Harden's survey result
“Fish so fresh that it’s almost swimming onto the plate is treated with the utmost care, and served in beautiful combinations that show it off to its best advantage” at Duncan Ray’s “intimate” 20-cover venue – “one to seek out in Hove”. “First class service” too (“couldn’t have been more helpful and flexible with my various food likes/dislikes and the end result was excellent”). “If this place was in London, you’d never get a table (as it is, it’s tough!)”
“One of a number of restaurants bringing new energy into the Brighton restaurant scene in recent years” – this former fishmonger’s (“a tiny restaurant, where Duncan Ray operates in a very basic kitchen”) delivers “an incredible all-round dining experience” wherein “fabulous fish” from the tasting menu is “matched with wine and exceptional service from front of house Rob”.
“Keep it bold and simple!”; in a “modern” former fishmonger’s, ex-Fat Duck chef Duncan Ray turns out “fabulous” fish and seafood. Top tip – “go for the tasting menu, which is reasonably priced and very good”.
“Simplicity is the charm” of this “wonderfully intimate little restaurant” located in a former fishmonger's and serving the “highest quality” fish prepared by chef Duncan Ray, ex-of the Fat Duck, It’s a “must-try when in Brighton”, only don't forget to “book in advance” (and bring cash)!
10 Upper Market St, Brighton, BN3 1AS
|Tuesday||7 pm-10:30 pm|
|Wednesday||7 pm-10:30 pm|
|Thursday||7 pm-10:30 pm|
|Friday||7 pm-10:30 pm|
|Saturday||12 pm-2 pm, 7 pm-10:30 pm|