Yep. Got invited to one of the later soft openings.Anyone been to Dilsk yet? Looks promising:
Dilsk
Dilsk is a relaxed Brighton fine dining restaurant with a focus on sustainable food, meticulously sourced from ethical growers & local producers. Dilsk offers two tasting menus, a shorter and a fuller option.dilsk.co.uk
A regular response from someone who's one step ahead of the game, or my game at least
Vastly overrated.
Disagree, it was just what Worthing needed, a class restaurant, loved going there, its a shame
Disagree completely. It was decent but like he says, a lot of covers
It lasted longer then the last couple of places that tried to run a restaurant there. Probably too large for most independent operators to make work but maybe a chain could do it, some one like Bills for example.
The meals we had there were always very good. Great service and decent food that was a cut above anything else in town.
When I bought my first house in Chesley Close in Durrington in 1980 our neighbours were Manuel and Susan Quirosa. They had two young sons, Manolito & Luis. They went on to open the Andalucia Restaurant in Ferring, where I believe Luis is now the head chef. How time flies.
Mr Tutt might think it was fine dining, but every visit proved otherwise. I would not put it up any higher than in terms of quality than Ami Bistro, which is hit and miss.
coda-berlin.com
Sounds interesting.CODA
Friedelstrasse 47, 12047 Berlin.
2 Michelin stars.
Home - CODA Dessert Dining - Michelin Sternerestaurant Berlin
CODA Dessert Dining - Michelin Sternerestaurant Berlin. Ein außergewöhnliches Gourmeterlebnis erwartet die Gäste beim Sternekoch René Frank.
CODA describes itself as a “dessert restaurant” but don’t go there expecting jelly and blancmange as you’ll be disappointed. Instead you get a 15 course tasting menu where pastry chef René Frank applied dessert techniques to mostly savoury ingredients.
I arrived at 7pm in a very nice ground floor restaurant space in a very graffiti strewn part of town. The front of the restaurant is covered in graffiti and the only clue to what lies inside is a heavy dark glass door with CODA in gold and a brass buzzer.
The concept and drinks options were explained over a glass of champagne. Half the dishes come with a small alcoholic concoction as part of the deal but they also recommend buying a bottle of something to have on the side, a Riesling was recommended and ordered. As an aside, the wine list is 90% champagnes, Riesling’s snd sake.
Next followed 15 courses of dishes which were a mix of intrigue and cleverness and at times fun; the Gouda waffles with dried powdered kimchi and the caviar popsicle two examples of the playfulness. The waffles looked exactly like the cross-cross things you have for breakfast oozing with cheese inside, the popsicle was artichoke on a wooden ice lolly stick, then covered in savory ice cream, covered in caviar then covered in white chocolate; not too dissimilar to a FAB lolly. Another good example of the concept was a tomato based dish with meringue made from ground chickpeas. All dishes were complex, all were tasty but as there was so much going on in each one you had to really concentrate not only with the verbal description but the item itself. Only two dishes were warm, most had been prepared during the day and assembled during the evening. The only “meat” dish was a smoked piece of pork rind which was like a small quaver.
The concept started to get a wear a bit thin after 8 or 9 courses and our minds led to a discussion about cooked meat or fish. Incidentally the restaurant used to have two sittings of 6-8 courses but the recent challenges to the sector led them to switch to a 15 courser in one 4 hour sitting.
I had a great time but would I go again? There’s no need. Would I recommend it? In its current 15 course format probably not. Would I eat the caviar popsicle again, for sure.
Tonight I’m at The Bird for beers, burgers and picklebacks to finish off my birthday weekend and celebrate the demolition of Wolves.
Thank you.
