© The Secret Restaurant Ltd. 2009 | Company Number 7976620 

 

If there has been a theme this year for us, it has been Spanish food and drink – the unique flavours and aromas and the style of service. We’ve been discovering new tastes and flavours, playing with wines from Jerez and matching them with our favourite morsels to develop new menus and ideas and finding ourselves seeking out a relevant space for the next Secret Restaurant (it’s been a while!).

 

And we’ve found such a perfect cellar space for our transient bodega. The Basement in Kensington Street in the North Laines of Brighton.

 

We’re going to move the kitchen in for ONE NIGHT ONLY, get the music on and get the Spanish flavours going...get your friends together and come and spend a rowdy night eating with us – your table is yours for the night...

 

For £20 per head you get all of these...each meat or fish dish has a vegetarian equivalent – please let us know if you would like the vegetarian version.


 

Saturday 29th November
The Basement, 24 Kensington Street, Brighton

 

Rabo de Toro (Intense oxtail stew) or Tumbet (Mallorcan dish of grilled vegetables in a picante tomato stew).
Plata de patatas (croquetas, bravas and tortilla) (v).
Zarzuela (fish and seafood bouillabaisse) or Spanish style Tom yum with seaweed and tofu.
Whole artichoke with butter, vinegars and dips.
Chorizo, Morcilla and ham hock terrine with rose apricots, (pork three ways) or Three Spanish cheeses with Membrillo (v).
Pimientos de padrón
(v).
Breads, oil, vinegar and olives

.

Dessert platter
Flan de naranja, pedro ximenes and bitter chocolate torte, custard and cinnamon tarts.

For an extra £5 each, slowly settle in for the evening with some tasty morsels before the main tapas, matched with some of Jerez’ finest sherries:

 

With the Fino: Ajo blanco (v).
Layers of tortilla and chicken liver parfait.
Tortilla with red pepper layer coated in almond dust (v).
With the Oloroso: Chicken wrapped in Serrano ham with a walnut and pecorino and basil farce.
Manchego waldorf with membrillo and walnut bread (v).

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