Flat Iron Covent Garden
Menu with Prices in the UK

200g of masterfully seamed British featherblade steak, plancha-seared to juicy medium-rare, carved on an oak block with Maldon salt, served with dressed green salad.

Dry-aged British Wagyu bavette steak gently smoked over English oak and seared medium-rare, offering intense marbling and buttery texture.

Prime native British sirloin steak dry-aged for 35 days, grilled on the bone for rich mineral complexity and caramelised crust.

Double dry-aged Yorkshire herd beef patties, melted Ogleshield cheese, dill pickles, and house tarragon béarnaise in a toasted brioche bun.

Grass-fed Yorkshire ribeye with a rich central eye of fat, seared over cast-iron plancha with garlic rosemary basting butter.

Sliced Wagyu rump cap with crisp fat cap, drizzled with black winter truffle butter and Maldon sea salt.

Velvety emulsified egg yolk and butter sauce infused with fresh French tarragon, chervil, and white wine shallot reduction.

Rich pan-reduction sauce prepared with flamed Cognac, heavy cream, roasted beef juices, and coarsely crushed green and black peppercorns.

Zesty Argentine-style dressing made with finely chopped flat-leaf parsley, fresh oregano, garlic, red chilli, and red wine vinegar.

Creamy homemade mayonnaise blended with chipotle smoked peppers, roasted garlic, and a hint of fresh lime.

Silky mayonnaise infused with black winter truffle paste and cold-pressed extra virgin olive oil.

Creamery butter churned with foraged wild garlic, chives, thyme, and sea salt, melted over hot carved steak.

British Maris Piper potatoes hand-chipped and twice-cooked in refined Wagyu beef tallow until audibly crispy and fluffy.

Fluffy Maris Piper mash enriched with roasted garlic cream and rendered beef bone marrow, topped with crispy potato flakes.

Tender English baby spinach wilted in rich double cream, shallots, garlic, parmesan, and freshly grated nutmeg.

Multi-coloured heritage carrots roasted tender with fresh thyme sprigs and drizzled with raw wildflower honey.

Slow-roasted aubergine halves glazed with sweet San Marzano tomato sauce, fresh basil, and shaved 24-month aged parmesan.

Crisp market baby leaves and fresh soft herbs tossed in a delicate Dijon mustard and French shallot vinaigrette.

Elbow macaroni enveloped in a velvety three-cheese sauce of mature Cheddar, Ogleshield, and parmesan, scented with black truffle.

Freshly popped warm corn dusted with Flat Iron's proprietary savoury beef spice blend, served in an enamel mug on arrival.

Freshly churned soft-serve ice cream infused with real Tahitian vanilla pods, finished with dark Valrhona chocolate shavings.

Unlimited complimentary carafes of chilled British filtered still or sparkling water served to the table.

Warm molten chocolate fondant cup filled with gooey sea-salted butter caramel and topped with crème fraîche.

Fudgy Valrhona chocolate brownie baked with roasted walnuts, served warm with a generous dollop of Rodda's clotted cream.

Woodford Reserve bourbon shaken with freshly squeezed lemon juice, egg white, sugar syrup, and floated with Flat Iron Malbec.

Maker's Mark bourbon, angostura bitters, and muscovado sugar syrup, smoked with English oak wood chips.

Ocho Blanco tequila, Italian blood orange soda, pink grapefruit juice, fresh lime, and a rosemary salted rim.

Equal measures of Tanqueray London Dry Gin, Campari, and Antica Formula sweet vermouth, stirred over a single hand-carved ice block.

Aperol aperitivo, crisp Italian Prosecco DOC, and sparkling soda water, garnished with a fresh slice of Seville orange.

London craft lager marrying Bavarian Helles and German Pilsner styles, crisp, refreshing, and clean (4.6% ABV).

Bespoke session IPA brewed with Citra and Mosaic hops, vibrant with aromas of grapefruit and tropical pine (4.3% ABV).

Naturally brewed Bavarian alcohol-free lager, hazy and refreshing with citrus hop character and body (0.5% ABV).

Artisanal handcrafted Normandy cider, crisp and dry with balanced natural apple acidity and delicate effervescence (5.2% ABV).

175ml glass. Rich, velvet-bodied southern French Malbec packed with dark plum, blackberry, and subtle toasted oak, crafted specifically for beef.

175ml glass. Smooth, sun-drenched southern Italian red blend of Primitivo and Negroamaro with ripe cherry and warm spice.

175ml glass. Elegant, lightly oaked French Chardonnay with crisp orchard apple, ripe peach, and a creamy, mineral finish.

175ml glass. Pale salmon Provencal rosé with delicate notes of fresh red berries, white peach, and crisp sea-spray acidity.

125ml flute. Crisp, dry sparkling Italian wine with aromas of golden delicious apples, acacia flowers, and fine persistent perlage.

Freshly squeezed lemons, pure cane sugar syrup, and filtered water, served over crushed ice with a sprig of fresh mint.

Brewed wild hibiscus flower cordial with crushed blackberries, raspberries, and sparkling soda water over ice.

The classic iconic soft drink served chilled in an authentic embossed contour glass bottle with fresh lemon.

Crisp, calorie-free refreshment served chilled with fresh lime.

Zero sugar cola delivering authentic Coca-Cola taste with zero calories.

Naturally brewed ginger beer crafted from a blend of three natural African gingers.