Flat Iron Soho
Menu with Prices in the UK

200g of expertly butchered British featherblade steak from pasture-fed native cattle, seasoned with Maldon sea salt flakes, seared medium-rare, and served with a dressed butterhead salad.

Chalkboard butcher cut: UK-farmed Wagyu flank bavette lightly smoked over oak wood chips and plancha-charred to medium-rare.

35-day dry-aged native Scottish beef sirloin grilled on the bone with intense umami marbling and crispy fat cap.

Two dry-aged beef patties made from prime steak trimmings, melted Ogleshield cheese, smoked British bacon, and homemade tarragon béarnaise in a toasted brioche bun.

Thick-cut native British beef ribeye with rich intramuscular marbling, seared on cast iron plancha, sliced and topped with thyme sea salt.

Tender Brazilian-style picanha rump cap cut from British Wagyu cross cattle, basted with summer truffle butter and sea salt.

Traditional warm emulsion of clarified British butter, egg yolks, shallots, white wine vinegar, and fresh tarragon.

Rich veal and beef bone reduction infused with green and Tellicherry black peppercorns, Cognac, and double cream.

Vibrant cold emulsion of finely chopped flat-leaf parsley, fresh oregano, garlic, red chilli flakes, red wine vinegar, and extra virgin olive oil.

Creamy homemade mayonnaise blended with chipotle smoked peppers, smoked paprika, and lime juice.

Velvety garlic mayonnaise infused with black winter truffle oil and cracked black pepper.

Melted artisan English butter blended with foraged wild garlic, chives, and sea salt.

Hand-cut British Maris Piper potatoes twice-cooked in pure rendered beef dripping until deeply golden and shatteringly crunchy.

Baby leaf spinach simmered gently in double cream, grated aged parmesan, and freshly grated nutmeg.

Creamy King Edward potato mash infused with roasted garlic and topped with crunchy caramelized bone marrow breadcrumb crumble.

Whole British rainbow carrots slow-roasted in wildflower thyme honey, brown butter, and sea salt flakes.

Tender roasted half aubergine layered with slow-simmered plum tomato sugo, melted mozzarella, and 24-month aged parmesan.

Crisp oakleaf and butterhead lettuce with thinly sliced shallots and classic tarragon mustard vinaigrette.

Cavatappi pasta baked in a rich four-cheese Mornay sauce with mature West Country cheddar, Fontina, and a crispy black truffle crumb.

A warm vintage enamel mug of freshly popped corn tossed in savoury smoked beef-dripping fat and secret house spice mix, served free to every table.

Freshly churned creamy soft serve made with real Tahitian vanilla pods, swirled into a cone or cup and topped with dark Venezuelan chocolate freshly shaved off the block. Redeemed with your miniature cleaver token at the Soho counter.

Bottomless carafes of micro-filtered still or sparkling British water served chilled with ice and lemon slices.

Warm baked chocolate fondant pot with a molten centre of sea salt caramel, topped with cocoa nibs.

Decadent dark chocolate brownie made with 70% dark cocoa, served warm with a generous dollop of Rodda's Cornish clotted cream.

Freshly squeezed Sicilian lemons, cane sugar, sparkling water, and fresh garden mint over crushed ice.

Cold-steeped wild hibiscus flowers, British raspberry cordial, fresh lime juice, and soda.

Iconic chilled glass bottle of classic Coca-Cola.

Classic sugar-free Diet Coke in glass bottle.

Great Coke taste with zero sugar in a glass bottle.

Natural ginger beer brewed with Nigerian, Cochin, and Ivorian gingers.

Crisp botanical tonic made with natural quinine from central Africa.

British mineral water in recycled glass bottle, supporting WaterAid.

Crisp sparkling British mineral water supporting clean water projects.

100% pure squeezed Spanish sweet oranges, smooth with pulp.

Cloudy cold-pressed British orchard apples and conference pears.

Crisp, refreshing craft lager brewed exclusively for Flat Iron by Freedom Brewery, crisp finish and floral hop aroma.

Classic Camden Town lager combining German Helles and Czech Pilsner styles.

Light, crisp session IPA packed with juicy citrus and tropical hop notes.

London craft cider made with unloved dessert apples for a crisp, medium-dry bite.

Bavarian unfiltered alcohol-free lager with golden body and refreshing citrus malt depth.

Woodford Reserve bourbon stirred with demerara sugar, Angostura bitters, and flamed orange peel, served over a hand-carved ice sphere with oakwood smoke.

Tanqueray London Dry Gin, Campari, and Carpano Antica Formula red vermouth, finished with an orange twist.

Passoa liqueur, Prosecco DOC, sparkling soda water, and torched rosemary sprig.

Olmeca Altos Plata tequila, Italian blood orange soda, freshly squeezed lime, and smoked pink salt rim.

Juicy, full-bodied blend of Grenache and Syrah sourced directly from Southern Rhône vignerons.

Full bottle of Southern Rhône Grenache-Syrah blend, perfectly matched with featherblade steak.

Rich Argentine Malbec with ripe blackberry, plum, dark chocolate, and velvety tannins.

Full bottle of Argentine Malbec—the ultimate companion for grilled red beef cuts.

Tempranillo aged in French and American oak with vanilla notes and dark cherry fruit.

Zesty, crisp French Sauvignon Blanc with gooseberry, elderflower, and flinty minerality.

Crisp dry Italian white with green apple and floral pear notes.

Elegant Cortese grape wine from Piedmont with white peach, almond blossom, and crisp mineral finish.

Pale salmon Provençal rosé with wild strawberry, white peach, and fresh dry minerality.

Single-estate Valdobbiadene Prosecco with tiny fine bubbles, crisp green pear, and lemon.

Full bottle of premium Italian DOCG sparkling wine.