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Furna

East Sussex, Brighton - Modern British - Restaurant - £££

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

Drinks List Of The Year 2024 After two decades cooking in such respected Brighton restaurants as the Coal Shed, the Salt Room and Gingerman, Dave Mothersill has set out his own stall. And what a stall it is. Located close to the Royal Pavilion, this contemporary eatery – mirrors, modernist tables and chairs, parquet floors – delivers cooking that soars far beyond standard bistro fare. Mothersill draws on childhood memories, family and his own travels to create epic set menus peppered with dishes ranging from a jewel-like raw Orkney scallop with ponzu and yuzu, preserved rhubarb, horseradish/elderflower sorbet and peppery marigold leaves to a classy, marshmallow-soft Selim pepper meringue with rhubarb, buckwheat crumble and rhubarb granita. Each course yields vivid flavours, on-point cooking and artful presentation, the ingredients unsurpassed – from line-caught sea bass (cooked just so) with fat asparagus, courgette, pea purée and a sauce of smoked sea bass bo...

Drinks List Of The Year 2024

After two decades cooking in such respected Brighton restaurants as the Coal Shed, the Salt Room and Gingerman, Dave Mothersill has set out his own stall. And what a stall it is. Located close to the Royal Pavilion, this contemporary eatery – mirrors, modernist tables and chairs, parquet floors – delivers cooking that soars far beyond standard bistro fare. Mothersill draws on childhood memories, family and his own travels to create epic set menus peppered with dishes ranging from a jewel-like raw Orkney scallop with ponzu and yuzu, preserved rhubarb, horseradish/elderflower sorbet and peppery marigold leaves to a classy, marshmallow-soft Selim pepper meringue with rhubarb, buckwheat crumble and rhubarb granita. Each course yields vivid flavours, on-point cooking and artful presentation, the ingredients unsurpassed – from line-caught sea bass (cooked just so) with fat asparagus, courgette, pea purée and a sauce of smoked sea bass bones, smoked butter, miso and mirin to pink, tender salt-aged Devon duck brushed with burnt honey and teamed with morels and a sauce made with duck offcuts, hazelnut and Kampot pepper. Seasonality is everything. A springtime creation of confit Jersey Royals, salted gooseberries, straw potato fries, smoked eel and Exmoor caviar, for example, delivers a comforting, clever and unpredictable take on the humble spud. Even the simplest sounding dishes exceed expectations – a feather-light, tear-and-share brown butter-glazed Parker House roll, perhaps, served with wild-garlic butter, or a velvety duck liver parfait topped with sweet, citrussy yuzu. This is cooking that rarely puts a foot wrong – top-grade dining without the stuffiness and pomp. The whole place is relaxed, vibey and cool, driven by staff who know the full story of every dish, from sourcing to plate. An international wine list matches the sophistication of the food, with some excellent local and natural pours catching the eye.

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VENUE DETAILS

6 New Road
Brighton
East Sussex
BN1 1UFGB

01273 031594

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OTHER INFORMATION

Private dining room, Counter seating, Deposit required

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