© The Secret Restaurant Ltd. 2009 | Company Number 7976620
Romance has definitely been a theme for us over the last year. We got married, had a baby and then went on our honeymoon to Italy. So we thought Valentine’s would be a perfect day to host
the next Secret Restaurant... and for our own little treat, we’re
going to hark back to the honeymoon and bring you some of
our Italian favourites...
And we’re coming back to town... the last couple of Secret Restaurants have been out of town in country houses... Valentine’s Day is a Monday this year so we thought we’d stay local – and in one of our favourite Brighton spaces...
We’ve been learning all about Italian food and flavours
and applying it to our own cooking. I love the idea of the apperitivo – the ‘opening’ of the palate before dinner – best
had with something cold and fizzy in my opinion.
It’s just like an amuse bouche, but somehow seems a little
more honest – equally about the quality of ingredient rather
than just the intricate skills of the chef...
We’ll be offering the fashionable Apperitivo with Prosecco when you arrive.
Once seated, we’ll be bringing a series of tastes and flavours to your
table... things to share, morsels to keep for yourselves – using newly
discovered ingredients for us, like Burrata (a super creamy
artisan mozzarella) and Nduja (a spicy, spreadable salami to
rival the best chorizo!).
Dessert is all about lemons and liquorice, chocolate and coffee.
Delicious! See you there! There’ll be no hurry as usual; your
table is yours for the evening...
To book: Nicola@thesecretrestaurant.co.uk
T: 07986 541894
£35 ph/£40 to include ‘Apperitivo and prosecco
Apperitivo and prosecco £5 – to include
one glass of Prosecco
Home made Focaccia with nduja
Crispy polenta with creamed cod and lemon
Deep fried breaded queen olives with Taleggio and roasted garlic (v)
Antipasto to share
Bruschetta with pomodoro, basil and Burrata
Sun-dried peppers marinated with fresh herbs
Ricotta, spinach and pinenut with lemon zest with a truffle and sage
sauce and sautéed chestnut mushroom
Sticky cherry duck breast with gremolata mash and kale
Aubergine and provolone, char-grilled and pressed with courgette and
a slow cooked tomato compote, with gremolata mash and kale (v)
Dolce to share (all of these)
Coffee, tia maria and chocolate tart brulee,
Flan di limoncello
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