No trip to Brighton would be
complete without a stroll on the beach, a meander through The Lanes and a meal
at 64 Degrees.
Over
several visits I’ve gown to love 64 Degrees – the food gets better and better
each time.
Highlights
this time included the ‘Rabbit loin, sauerkraut, tartare’ ‘Risotto, fennel, lemon’ and ‘Salmon, jerk, chicory’ – the latter cooked from scratch using a blowtorch to
lightly char the spicy jerk marinade and keep the salmon within delightfully
pink and silky. With bitter chicory, a cooling yoghurt and a zingy lime sauce,
this dish had it all going on!
Sourdough, butter
Red mullet, lamb bacon, pistachio
Rabbit loin, sauerkraut, tartare
Risotto, fennel, lemon
Kohlrabi, goat’s cheese, walnut
Parsnip, honey, parmesan
Salmon, jerk, chicory
Lamb leg, peanut, chickpea
Beef skirt, purple sprouting broccoli,
tarragon
Rum bear
Disclosures
Invited
by PR company?
|
No
|
Guest
of the chef / restaurant?
|
No
|
Restaurant
knew I was a blogger ahead of ordering?
|
Yes
|
Was
the meal comped by the restaurant?
|
No
|
Was
any discount given?
|
No
|
Any
complimentary items provided?
|
A rum bear!
|
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