The Salt Room celebrate their anniversary with a brand new menu
In February 2017, the award-wining Salt Room will be celebrating their second anniversary. Located directly on the seafront opposite the new i360 Tower, The Salt Room focuses on delivering the finest seafood to the table.
To celebrate this milestone and the success they’ve had over the last couple of years, The Salt Room is launching a brand new menu that boasts fresh and locally sourced seafood and some of the finest cuts of meat paired with delicate ingredients resulting in irresistible flavour combinations.
The new menu is divided into ten sections: snacks, oysters, raw, starters, crustaceans, whole fish to share, mains, lobster, meat and sides. Choose between Seaweed Sourdough with Brown Crab Mayo and Tarragon Butter or Salt Cod Fritters with Whipped Smoked Cod’s Roe to start. This is swiftly followed by your choice of oyster served with shallot vinegar, verjus or horseradish and lime. Star dishes to follow include Raw Beef with Cured Yolk, Sesame and Ponzu; Scallops in the Shell with Rosemary, Orange and Smoked Paprika; Bouillabaisse with Saffron and Red Pepper or Truffle Gnocchi with Mushrooms and Berkswell Cheese.
The legendary seafood platter, ‘Surf Board’ is also on offer. Think oysters, langoustines, crab claws, clams and prawns garnished with wedges of juicy lemon and unusual sea herbs, all piled high onto a board for the table to share!
Since the opening in 2015, The Salt Room have received several accolades and have been highly praised by The Sunday Times Magazine, The Independent, Time Out, Stylist and many more.
The restaurant is owned by Razak Helalat who opened the restaurant 2 years ago, following on from the success of sister restaurant The Coal Shed which opened nearly 6 years ago. Raz has teamed up with Head Chef Dave Mothersill whose cooking style has helped to define The Salt Room’s individuality, creativity and competitive edge.
“I’m absolutely thrilled to be going into our 3rd year in business at The Salt Room. Since opening nearly 2 years ago, we’ve continued to grow internally and constantly overcome challenges. This has helped us to remain innovative in Brighton’s continually competitive restaurant scene. I’m absolutely delighted with everything that we have achieved so far and am looking forward to the future of both The Salt Room and The Coal Shed.”