I once read that shit
bloggers always start their posts with a quote (I didn’t really read that but
it’s probably true). Anyways… a wise Chinese philosopher (Bruce Lee) once said,
‘Mistakes are always forgivable, if one
has the courage to admit them.’
Well, I admit to making a
mistake. In November last year, after hearing so many good things and reading
great reviews, I visited Brighton’s 64°. Despite it having a Michelin Bib Gourmand and my dining companions
loving it, I left unconvinced.
Having vowed to return to
give them another go, I did and it seems that everyone else was right! 64° is
good. No, wait… I’m mistaken yet again… 64° is great!
With a small regularly
changing menu of four fish, four veg and four meat dishes, the food at 64°
is perfect for sharing. As a table of six, we decided to order one of each item
(and get extras of the ones we liked most).
The general consensus seemed
to be that the Tuna, Jerusalem artichokes and the
delightfully summery Tomato dishes were the best.
Six perfectly seared slivers
of Tuna came drizzled with passion fruit jus and jewels of pomegranate
scattered like they’d fallen from a ransacked Hatton Garden safety deposit box.
I hated having to share this one and regret not greedily ordering a plate for
myself.
Baked and then fried, the
Jerusalem artichoke were fabulous little things. We had eaten some cooked
in a similar way at Silo the previous
evening and enjoyed them too. I’ve had a go at making them at home but haven’t
yet got the skins as caramelised.
Of the meat dishes,
everyone’s fave was the Beef rib with bone marrow, wild leek and parsley
purée. It was so tender you could’ve cut it with a spoon; luckily we had a
knife so we used that.
Although not a fan of them
last time, the Chicken wings with kimchi and Barkham Blue cheese were
also a winner; the chicken skin was crispier than before and its kimchi coating
had a wonderfully deep fermented smack of chilli. The kimchi tuile/wafer/crisp (or
whatever they call it) was good too.
The only thing that didn’t completely
work for me was the hazelnut purée with the Venison haunch but I’d say
that more down to personal taste than any technical or conceptual problems.
I think it's going to become tradition that we eat here everytime we visit Brighton.
I think it's going to become tradition that we eat here everytime we visit Brighton.
Squid, pancetta, celeriac, chilli, gomasio
Salmon, malt, daikon, maple
Scallops, lemongrass, rhubarb – lemongrass purée
Tuna, passion fruit, pomegranate
Jerusalem artichoke, peanut, watercress
Fennel, Sussex Charmer, lemon
Alexander buds, cultured yoghurt, lime
Chicken wings, kimchi, Barkham
Lamb chump, aubergine, garlic, buttermilk
Venison haunch, beets, hazelnut
Beef rib, bone marrow, wild leek, parsley
Rhubarb, oat, whey
Passion fruit, Onken yoghurt, walnut
Chocolate, salted caramel, dulce de leche
 |
| Boozy fellas |
Rub bear jelly
Truffles
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