The Ultimate Pride

Get ready to kick off Brighton Pride weekend in serious style — The Ultimate Pride is back at The Salt Room on Saturday 2nd August, and this year we’re teaming up with the effortlessly chic Ultimate Provence Rosé for a celebration like no other. 

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106 King's Rd,
Brighton,
BN1 2FU
+44 (0) 1273 929488
Black Rock Restaurants
Brighton
Tutto
Burnt Orange
London

Main Menu

À La Carte menu

Aperitif

Veuve Clicquot Brut

Yellow Label

17.5

Prosecco Superiore

Brut, Asolo, Sacchetto

8.5

Melon Spritz

Aperol, Prosecco, Melon, Lemon, Vanilla

13

Rosé Sangria

58 & Co. House Vodka, Prosecco, Apricot

12.5

Kiwi Umeshu Daiquiri

Takamaka White Rum, Umeshu, Kiwi

13.5

Mai Rum Punch

Rum Blend, Falernum, Almond Milk, Lime

14

Snacks

British Rock Oysters

Shallot Vinegar | Cucumber & Fennel Mignonette

4 each

Sourdough

Whipped Seaweed Butter (v)

5

Escabeche Mussels

Toast, Piquillo, Rouille

7

Courgette Fritti

Spenwood Cheese (v)*

5

Whipped Cod’s Roe

Pickled & Raw Vegetables

7

Padron Peppers

Togarashi Salt, Lime (vg)*

5

Starters

Portland Crab & Nutbourne Tomato Salad

Crostini

17

Sea Bass Ceviche

Citrus, Green Olive, Jalapeño *

15

Stracciatella

Peas, Radish, Mint, Spenwood Cheese, Lovage (v)*

12

Beef Tartare

Tonnato, Crispy Capers, Horseradish

14

Seared Scallops

Garlic & Sherry Butter, Parsley Crumb

18

Seared Tuna

Ajo Blanco, Soy, Chives *

16

Grilled Octopus

Confit Potato, Paprika & Caper Dressing, Aioli *

16

Cooked over charcoal to share

Our seafood is meticulously selected for freshness and flavour, sourced from the finest coastal waters.
Each catch is prepared in-house and cooked simply over charcoal.

Whole Shoreham Line-Caught Sea Bass

Seaweed Butter Sauce, Potatoes & Garden Salad *

Market price

South Coast Dover Sole

Seaweed Butter Sauce, Potatoes & Garden Salad *

Market price

Grilled South Coast Monkfish

Mussels, Moqueca Sauce, Jalapeño Verde *

60

Seafood Mixed Grill

Scallops, Prawns, Squid, Mussels, Garlic Butter / Add Half Lobster +35

40pp

36-Day Aged Bone in Sirloin

500g / Add Prawns +8 *

60

Sauces

Hollandaise, Salsa Verde, Seaweed Butter Sauce

3

Mains

Roast South Coast Turbot

Herb Fish Sauce, Hollandaise *

38

Butterflied Sea Bream

Harissa, Confit Tomato, Preserved Lemon *

26

Garlic & Herb Roasted Half Chicken

Aioli, Burnt Lemon *

25

Peterhead Cod

Pepperonta, Green Olive, Salsa Verde *

24

Flourish Farm Courgette

Yoghurt, Summer Beans, Dill (v)*

19

South Coast Lobster

Chips, Garlic Butter *

Half 35 / Whole 70

36-Day Aged Ribeye

330g / Add Prawns +8 *

38

Sides

French Fries

Seaweed Salt (v)*

6

Garden Leaf Salad

House Dressing (v)*

6

Nutbourne Tomato Salad

Shallots, Sherry Vinegar (v)*

6.5

Seasonal Greens

Garlic, Chilli (v)*

6

Fried Cauliflower

Parsley Dressing (v)*

6

Morghew Farm Ratte Potatoes

Herb Butter (v)*

6.5

Sunday lunch

For 2 to Share, Served Sundays from 12pm - 4pm

500g 36-Day Aged Sirloin in Bone - Served with Morghew Farm Ratte Potatoes, Seasonal Greens, Honey Glazed Carrots, Yorkshire Puddings, Gravy *

28pp

(v) – vegetarian (vg) – vegan * – Non gluten containing ingredients. Please inform your server of any allergies or dietary needs. While we take care to accommodate, our open kitchen means we can’t guarantee allergen-free dishes. A discretionary 12.5% service charge goes entirely to our team. We are a cashless venue.