Review on Gingerman

The name Gingerman may be quirky, but there is serious gastronomic stuff going on at Ben McKellar's intimate Norfolk Square restaurant just up from the seafront on the border between Brighton and Hove.

The ethos behind the place is to offer bright modern flavours, great value and food that people want to eat – rather than what chefs feel like cooking. As a result the kitchen is bold enough to offer roast beef on dripping toast and horseradish as a starter alongside a warm salad of local scallops and Normandy boudin noir.

Likewise, main courses could embrace anything from Boyton Farm Tamworth pig with champ, perry and sage to roast monkfish with potatoes cooked in chilli, tomato and mustard seeds with caraway jus. Desserts are equally broad-minded, spanning everything from spiced apple turnover with Calvados sauce to hot chocolate soufflé with pistachio ice cream.

Gingerman is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide

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Cuisine

Modern European

Chef

Ben McKellar

Restaurant Opening Times

Lunch: 12.30 - 2.00pm Tue-Sun
Dinner: 7.00 - 10.00pm Tue-Sun

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Gingerman

Facilities at Gingerman

  • Private dining room
  • Private parties
  • Vegetarian menu
  • 32 covers

Address

Gingerman
21a Norfolk Square
Brighton and Hove
Sussex
BN1 2PD

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Gingerman Sample Menu

A LA CARTE

STARTER
Asparagus Soup – Poached Quail Egg, Toasted Ciabatta, Old Sussex Cheddar, Home Cured Lardo
English Goats Curd – Beetroot, Walnut, Blood Orange, Aged Balsamic
Duck – Seared Liver, Duck Ham, Celeriac Remoulade, Grape, Hazelnuts (£3 Supp)
South Coast Mackerel Sushi Roll – White Asparagus, Charred Spring Onion, Cucumber, Dill Oil
Sussex Coast Monkfish – Thai Duck Croquette, Toasted Cashew Nuts, Spiced Sweet Potato & Coconut

MAIN
Lamb – Saddle, Belly, Wild Garlic Potato Dauphine, Tomato Fondue,, Asparagus, Lamb Sauce
Honey Roasted Quail – Breast, Confit Leg & Almond Crumble, Truffle Polenta Chip, Fresh Peas, Pied Bleu, Chicken Veloute
Barbecued Black Bream – Jersey Royal Potatoes, Asparagus, Peas, Broad Beams, Basil Vierge
Poached Halibut – Seaweed Butter, Smoked Garlic & Lemon Puree, Braised Baby Lettuce, Morels, Parsley, Wild Mushroom Veloute
Truffle Polenta Chips – Spring Vegetables, Almonds, Wild Mushroom Veloute

DESSERT
Pistachio Soufflé – Vanilla Ice Cream (*£1 Donation)
Mango & White Chocolate Cheesecake – Passion Fruit Sorbet, Pepper Tuille
Pineapple Gazpacho – Rum, Peanut, Coconut Sorbet
Lemon Parfait – Buttermilk & Gingerman Honey Sorbet, Thyme & Honey Tuille, Sorrel
Dark & Caramel Chocolate Mille Feuille – Blood Orange, Milk Ice Cream, Chocolate Crisp

2 courses £35 3 courses £40

10% discretionary service charge will be added to the bill

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Gingerman Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Gingerman

Virtual Tour of Gingerman