Kindling Restaurant
Menu with Prices in the UK

Plump Mediterranean green and black olives marinated in cold-pressed olive oil, lemon peel, rosemary, and garlic.

Thick-cut rosemary focaccia blistered over live coals and served with whipped smoked sea-salt butter.

Spanish Padrón peppers charred over charcoal, finished with lemon-garlic yoghurt and flaky Cornish sea salt.

Curled sweet corn ribs brushed with smoky paprika glaze and served with tangy Sriracha mayo and fresh coriander.

Slow-smoked pulled beef brisket bound in rich béchamel, breaded crisp, and served with roasted garlic aioli.

Golden crispy courgette and fresh garden mint fritters served with pickled shallots and tahini lemon dip.

Tender flame-charred Atlantic octopus tentacle skewered with smoky Spanish chorizo, saffron aioli, and parsley.

Grass-fed British shoulder cut aged for 28 days, seared over hot charcoal for tender texture and rich beef flavour.

Juicy, deeply flavoursome flank cut sliced against the grain and finished with rosemary herb butter.

Brazilian-style top rump steak with a crisp caramelised fat cap, grilled over lumpwood charcoal and sea salt.

Generously marbled prime British ribeye cooked over open coals for buttery juiciness and smoky crust.

The leanest, most tender centre-cut tenderloin seared in garlic thyme butter and rested to perfection.

Locally grown Lion's Mane mushroom pressed and charred over open flames with smoked garlic oil and wild rocket.

Sustainable South Coast sea bream cooked whole over charcoal with charred lemon, caper butter, and fennel.

Thick bone-in 28-day dry-aged British sirloin seared over charcoal, carved tableside with roasted bone marrow.

Classic T-bone uniting tender fillet and flavour-packed sirloin on the bone, flame-grilled and seasoned with Maldon salt.

Dramatic long-bone grass-fed ribeye aged 35 days, chargrilled to order with roasted garlic bulb and marrow butter.

Centre-cut prime British fillet seared over embers and rested in herb butter, carved for two with watercress.

Feast of sliced bavette steak, charred lamb chops, smoked sausages, skinny fries, green salad, and two sauces.

500g charcoal-seared dry-aged sirloin served Sundays with Yorkshire puddings, dripping roasties, roots, and red wine gravy.

Two dry-aged beef smash patties, melted Monterey Jack, gem lettuce, vine tomato, house pickles, and fries.

Chargrilled aged beef burger topped with streaky smoked bacon, Brighton Blue cheese, caramelised onion, and fries.

Sliced seared flat iron steak inside toasted ciabatta with wholegrain mustard mayo, rocket, and crispy onions.

Mon–Sat 12pm–4pm value combo pairing our 200g 28-day dry-aged Flat Iron steak with salted skinny fries.

Solo lunchtime tasting plate with sliced flat iron steak, mini burger slider, skinny fries, salad, and peppercorn sauce.

Crisp golden shoestring fries tossed in sea salt and crushed rosemary.

Crispy sweet potato fries lightly dusted with sea salt and smoked paprika.

Creamy aged Cheddar and Gruyère macaroni baked bubbling hot under a crunchy garlic-herb breadcrumb crust.

Wilted baby spinach folded into nutmeg double cream and topped with toasted Parmesan crumb.

Charred sweetheart cabbage wedge dressed in zesty Caesar emulsion and crispy fried capers.

Crisp baby leaves, shaved radish, cucumber, and pickled shallots in Dijon mustard vinaigrette.

Velvety beef stock and brandy cream reduction packed with crushed Sarawak black peppercorns.

Bright Argentine parsley, oregano, garlic, red chilli, and red wine vinegar emulsion.

Whipped Sussex butter infused with sweet slow-roasted garlic and flat-leaf parsley.

Warm, indulgent blue cheese cream sauce crafted with local Sussex blue cheese.

Savoury chestnut and wild mushroom pan sauce enriched with Madeira wine.

Warm sticky date sponge poured with salted butterscotch toffee sauce and vanilla bean ice cream.

Caramelised crust, molten creamy cheesecake centre served with sharp cherry coulis and crisp brandy snap.

Fudgy dark chocolate and toasted pecan brownie with warm chocolate fudge sauce and vanilla ice cream.

Gooey warm skillet-baked chocolate chip cookie crowned with house-churned burnt banana ice cream.

Tasting board for two featuring mini Basque cheesecake, sticky toffee pudding, chocolate truffles, and berry coulis.

Two scoops of creamy Sussex vanilla ice cream drowned in a freshly pulled hot double espresso.

Choice of vanilla bean, burnt banana, salted caramel ice cream, or dairy-free raspberry and mango sorbets.

Plain grilled British beef patty with melted Cheddar cheese in a soft bun alongside skinny fries.

Smaller-portion grass-fed flat iron steak cooked medium with crispy skinny fries and garden peas.

Creamy Cheddar cheese macaroni pasta baked golden without heavy spices.

Chilled classic glass-bottled Coca-Cola or zero-sugar Diet Coke and Coke Zero served over ice with lemon.

Botanical fiery ginger beer or sparkling Sicilian lemonade pressed with natural citrus oils.

Chilled Sussex orchard cloudy apple juice or freshly squeezed Valencia orange juice.

Alphonso mango purée shaken briskly with fresh lime juice, cane sugar, and crushed ice.

Large table bottle of locally filtered South Downs still or sparkling spring water.