Tropical, golden syrup, benchmark) – 5/9

Atlantico Private Cask (Soft, vanilla, elegant) – 5/9

Dos Maderas PX Barrel Double Matured Rum (Rich, sherried, dried fruit) – 6/11 Plantation O.F.T.D. Overproof (Dark, molasses, face-smacking) – 6/11

Clairin Sajous Agricole (Pungent, grassy, winey) – 6/11

Sweetdram Smoked & Spiced (Savoury, herbal, smoke) – 6/11

Blue Mauritius (Peanuts, pecans, superb) – 6.5/12

Caroni 1996 70.1% (Burnt ash tree, rubber, rock n roll) – 37/70

El Dorado 1988 25 y.o. (Apricot, deep, crystallised ginger) – 50/90

SCOTCH WHISKY

Monkey Shoulder Blended Malt (Citrus, malt, bargain) – 4/7

Talisker Storm (Smoke, salt, no dragons) – 5/10

Bunnahabhain Stiùireadair (Sherry, salted caramel, nutty) – 5/10

Oban Little Bay (Orchard fruit, spice, white coffee) – 6/12.5

Dalmore 15 Year Old (Sherried, cigars, benchmark) – 6.5/13

Ardbeg Uigeadail (Burnt sugar, biltong, powerhouse) – 8/14

Auchentoshan Three Wood (Complex, balanced, sherried fruit) – 6/11

Tormore 2002 Cote Rotie Cask (Subtle red fruit, pepper, exclusivity) – 7/13 Glenfiddich XX Experimental Series (Peardrops, ginger, spiced nuts)– 7/13

Mortlach Rare Old (Warm, spiced, jammy dodgers) – 9/16

Signatory, Fettercairn 1998, 28 Year Old (Liquorice, old chesterfield, coffee) – 13/25

Bruichladdich Black Art 5.1, 24 Year Old (Elegant, smoke, mango, the dogs) – 35/60

RYE AND BOURBON

Buffalo Trace (Spice, sweetness, bargain) – 3.5/6

Teeling Small Batch (Stonefruit, malty, rum cream) – 4/7

Rampur Single Malt (Dill, caraway, lychee) – 5/10

Eagle Rare 10 Year Old (Power, toasted spices, bargain) – 5/10

Rittenhouse 100 Proof Rye (Dry spice, rich, stewed peach) – 5/10

Blanton’s Single Barrel (Honey, dried apricot, benchmark) – 6/11

Sazerac Rye (Old-school, orange, anise) – 7/13

Nikka From The Barrel (Punchy, winter spice, raspberry) – 7/13

Corsair Old Punk (Softly fruited, cocoa, cinnamon) – 7/13

Amrut Portonova (Red fruit, rich spice, beastly) – 10/19

Midleton Barry Crockett Legacy (Peachy, concentrated, world-beater) – 16.5/32

BRANDY

Le Reviseur VS Cognac (Dried fruit, soft spice, bargain) – 5/8

Clos Martin VSOP Armagnac (Elegant, floral, plum) – 6/10

El Gobernador Pisco (Intensely aromatic, grapey, floral) – 5/10

Pierre Ferrand 1840 Cognac (Acacia, cedarwood, concentrated) – 6/11

ODDITIES

Laird’s Applejack (Apple, spice, smashable) – 5/8

Ban Poitin “Barreled & Buried” (Vanilla, rich oak, peppercorn sauce) – 5/10

HKB Baiju (Green apple, meadowgrass, earthiness) – 6/11

Miclo Poire William Grand Reserve (Pear, elegant, clean) – 6/11

Akashi-Tai Yuzushu 75ml (Zesty, fragrant, unique) – 10

Akashi-Tai Umeshu 75ml (Rich, plummy, bittersweet) – 8.5

Jade Nouvelle Absinthe 25ml, Neat Or Louched (Herbal, fennel, aromatic) – 8

Roger Groult Venerable Calvados (Apple, nuts, honey) – 9/17

SWEET WINES

Giffard Abricot du Roussillon (Rich, concentrated, apricot) – 3.5/6

Giffard Banane du Bresil (Pungent, real banana, balanced) – 3.5/6

Galliano Vanilla (Vanilla, marzipan, star anise) – 3.5/6

Sweetdram Escubac (Christmas spice, rooty, medieval) – 3.5/7

Coole Swan (Baileys, done, right) – 3.5/6

Benedictine (Herbal, complex, foraged herbs) – 4/8

Mr Black Coldbrew Coffee Liqueur (Intense, coffee, concentrated) – 4/7

Pierre Ferrand Dry Curacao (Bitter orange, cinnamon, burnt sugar) – 4/8

Domaine de Canton (Ginger, lemongrass, elegant) – 5/9

Ancho Reyes Poblano (Deep, smoky, subtle heat) -5/ 9

Chartreuse Green (Deep, green herbs, complex) – 5/9

Haycock’s No 9 (Coriander, lemon peel, spice) – 5/9

Amaretto Saliza (Marzipan, stone fruit, rich) – 5/9

Rothman & Winter Orchard Cherry (Stewed cherry, ripe, ginger) – 5/9

Italicus Rosolio di Bergamotto (Rose, bergamot, gentian) – 5/9

Chartreuse Cuvee des MOFS (Gentian, fennel, saffron) – 6/11

BEER

The Bastards’ Brew – 5.5

Our very own home brew. Made by our own calloused hands at the Alphabeta Brewery near Liverpool Street, this is a seriously smashable beer. Halfway between a summer ale and a witbier in style. Crisp, soft-bodied, gently wheated with a superbly aromatic hit of Amarillo hops, a spicemarket’s worth of botanicals, some fresh citrus, kaffir lime and pandan leaf.

