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64degrees – Social Dining in Central Brighton.
Set in Brighton’s iconic and historic South Lanes, 64degrees is the new and exciting social dining hotspot headed by chef and owner Michael Bremner.
With an accolade of impressive head chef positions at very popular Brighton restaurants, Michael is no stranger to Brighton and his experience at the 2AA Rosette Beachside restaurant Due South and more recently Food for Friends ‘Brighton restaurant of the year 2012′ give him notable pedigree.
Philosophy.
Michael’s philosophy for his first independent venture, “is that the food rules” and it’s clearly evident here at 64degrees, as the kitchen is literally the heart of the restaurant and the chef’s are it’s lifeblood and are centre of all the action.
Gone are the traditional and rigid starter, main and dessert.
Instead at 64degrees all the dishes are served on smaller plates, so you can try several, share and almost create your own tasting menu. What’s lost on size is more than made up in quality and flavour.
Sample Dishes
Here are a selection of the British tapas style dishes which give you a sample of the food on offer: Kimchi chicken wings with blue cheese – House egg, girolles, dried hock – Salmon pastrami, pickles, sour dough – Mackerel, yuzu kosho, coriander, coconut – Potato knödel, cabbage, smoked butter – Leek, artichoke, Longman sauce, malt – Brisket rib, pressed potato, glazed carrot – Lobster hero, fennel, celery & potato slaw.
Red wines include Nero d’avola, Miopasso (IT,) Malbec, Septima (ARG) and Pinot noir, Sugar Loaf (NZ).
White wines include Picpoul, Duc de Morny (FR,) Viognier, Tabali Reserva (CH), Albarino, Castel de Bouza (SP) as well as a sparkling Bluebell, Hindleap, Brut.
Innovation
Away! With the front of house and back of house divide is palpable, the chefs here create, plate and relocate their dishes to the eagerly expectant and eclectic mix of diners.
From students to lawyers, 64degrees holds no pre-conceptions of who are welcome to experience this unique eating adventure.
The modern looking kitchen; full of the gadgets, from water baths, a dehydrator to the induction range and plancha. Michael explains, “it’s any chefs dream to work with equipment like this.”
64degrees want like-minded chefs to eat, enjoy and be enthusiastic by this form of ‘social bar dining’.
The only gas on show is from the fiery flames of a blowtorch used to its full potential, gazing diners can witness the splendour for themselves as beautifully cured Sussex mackerel (supplied by BNFS) is blistered to produce a charred BBQ tasting delight.
64degrees to us means precision; in the literal sense it’s a cooking temperature, but it’s also about the way we execute things here.
The great quality dishes are modern and have an extremely high technical standard, but simple and above all else, accessible.
Diners can gather at the bar and look into the melting pot of the kitchen as the chefs prepare their meal, where else in Town can you get this close to the action!?
The chef’s literally have nowhere to hide. It’s time for you to find them.
