Thanks for your booking at FLORA restaurant, we look forward to welcoming you soon. Please note that we ask for your credit card details to secure your reservation and we also ask for a minimum 24 hours notice to cancel your reservation. Should you cancel or no-show within 24 hours we reserve the right to charge your card \u00a310 per diner. In the event of rain we will move your booking indoors (at a safe distance) or to a sheltered position on the terrace. \r\n Please note that your table will be offered for 2 hours only.
Thanks for your booking at FLORA restaurant by Stevie Parle. We look forward to welcoming you soon. Please note that we ask for your credit card details to secure your reservation and we also ask for a minimum 24 hours notice to cancel your reservation. Should you cancel or no-show within 24 hours we reserve the right to charge your card \u00a310 per diner. Please ensure that when making your reservation you select the correct option: indoord, outdoors or private heated pavilion. We cannot move tables booked for 'indoors' outside unless there is space on the day.\r\nPlease note that your table is offered for 2 hours only. Reservations made after 8pm will still need to leave by 10pm.
Enjoy a glass of Nyetimber Brut on arrival
Enjoy a Fig Negroni on arrival (Gin, Select Bitter, Amaro, Fig Cordial)
Our Piemonte truffle menu is available now to pre-order for groups of 2-6 people. We ask the whole table to choose the same menu. Please note that 48 hours notice must be provided so that we can purchase the truffles.
The deposit is \u00a325 per person - we will charge the remaining \u00a375 per person on the day.
Please also note that due to the nature of the menu we will have to charge the full (food) menu price per person in case of a no-show or late cancellation within 48 hours. We buy in the truffles to order 48 hours ahead of each service, so we thank you for your understanding in advance.
NV Classic Cuv\u00e9e Multi Vintage, Nyetimber, Southern England
Acton Burrata, Culatello, Spray-free vegetables from Kent
'La Rocca' Soave Classico, Pieropan, Veneto, Italy
Fresh egg-yolk tagliolini, Parmesan, butter & 10grams of freshly shaved white truffle
2016 Savigny-l\u00e8s-Beaune 1er Cru `Aux Vergelesses`, Jane Eyre, Burgundy, France
Loughton farm chicken on E5 Sourdough toast stuffed with ricotta and black truffle
2016 Barolo `Albe`, G.D. Vajra, Piemonte, Italy
American Plum Pie or Twice cooked chocolate cake
2019 Moscato d'Asti, Massolino, Piemonte, Italy
\u00a3100 for the menu | \u00a3155 with wine pairing
Enjoy a glass of Nyetimber Ros\u00e9 on arrival
Our house Spritz made with Select Aperitivo, Prosecco & Soda is the original Venetian Spritz
Enjoy a Coldbrew Martini on arrival
(coldbrew coffee, havana 7 year old rum, sugar syrup)
The deposit is \u00a325 per person - we will charge the remaining \u00a350 per person on the day.
Enjoy a bottle of Piper Heidsieck Champagne for your table