Phat Beets Stout – 5.5

Named for the musical heritage of Soho, this is our autumnal session stout that is light on the booze but big on flavour. It’s brewed with smoked beetroot juice to bring some fruit and earthiness to the fold.

SPARKLING WINE

Ca Ed Balos, Moscato D’Asti, Italy, 2016, 5% – 6 / 30

Lemoss Prosecco Non-Filtrato, Veneto, Italy, – 7.5 / 36

Vignoble Guillaume “Flûte Enchantée”, Franche Comte, France, NV – 9 / 45

Parxet “Titiana”, Pansa Blanca, Allela, Spain, 2012 – 11 / 50

Stopham Estate Brut Prestige, Blanc des Blancs, Sussex, England 2010 – 12 / 68

Peter Lauer, Riesling Sekt, Saar, Germany, NV – 12.5 / 72

Ruinart Blanc des Blancs, Champagne, France, NV – 300 (Magnum)

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WHITE WINE

Cantina Corbera, Grillo, Sicily, Italy, 2016 – 5 / 20

Pas d’Histoires Blanc, Languedoc, France, 2016 – 5.5 / 25

Cabidos Petit Manseng Sec, Bearn, France, 2008 – 7 / 36

Marcio Lopes, Rebentos, Loureiro, Vinho Verde, Portugal, 2016 – 7 / 36

Stopham Estate Pinot Gris, Sussex, England, 2014 – 7.5 / 38

Stopham Estate Bacchus, Sussex, England, 2015 – 8 / 40

WMD, “Terms Of Venery”, Sylvaner, Prekmurje, Slovenia, 2013 – 9 / 40

Hobby White, Antao Vaz, Alentejo, Portugal, 2013 – 8 / 42

Laventura Bianco, Viura, Rioja, Spain, 2014 – 8.5 / 44

Peter Kuhn “Jacobus”, Riesling, Rheingau, Germany, 2015 – 9 / 48

Zarate Albarino, Rias Baixas, Spain, 2016 – 9 / 48

Renegade, Sauvignon Blanc, London, England, 2016 – 9.5 / 52

Vinteloper PG16, Pinot Gris, Adelaide Hills, Australia, 2016 – 10 / 55

Vinteloper Urban Winery Project White #2, Melbourne, Australia, 2016 – 10 / 55

Los Amigos “Rogue Vine”, Riesling / Muscat, Itata Hills, Chile, 2015 – 10 / 55

Ismael Gozalo “La Banda Del Argilico”, Rueda, Spain, 2015 – 10 / 56

Vinteloper, Park White, Adelaide Hills, Australia, 2016 – 10.5 / 34 (500ml)

La Calcinara “Clochard”, Marche, Italy – 10.5 / 55

Manni Nossing, Gruner Veltliner, Alto Adige, Italy, 2015 – 11 / 56

Blank Bottle “Kortpad Kaaptoe”, Swartland, South Africa, 2016 – 12 / 60

Cantina Del Glicine “Il Mandolo”, Arneis, Neive, Italy, 2016 – 12 / 60

Mas Candi “QX”, Xarel-Lo, Penedes, Spain. 2014 – 12 / 60

Prato Al Pozzo, Vermentino, Tuscany, Italy, 2014 – 11.5 / 64

Jousset “Premier Rendez-Vous”, Montlouis, France, 2015 – 13 / 70

WMD, “The Spectre”, Riesling, Mosel, Germany, 2013 – 14.5 / 78

Bodegas Puiggros, “Sentits Blanc”, Catalunya, Spain, 2014 – 15 / 82

Oikonomou, Assyrtiko, Crete, Greece, 2012 – 17.5 / 88

Ministry Of Clouds, Chardonnay, Tasmania, Australia, 2015 – 18 / 90

Hatzidakis, “Assyrtiko de Louros”, Santorini, Greece, 2014 – 24 / 120

ROSÉ

Eschenhof Holzer, Rosé, Zweigelt, Wagram, Austria, 2016 – 7 / 28

Ziereisen, “Schmatterling”, Pinot noir / Regent, Baden, Germany, 2016 – 8 / 36

Clos Cibonne Tradition, Tibouren, Toulon, France, 2015 – 10 / 50

100 (Magnum)

