+44 1234 5678

Brighton

Welcome

Fine Dining Since 1932

Our menu

Enjoy a variety of exquisite cuisines

Starters

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Grand Seafood Platter
$9,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Cold Foie Gras Torchon
$13,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Mini cheeseburgers
$12,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

Main Course

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Slow-Cooked Pasta
$15,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Barbecued White Wine Mussels
$19,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Escargots Petits Gris
$18,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Smoked salmon mouthfuls
$16,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Barbecued red mullet
$15,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Roasted shrimps
$20,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

Desserts

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Toffee Pudding
$11,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Chocolate Fudge Cake
$12,95

Etiam at risus et justo dignissim congue. Donec congue lacinia dui, a porttitor lectus condimentum laoreet.

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Mango Crumble
$10,95

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A word from the Owners

Welcome to Brighton

A Warm Welcome

A chef is a trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word “chef” is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef.

There are different terms that use the word chef in their titles, and deal with specific areas of food preparation, such as the Sous-chef, who acts as the second-in-command in a kitchen, or the Chef de partie, who handles a specific area of production.

Book a table

Open All Day

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Brighton

+44 1234 5678

St Johns Wood, London, NW7 9AG

brighton@cssigniter.com