The Salt Room, Brighton's award-winning modern British seafood and grill restaurant, has welcomed a new Head Chef, Lawrence McCarthy, formerly of Michelin-starred Tristan’s in Horsham.
McCarthy comes with a wealth of experience, having worked with Tom Aikens, Marcus Wareing at his two Michelin-starred restaurant at The Berkeley and The Ledbury.
McCarthy has kept his menu true to The Salt Room’s ethos of sourcing locally; working closely with local fisherman and day boats to bring his passion of fin-to-gill eating to Brighton’s seafront.
The new menu begins with snacks and raw, a range of small plates perfect to start the meal, including moreish bites such as mackerel ‘nduja & salted ricotta and spicy samphire bhajis with brown crab mayo.
This will be followed by the seafood, salad and light bites section where dishes such as scorched raw mullet with egg yolk, sake and finger lime show off McCarthy’s passion for bold flavour combinations and using the freshest local produce.
For those dining in large groups, the menu will also offer a range of larger sharing dishes cooked over fire plus signature seafood dishes such as the whole fried gurnard served with kimchi mussels.
The Salt Room's two sister sites are The Coal Shed in London and Brighton.
