The Salt Room has been one of Brighton’s most famous and sought-after restaurants since its award of ‘Best Sussex Seafood Restaurant’ in 2017. Specialising in grilled fish and meat cooked over coal, I was looking forward to tasting sustainable Sussex produce served in a modern, fine-dining setting. We tasted The Salt Room’s brand new menu consisting of a range of meats, with some of The Salt Room’s classic dishes.

On the final torrential day of Storm Dennis, we entered The Salt Room in a perhaps less glamorous way to our fellow diners – soaked through and windswept to make our reservation! We were welcomed at the door by two friendly front of house staff, who quickly helped hang our drenched over-garments to dry whilst talking through the exciting new menu for the evening. Then we were led through the rustic modern interior fitted with a stone archway and warmly lit with decorative lights to head to our seats, instantly forgetting the horrific weather outside.

BN1’s Grace Keppel tries a few of the delights on the new menu at Brighton’s The Salt RoomsFor pre-dining snacks, we asked our wonderful waiter Adelia for the ‘Little Fish Tempura’, ‘Mackerel Ndjura’ and the ‘Raw and Salted Vegetables’. We were offered a selection of wines, selecting the drier option. The tempura was cooked to perfection, as expected.

Paired with powerful seaweed tempura, the dish was texturally delicate with a strong finishing taste. The salted vegetables were plated beautifully on ice – colourful and palette cleansing. The portion sizes were not disappointing either!

As a starter, we opted for the ‘Aged Beef Crudo’ and, ‘Grilled Castelfranco, burrata, orange and anchovy’. As a huge fan of burrata, I was extremely excited to taste The Salt Room’s take on the dish. These starters were my personal favourites of the evening. The inclusion of orange with the Castelfranco created bursts of flavour in each mouthful and the beef Crudo’s deep flavour was exceptional – the meat melted in our mouths. Adelia expertly informed us of all the flavours and seasonings in both the dishes – we were very impressed.

BN1’s Grace Keppel tries a few of the delights on the new menu at Brighton’s The Salt RoomsFor our main courses, we selected the ‘Barbequed Monkfish’, served with chorizo and mussels and the ‘Grilled Shoulder of Lamb’. The monkfish was deliciously barbequed, and The Salt Room’s ‘coal’ method of cooking created a smoky underlying flavour, complimenting the lime salsa sauce. The lamb was also exceptionally cooked; you could tell the meat was superb quality.

Although the generous portions left us fully satisfied, after tasting such a variety of exceptional dishes we just had to try the dessert too! The options were interesting, alluding towards childhood memories. We chose ’Lemon Fro-Yo’ and the ‘Brown Sugar Tart’, however, we were also presented with the ‘Peppermint Choc-Ice’ by mistake. We had the pleasure of tasting all three and without complaint!. The Fro-Yo dessert was a mix of strong flavours, paired with pistachio and rose, and was an acquired taste, to say the least. The ‘Brown Sugar Tart’ was incredible. The delicate and creamy filling with a crunchy ginger biscuit base paired with grapefruit and gin sorbet. The textures were particularly excellent with this dish, and it was presented beautifully. The peppermint choc ice tasted as expected, without much fuss.

Overall, the service, food and experience were incredible at The Salt Room, and we were even given a goody bag to take away, which contained a delicious packet of salmon. I will definitely be returning for my celebration dinners. Thank you for a wonderful evening.

The Salt Room is at 106 Kings Rd, Brighton BN1 2FU

www.saltroom-restaurant.co.uk