“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…
“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…
“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…
“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.
“Flavours party in my mouth with every bite”
Average 4.4 star customer rating on Opentable.
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“The food is epic.”
Summertime Raw recommend their menu favourites