May 06, 2017

64 Degrees Restaurant, Brighton

64° is tucked away down in Brighton Lanes and is a small restaurant with an evolving menu of tasty tiny plates.

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Mrs. Hull found this gem of a restaurant a few months before our babe-cation to Brighton and thank goodness she did.  You'll need to make a reservation well in advance to secure yourself a sitting (and if you're visiting as a couple you might even be lucky enough to have a front-row seat to Chef Bremner in action at the open kitchen table).

 Are you ready for this?

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First plate of the evening: A tiny stone bowl of turbot, passionfruit and chilli served cold, it was a ceviche-style dish - packed with flavour!

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Second plate: Chef special warm scones, which would help soak up the very drinkable ice cold Pinot.

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Third plate: Asparagus, blood orange and brown sugar.  It tasted like marmalade! It was sweet but the asparagus had a crunch to it which made for interesting eating. The flavours took me right back to being little, having tea & marmalade on toast with Grandma and Grandad.

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Fourth plate: Purple sprouting broccoli, gomasio and yolk. I do love a dippy egg and I think I could be converted to broccoli soldiers.

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There was many a wine pit-stop in between the plate swapping.

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 The fifth plate: Pork belly, hoisin, spring onion.  I think I prefer this to the classic duck version!  The pork belly was cooked to perfection, really tender but with a crisp and sticky crackling topper.

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64 Degrees is an Instagrammers dream and our table was right by the window so the lighting was fantastic. Here we are... Bloggers in the wild!

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Are you feeling full yet?

Ready for the sixth plate: Roly's lamb, chickpea and carrot.  At risk of sounding like a broken record this was the most tender lamb I've ever tasted, it melted in your mouth and the chickpea puree had a really moorish texture to it.

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A pretty seventh plate arrived: Cauliflower, pangrattato and grape.

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My absolute favourite of the night (although it was very hard to choose just one) the eighth plate: Beef rump (served as it only should be - rare), swede and sauerkraut.  You barely needed any cutlery to eat this, so tender the meat just fell away as you cut!

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 The ninth plate was just palate cleanser (thank goodness!). Now unbutton your jeans and prepare for dessert.

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We were feeling very full but couldn't resist ordering two plates to share.
Our final plates - tenth and eleventh: a sour rum-soaked gummy bear and a layered chocolate tiramisu mousse.

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And that concludes the 64 degree experience.

Reservation anyone?  Yes, thought so: www.64degrees.co.uk





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