We’re excited to announce that our new spring/summer menu is now available at Flamingo! Our head chef Matt and his team have been working hard to curate a menu which encompasses all of your brunch favourites, with the excitement of a host of additions for lunch and dinner.
Brunch fans will be pleased to know that our classics remain, alongside supplier partners including BigWigs Bakery for our sourdough, Fluffetts Farm for our eggs, and Webster Family Butcher for our sausages and bacon and steak – only the best will do! May we also entice you with the Stracciatella and Parma, a new sourdough addition which has won the team’s seal of approval and is delightfully tasty!
Lunch and dinner is a whole new vibe at Flamingo. Our new and improved Tapas section includes Padron Peppers, Loaded Tater Tots, Buratta Salad, Homemade Meatballs, Pil Pil Prawns, and Halloumi Fries – all perfect as small plates and for sharing socially with friends over a few drinks.
Alongside our popular Burgers and Tacos, we’re also delighted to welcome a number of signature special main dishes to suit various tastes; our Chicken Parmigiana (breaded chicken schnitzel, neapolitan tomato sauce and mozzarella) is served with skin on fries and is very tasty. We have partnered with Woods Fish to curate Flamingo’s take on fish and chips, with a battered Haddock served skin-on fries, mushy peas and a homemade tartare sauce. For pasta lovers, we have Tortelli Di Zucca, a pumpkin tortellini in a wild mushroom and hazelnut reduction – beautiful! There’s also an updated Flamingo Salad, with mixed leaves, pomegranate, roasted red peppers, pumpkin seeds, quinoa, fresh mint and cumin with olive oil – you have the option of adding grilled chicken or grilled prawns too!
We look forward to welcoming you.