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21a Norfolk Square,
Since opening in 1998 this gem of a restaurant has had food critics and the public singing its praises. There’s now a larger Gingerman at Drakes hotel just down the road but its this initial 32 seat intimate enclave that still garners the most respect and interest. Head chef David Keats serves up some of the best modern eclectic British cuisine in the South East from a chameleon of a menu that adapts to using the best seasonal produce. Boyton Farm Tamworth Pig with Champ, Pear Cider & Sage is terrific, as is the Roasted Partridge with Fondant Potato, Fried Parsnips and Madeira, a perfect balance of flavour and texture that leaves you at once satisfied yet hungry for more. The winelist is competitive with some decently priced tipples that work well with the cuisine on offer. All in all the complete fine dining experience in Brighton.
URBANE FINE DINING
STARSPOTTING, CELebrity chef
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