Holland Park eatery favourite, Flat Three is launching a new concept. Stepping up to the helm is head chef Joe Timarchi (Wabi Horsham; Raw + Maw), a man whose energy and creative passion - and a touch of nerdy curiosity - defines his food and ferments.
Leading a team of equally curious and creative chefs, Timarchi will create seafood, meat and 100% plant-based dishes from the best seasonal British produce and sourced from the finest local suppliers. Many of these ingredients - on the face of it quite unassuming - are then re-shaped through ferments and pickles prepared days, weeks and even months in advance to create a series of beautiful, delicious and complex flavours that highlight our most valued component: time.
Combining the best of British with a nod to Korean and Japanese flavours, are such exciting new creations as French turbot with yuzu + soured grains; Dexter beef tartar with juniper + anchovy and Sand carrot, jus + pickled wild carrot, along with desserts that include the likes of Kabocha with malted granola + oat milk and Cardamom cake, damson + milk. Expect daily specials and surprise creations to pop up as well.
In another departure, Flat Three is replacing its a` la carte menu with two set evening menus, either three courses or five courses. In addition there will be a three-course lunch.
Flat Three’s house-made juices, ferments and kombuchas spearhead its non- alcoholic drinks, whilst select wines with intriguing stories from both old and new world vineyards, grower champagnes, home-made vermouth, craft local beers and sakes from small independent Japanese breweries are sure to delight those looking for a slightly stronger tipple. Alcoholic and non-alcoholic pairings are available.
Embracing their different backgrounds – the kitchen team boasts a Peruvian/Italian raised in the American Deep South, a Spaniard, an Italian, a South African and a Brit with deep ties to Japan – all are committed to exploring new techniques, revisiting historical processes, understanding the scientific minutiae of how ferments or brews develop and discovering taste combinations that elevate each element of a dish.
Flat Three is open for lunch on Fridays and Saturdays from 12pm-2.30pm (last orders) and for dinner on Tuesdays through Saturdays from 6pm until 9.30pm (last orders).