¨¨¨¨

RED WINE

Cantina Corbera, Nero d’Avola, Sicily, Italy, 2016 – 5 / 20

La Bonne Franquette, Gascony, France, 2016 – 5.5 / 25

Academia De Los Nocturnos, Utiel-Requena, Spain, 2015 – 6.5 / 28

Zagreus, “St. Dimitar”, Mavrud, Thrace, Bulgaria, 2015 – 7 / 30

Birds and Bats, “Three Years Down”, Chiotiko Krassero /
Ayanitis, Chios, Greece, 2011 – 7 / 70 Magnum

Saladini Pilastri, “Rosso Piceno”, Marche, Italy, 2016 – 7.5 / 32

A A Badenhorst, “Papegaai”, Cinsault, Swartland, South Africa, 2016 – 8 / 40

Jamsheed, Illaj, Syrah, Yarra Valley, Australia, 2015 – 8/42

Cabidos, Syrah, Béarn, France, 2015 – 8.5 / 42

Amares, Syrah, Stellenbosch, South Africa, 2010 – 9 / 48

Ziereisen, “Tschuppen”, Spatburgunder, Baden, Germany, 2012 – 10 / 50

Altavia, Rossese di Dolceacqua Superiore, Rossese, Liguria, Italy, 2012 – 10 / 50

Vinteloper, TN16, Touriga Nacional, Langhorne Creek, Australia, 2015 – 10 / 54

Vinteloper, Park Red, Adelaide Hills, Australia, 2016 – 10.5 / 34 (500ml)

Magnum – 120

4 Kilos, 12 Volts, Callet / Syrah, Mallorca, Spain, 2015 – 12 / 60 / 100 (Magnum)

Ismael Gozalo, Rufian, Ruffete, Nieva, Rueda, Spain, 2015 – 12 / 68

Sean O’Callaghan, “Il Guercio”, Sangiovese, Toscana, 2015 – 13 / 72

BK Wines, Skin ‘n’ Bones, Pinot Noir, Adelaide Hills, 2016 – 13 / 72

Ziereisen “Gestad” Syrah, Baden, Germany, 2012 – 14 / 70

Contra Soarda, 121 BC, Rosso, Bonarda, Veneto, Italy, 2012 – 14 / 68

Ministry of Clouds Mataro, Mclaren Vale, Australia, 2013 – 16 / 80

Cantina del Glicine, Barbaresco, Curra, Italy, 2012 – 16 / 85

Restless River, Main Road & Dignity, Cab. Sauvignon, South Africa – 20 / 110

Cepas Elegidas, Chapeau, Petit Verdot, Mendoza, Argentina, 2010 – 20 / 110

Vinteloper, OPN14, Lenswood, Adelaide Hills, Australia, 2014 – 22 / 115

Sami-Odi “Little Wine #6”, Barossa, Australia, MV– 28 / 110

Take vibrant flavours from around the world; remove rules and traditions, add a bit of mischief & creativity and you have Flavour Bastard — a story of flavours running away from home.

We met in 2014 and realised we shared a common dream of opening a unique restaurant in London. In September 2017 Flavour Bastard was born.

Our cuisine is a blend of our influences: classical french training, Indian heritage, and an expedition to 35 different cultures across the globe, collecting recipes and inspiration along the way.

Flavour Bastard is an opportunity for us to do something different. Our dream is to create a cuisine that is fresh, unusual and will stay with you once you leave. For us, Flavour Bastard celebrates London as a global city. It’s our version of London on a plate!

Opening hours

Monday – Thursday
Lunch: 12:00 – 14:30

Dinner: 17:30 – 22:30

Friday & Saturday
12:00 – 23:00

Sunday
CLOSED

Reservations

Book online here
+44 (0)20 7734 4545
eat@flavourbastard.com

Reservations

“Putting the thermonuclear into fusion”

…there were flashes of inspiration too, we thought. “Quinoa & cucumber pudding scented with vetiver, berries, pistachio” smelt off-puttingly of aftershave, but was sumptuous and mossy on the tongue – one of those transformative moments, like eating lamb cooked with lavender instead of rosemary. The play of textures was consistently intense and original, from the rough-edged squidgy rice cakes to the “pulled” goat to the velvety burr of the red beans in the tart…

The Telegraph

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“Flavour Bastard may wreck havoc on your taste buds, but it’s worth the chaos.”

…Bastardisation in a good way though. Divided into tiny plates, small plates and desserts, you’re recommended to get through half of the menu in one sitting. From the tiny plates, the deep-fried feta balls, creamy and sweetened with caramelised walnuts, are a calorific dream and the thick, puffy pork crackling smothered in home made anchovy paste is delicious…

GQ

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“Forget what you thought you knew about strict rules when it comes to mixing cuisines”

…you’ll be sold after a few mouthfuls. Although some menu items (white lentil, chorizo & pecorino doughnut or roast sweet potato, fennel yoghurt and chilli popcorn) might sound incongruous, there’s a lot more thought behind the flavour pairings than they’re letting on…

Esquire

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“Fantastic array of flavours”

“…duck egg with cauliflower and watermelon is outstanding, the aubergine was killer, cloud of curds is a true bastard, all the desserts I had were divine. And above all, the bastard brew was wow!”
Average 4.6 star customer rating on Google.

Google

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