Flight Club, the lively and fairground-inspired bar known for its craft cocktails, sharing plates, and social darts combo, is launching a new menu at Cheltenham's The Brewery Quarter this October 2024.
With new dishes,
upgrades to favourites and a fresh drinks menu, the revamped menu launches on Monday 14 October 2024.
Food has been geared towards dishes that can be enjoyed by groups of friends and can be eaten with a dart in hand, while the drinks list has an expansion of its low-and-no-alcohol offering, with many new booze-free options.
To celebrate the arrival of the new menu, from Monday 14 to Friday 18 October 2024, Flight Club is offering a free drink from its new signature spritz menu, or beer if a spritz isn’t your thing, for those who come in to eat.
All-new dishes have been designed by Arnaud Kaziewicz, Flight Club’s head of food development and Masterchef: The Professionals finalist. His new menu consists of tapas-style small plates, pizza paddles, and a selection of grills and salads.
Mix-and-share dishes include South Korean pork belly bites with chilli and honey glaze, Yakitori beef skewers made from prime British beef marinated in soy and ginger, and Middle Eastern sliders with plant-based lamb, smoked Applewood cheese, gherkins and slaw.
New sourdough pizza flavour combinations include Gorgonzola portobello with tomato sauce, mozzarella and grilled portobello mushrooms, finished with white truffle oil, along with Italian pork and fennel sausage and plant-based sausage with caramelised onions and salsa verde.
Other newcomers include a poké bowl with coconut lemon rice, crunchy slaw, cauliflower, lettuce and red pepper sauce; and a chicken tikka wrap with coconut raita, tomato, lettuce and cucumber.
The redesigned drinks line-up includes four new cocktails, a new selection of signature spritzes, as well as a significant increase in low- and no-alcohol options.
New cocktails include ‘Highland Blush’, a combination of raspberry gin, whisky, raspberry, lemon, almond, and vegan foaming bitters; and ‘Take a Trip’, featuring Hendrick's gin, St Germain elderflower liqueur and lime, topped with Trip cucumber and mint.
Arnaud said: 'This menu refresh has been months in the making, involving countless taste tests and iterations to get every dish and cocktail completely right.
'We’re hugely passionate about delivering a truly memorable experience at Flight Club and our food and drinks is a big part of that.
'We always want to give our customers something new to sink their teeth into and we’re excited to finally share this with them.'
