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
Rum
bear
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.
Follow @HungryHoss
Follow @chef64degrees
Follow @samueljlambert
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