Join us for a Spanish Supper Club at Flynn’s — a relaxed five-course evening inspired by the flavours of Spain.

Join us for a Spanish Supper Club at Flynn’s — a relaxed five-course evening inspired by the flavours of Spain.

We’ll start with a Rebujito, a refreshing Andalusian aperitif made with fino sherry, lemonade and mint, before moving into pan con tomate with anchovy and Manchego, a simple but brilliant Spanish classic.

Next comes Porrusalda, a comforting Basque leek and potato soup, followed by a hearty chicken and chorizo stew with paprika potatoes and aioli.

To finish, we’ll serve an olive oil chocolate mousse with almond biscuits — rich, grown-up and very much worth saving room for.

As always, expect good food, relaxed service, a welcoming table and a Flynn’s-style evening built around flavour, conversation and community.

Menu:

Aperitif

Rebujito

A refreshing Andalusian aperitif made with fino sherry, lemonade and mint.

Starter

Pan con Tomate with Anchovy & Manchego

Toasted bread rubbed with tomato and garlic, finished with extra virgin olive oil, sea salt, anchovy and shaved Manchego.

Soup

Porrusalda

A comforting Basque leek and potato soup, finished with good olive oil.

Main

Chicken & Chorizo Stew with Paprika Potatoes and Aioli

Slow-cooked chicken and chorizo in a rich tomato, pepper and smoked paprika sauce, served with crisp paprika potatoes and garlic aioli.

Dessert

Olive Oil Chocolate Mousse with Almond Biscuits

Rich chocolate mousse made with extra virgin olive oil, served with crisp almond biscuits.

Description supplied by the event organiser.