Mackerel, beetroot etc |
In recent
weeks, I’ve had a number of conversations with people who question what a ‘fine
dining’ experience gives you other than a bigger hole in your wallet.
If you
asked me that same question 15 years ago, I’d have been thinking along the same
lines. But experience can be a great educator.
On
Saturday night, working once more in Brighton, I headed for the Salt Room.
Having
opened in February 2015, I’d first tried it, along with the Other Half, last
June. When I was in the city again in October, I returned for a solo meal and
after that, I never had any doubt that I’d be back as soon as possible.
If I’ve
worked out one thing about what divides top-level dining from eating out lower
down the scale, it’s that the really good experience is flawless throughout –
however many courses you have.
Elsewhere,
you might find that one or even two courses will be fine, but something else
just won’t be up to the same level.
One of the
things that I like about the menu at the Salt Room is that it’s proudly seasonal.
At the
weekend, I began with a dish of mackerel, miso and beetroot in a variety of
way, including pickled and as a ketchup.
Slip sole, turnip, nori butter, shrimps, celery, capers |
The fish
was cooked to perfection: griddled on the skin side until it was black, but
with the flesh just done; flaking and
moist.
One of the
things that this sort of cooking makes you notice is just how fresh the fish
was in the first place: you can taste the freshness – and the contrast with the
crisped skin was sublime.
The use of
Japanese flavour in miso was subtle and never threatened to overwhelm the
delicate fish, while the beetroot provided an earthiness to the whole thing.
This was a
joy to eat.
For a main
course, I stuck with fish and opted for slip sole with diced turnip, nori
butter, tiny shrimps, capers and celery.
Honestly,
it really is no exaggeration to stress just how good this was. Again, the fish
was clearly impeccably fresh and had been equally impeccably cooked.
It was a
dish of extraordinary natural sweetness, tempered by the capers: very satisfying.
I didn’t bother with any side dishes (I’ve mentioned before that such a concept seems peculiarly British) – the portions were a perfect size for me.
One little
guide to how good the food is at any restaurant is the issue of seasoning.
There are salt and pepper pots on the tables at the Salt Room, but in three
visits, I have never felt any remote temptation to pick either up.
Result |
My waiter
– Alfonso from Sicily; a knowledgeable charmer – thought that it was wrong to
even offer customers the salt and pepper: some douse their food before even
bothering to taste (something that Raymond Blanc described being appalled by in
his book, A Taste of My Life).
It does
beg the question of why you bother going to a good restaurant if you don’t
start from a point of implicitly trusting the kitchen.
Another
basis on which to recommend the Salt Room is that it has a far wider range of
wines available by the glass than is often the case.
Here,
Alfonso chatted with me about matching wine to my choices and gave me the
chance to taste two wines before selecting. That’s really good service.
In the
event, I enjoyed a Riesling Trimbach – but it was fascinating to have tried another
possiblilty.
Being
given time to sip my wine and contemplate the dessert menu in an unrushed gap
between courses is, for me, vital.
So, what
could I select to conclude such a meal?
It was an
enticing dessert menu, but what stood out for me was rhubarb and custard:
“custard tart, roasted
rhubarb, rhubarb & Sauternes ice cream”.
Rhubarb and custard |
It’s the start of the season for forced rhubarb,
after all, and rhubarb is one of my favourite fruits, so selection was made
easier.
A ‘custard’ of vanilla infused panna cotta, rich
yet light at the same time, is served with rhubarb in a variety of ways –
including a wonderful, wafer-thin crisp and ice cream – and a hint of crumble.
It was heavenly. There is nothing more that needs
to be said.
If I have a liqueur after a meal, it’s usually a Disaronno, but Alfonso
persuaded me to try something different – Frangelico, a hazelnut liqueur – and
it was a very pleasant way to conclude a simply superb meal.
You
do get what you pay for in food terms – certainly in the UK at present. In
France, you can still find little bistros and brasseries that give you a
memorable experience for little outlay.
But
as I’ve seen, time and time again in recent years, dining out both for pleasure
and particularly when away from home for work, that sort of middle tier of
eatery in the UK is often far from cheap for food that is far from sensational.
I
have no doubt that I’ll return to the Salt Room again.