Flesh & Buns launches a brunch menu
On Sunday 1st June, Flesh & Buns, the Japanese Izakaya, launches a bottomless brunch
Upon arrival, diners will be greeted with a signature cocktail, Raspberry E-mule or Bloody Mary, along with chips & dips and edamame for the table to share. Throughout the boozy brunch ‘bottomless’ glasses of Prosecco, red or white wine will be topped up.
Endless small dishes will be available to order from hot and cold sections on the menu. Cold plates will include beef tataki, and mixed seafood ceviche, alongside a variety of sushi rolls and sashimi. Some of the hot small plates on offer will be Japanese drinking food such as chicken yakitori and fried squid with Japanese pepper and lime. Kimchi cheddar aranchini and Korean fried chicken wings are amongst popular Korean dishes to be available, and vegetable sides including grilled corn with lime spiced butter and grilled mushrooms with wafu dressing complete the hot
Each diner will have the choice of signature Flesh; served with buns, salad, pickles and sauce. Flesh options on the menu include crispy piglet belly with mustard miso; crispy duck leg with sour plum soy; salmon teriyaki with lemon and sea salt; and half young chicken with yuzu kosho rub.
To finish, guests will be delivered desserts such as kinako doughnuts with black sugar custard and black sesame crème brulee; which will be presented to the table for diners to share.
Chef proprietor Ross Shonhan says; “In Asia brunch is very popular and this way of dining is not dissimilar to the traditional British Sunday roast dinner. Our food at Flesh & Buns is designed for sharing, so the dishes lend themselves to family-style dining in groups. I always wanted Sunday afternoons at Flesh & Buns to be fun, boozy and an alternative to lunch in a pub.”
The Flesh & Buns Sunday brunch menu launches on 1st June and will be available from 12.00pm to 5.00pm every Sunday, priced from £29 per person.
Find out more here: www.fleshandbuns.com
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