Harden's survey result
“Just off the front in a charming maze of streets in Hove”, Duncan Ray’s small 20-seater is “a cute spot with no fine dining trappings to make you feel awkward”. He is at the stoves alone, creating an ever-changing five-course menu of sustainable seafood: “just gorgeous fish cookery from raw to grilled – not hugely fancy, just brilliantly conceived and executed”.
“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”.
|Wine per bottle||£27.00|
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|