Salt Room second birthday and a fine fish menu to celebrate

The Salt Room in Brighton regularly draws flocks of food lovers. As the dining options in Sussex continue to improve month on month, the South East has developed a reputation for some stunning restaurants and eateries, and this one is no exception.

Great location too, situated right on the seafront, overlooking the sea. And the new sampling menu we tried out is a total homage to our location and coastline, heavily weighted with fish and seafood.

A tasting menu is always one of my favourite ways to eat and this one was beautifully balanced. The images below speak for themselves, but as a quick run-down – the oysters were beautifully fresh and I loved the shocking green verjus shimmering on top.

The monkfish was perhaps my favourite thing on the whole menu, although it’s a hard call. Gently drenched in a limey, zingy drizzle this ceviche fish was delicately sliced and treated to a very sophisticated touch, and not like any other monkfish dish I’ve ever had before. I’d go back just for that.

Scallops are not a favourite thing for me but I do know that the scallop lovers around the table loved the sweetness and herbiness of these little molluscs. The gurnard was beautifully cooked, softly translucent and flakey, but for me the sticky, chewy octopus was actually the star of the show in this dish.

The rhubarb and custard dessert mash-up was every bit as good as it looks. As with so many of these dishes, it’s the little things that count. The sticks of dried rhubarb were an utter joy – a slightly crunchy/chewy pink plank that was half bubble gum, half rhubarb twizzler. I’d like a bag of those in my car.

www.saltroom-restaurant.com
#SaltRoomSecond

Smoked cod balls as canapes

Smoked cod balls as canapes

Salt Room tasting menu

The tasting menu

Group shot at private dining table

Group shot at private dining table

Oyster in verjus

Oyster in verjus

Monkfish in tigers milk and lime

Monkfish in tigers milk and lime

Scallops with orange

Scallops with orange

Gurnard and octopus

Gurnard and octopus

Rhubarb and custard with Sauternes ice cream

Rhubarb and custard with Sauternes ice cream

Sam Harrington-Lowe

Sam Harrington-Lowe

Managing Editor at sam@titlemedia.co.uk
As the managing editor Sam is responsible for the content of all the Title publications and works diligently to develop the brand and support relationships with all partners and clients.
Sam Harrington-Lowe
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About Sam Harrington-Lowe
As the managing editor Sam is responsible for the content of all the Title publications and works diligently to develop the brand and support relationships with all partners and clients.