Boasting uninterrupted views of Brighton seafront and the iconic West Pier ruins, The Salt Room is a modern British seafood restaurant that celebrates cooking over coal.
The restaurant takes pride in sourcing local, Sussex ingredients — concentrating on sustainability — to produce a menu of mouth-watering dishes.
Using the same techniques as sister restaurants; The Coal Shed & Burnt Orange, The Salt Room cooks the freshest shellfish and meat over charcoal, ensuring a dining experience to remember.
Seafood is selected daily for freshness and features wild and naturally harvested fish. The restaurant’s steaks include lake district Prime cuts that are aged for maximum tenderness and flavour, and also offer a range of sharing specials, best enjoyed shared and enjoyed with friends and family.
Dishes include Little fish tempuras with Samurai tartare; Scallop crudo with tomato and peach sorbet and toasted almonds; Confit salmon with fennel, pea, coconut velouté and mint oil; Barbequed stone bass with charred Romano pepper, Kalamata olives and pancetta; Himalayan salt-aged ribeye with shallot and chimichurri and grand sharing platters, as expertly curated by the chef, such as the Royal Shellfish Platter with half lobster, langoustines, hand-picked crab, oysters, whelks, black Tiger king prawns and tuna tartare.
Winner of the Seafood Restaurant of the Year, The Salt Room is the perfect place in Brighton to enjoy sustainable, local produce. The same seasonality and innovation that is applied to the menu finds its way into the cocktails, with a selection of drinks changing through the year and with a hint of earthy herbs and sea spices sprinkled throughout.
Founded by acclaimed Brighton-based restaurateur Razak Helalat, Black Rock Restaurants Group comprises The Salt Room and the duo of The Coal Shed restaurants.
The Coal Shed Brighton opened in 2011, bringing dishes expertly cooked over coal using the highest quality, seasonal ingredients to the city, followed by modern British seafood restaurant The Salt Room, also in Brighton, in 2015.
The second of The Coal Shed restaurants opened at London’s One Tower Bridge development in 2017. Burnt Orange, the latest venture by the Group, opened on Brighton’s Middle Street in June 2021.
Here’s how the little one started his visit to The Salt Room
Starters included Grilled Asparagus with Potato Salad, Parma Ham and Truffle infused within the potato salad. All flavours combined perfectly with a delightful crunch of pine nuts.
Another starter was Scallop Crudo with tomato & peach sorbet and toasted almonds packed a little heat with the fantastic combination of ginger, chilli, paprika and a touch of magic. This worked well with the light fresh scallops that had been sliced thinly.
Cocktails are Apricot Swing with Tidal Rum, Apricot Liqueur, Amaretto & Citrus and a Caribbean Moon which was a Drivers Choice Mocktail, with white cane syrup, mango, pineapple juice and citrus. Makes everyone happy to jump at being the designated driver.
The sharers of the day included Sea Bass for two or Monkfish served with an Nduja sauce. We went for the Surfboard of grilled & steamed shellfish.
It was served with French Fries, a Gem Salad and Aioli. Included on the platter were some delightful scallops and langoustines.
We asked for some seaweed salt on the side for the fries that accompanied the dish. And wow a perfect combo. Simple, fresh, comforting and perfect for a beachside venue.
For dessert, we went for the Salt Room sweets. For those wanting a “boozy” dessert, we highly recommend the Strawberry and Yuzu sorbet.
So delicious. Join the little one and have a look for yourself.
They definitely got his approval.
The little one also loved the macarons.
The Salt Room
106 Kings Road, Brighton BN1 2FU