Down to drop my wife of at a hen do, I had the evening to myself. I chose to spend my time doing the thing I most love to do when in Brighton… eating at 64 Degrees!
My wife and I have visited 64 Degrees several times – one of the good things about it is being able to order the whole menu. Dining alone, I had to be more selective.
Sat at the kitchen table, I asked Head Chef Sam Lambert for his recommendations – to his credit he didn’t just suggest the most expensive items on the menu. I like this kind of probity.
What they say, “Tucked away in the Brighton Lanes, 64 Degrees is a small restaurant with an open kitchen where our passionate chefs concoct an evolving menu of tasty small plates using fresh, local produce. In 2014 & 2015 we were awarded a Bib Gourmand by Michelin and won Best Restaurant at the Brighton & Hove Food Awards. We were voted 16th in the National Restaurant top 100 list 2016.”
What Michelin say, “If you like things fun and fuss-free, then this intimate modern restaurant is the place for you! Menus are divided into four - 'Meat', 'Fish', 'Veg' and 'Dessert' - and each section also has four choices. Cooking is simple but well-textured and flavoursome; most of the dining takes place at the counter.”
What I love about 64 Degrees is that it indisputably gets better with each visit. The Mackerel which came raw with a zingy passion fruit ceviche, fresh passion fruit and fermented red gooseberries, was a particular highlight.
Another contender included the cashew crumb topped Duck leg, with alliums, ginger and a lusty blackcurrant purée. The dark meat and fruity undertones reminded me that grouse season is here.
Snack: Watermelon, caper, ginger
Mackerel, passion fruit, gooseberry
Clams, seaweed, vitelotte
Beetroot, grapefruit, walnut
Cauliflower, blue cheese, shallot
Broccoli, black beans, wasabi
Duck leg, black current, cashew
Ox tongue, pea, pickles
Cherry, pistachio, coconut
Apologies of some of the pics are poorly focused – I’m still getting to grips with my new camera. Kept the post short and sweet as I’ve written about it many times.