Winter at the secret restaurant, well, alright let’s say it CHRISTMAS!! This is all very exciting and we’ve written a REALLY special menu to go with the amazing venue we’ve found. This one is on the seafront in Brighton in a Regency Ballroom (grand piano and all). It’s a private house, so we’re keeping it relatively close to our chests this time and doing it more Seattle style - we’ll tell you exactly where it is once you’re booked in. Also, as it’s a private house and is indeed rather fancy - and, (like we needed more reasons), it’ll be CHRISTMAS! We’re asking for formal dress please (or as formal as you can muster!).

Because of the occasion and the space, we’re going banquet style for this one - we have space for 24 - four tables of six or the equivalent, and we’ll all be eating at the same time. If we get booked up, we’ll be running for TWO nights, just a few days before Christmas!

Our staff will greet you at the candlelit door and show you to the ‘restaurant’ where we’ll warm you up with some mulled wine and Turkish Delight before you sit for dinner.

We’re also thrilled to be including some magic in the evening...but we’ll keep that secret for now.

We will also, on request, arrange for you to be on the guest list at koba for later, the private members cocktail bar just a few minutes away...

21st December -The Secret Restaurant £50.00 per head
22nd December - The Secret Restaurant 2nd night £50.00 per head

The Food - you get everything on the menu... The wine - as usual there will be a wine list but any special requests you have, please shout!

Menu
Jerusalem and globe artichoke layered with shallot and served with a sweet walnut dressing.
Seared venison mini fillet served with fondant potato and poached juniper pear.
Confit duck leg with Anna celeriac and a juniper and honey wine jus served with a shot of broccoli and stilton.
Fig frangipan with a shot of sloe gin served with home-made lebchuken and ginger ice-cream.
Cheese board and a glass of port.
Coffee

Vegetarian menu
Jerusalem and globe artichoke layered with shallot and served with a sweet walnut dressing.
Spiced spinach with camembert and cranberry in fueille de brick with fondant potato and poached juniper pear.
Four nut and Shropshire blue millefueille with portobello mushroom and a broccoli shot and white wine jus.
Fig frangipan with a shot of sloe gin served with lebchuken and ginger ice-cream.
Cheese board and a glass of port.
Coffee