Dutch-born Head Chef Silas Orre heads up the French kitchen at Curly Whiskers, a quirky, sweet, sustainable bistro in Brighton.
The small restaurant is like dining at someone’s home. A large island bench serves as a work surface and produce display and the chef cooks up a storm in the kitchen area beyond. It’s a warm, casual environment with classic French music in the background accompanied by the clanging of pots and pans.
The menu is small but fulfilling. The starter special may be a trio of scallops – three lush, lightly seared specimens, prettily served in their shell with a soft beetroot vinaigrette. Mains may include a bouillabaisse – a classic tomato-based soup with pink and white fish, juicy prawns and mussels with fresh fennel. Perfect with a crusty sourdough for dipping! Bourguignon d’agneau is a slow-braised lamb with carrots, mushrooms and bay leaves soaking in a rich jus. A side of legumes may include chargrilled zucchini, carrots and caramelised red pepper with fresh herbs and mountains of garlicky goodness.
PSST! Curly Whiskers offers BYO wine on Wednesdays.