Seating only a dozen diners at a time, this smart warehouse-style restaurant is a very intimate affair with everybody sat together around the central cooking station. Edu and his team explain the craft beers that they make in-house together with what is in store for our meal.
Presentation, interaction, and exploration are the key themes with their menu, which is instantly apparent as the dishes are served. Monkfish with beetroot foam, citrus mayo and sugar presented with edible blue flowers and chopped chilies was as bright and colourful as it was delicious.
Each course is served with either a craft beer or local wine, which works well to enhance each plate. The main course of matured American Angus beef slow-cooked for two hours and flambéed in whisky served with a chili, chocolate and herb sauce with a side of scallion proved to be soft and tender and the sauce beautifully rich. Unafraid of playing with unusual flavours and ingredients, Edu presents a slow-roasted pig’s head. The carving and preparation of this dish was a show in itself and no part of the head was wasted. The meat was delicious and full of flavour although may not be suitable for the more squeamish amongst us!
Brut constructs a dining experience where the focus is on the cooking of the food, the convivial, interactive atmosphere of the restaurant, and the unconventional yet perfectly executed dishes that are prepared in front of their guests.
Why eat here?
A unique experience that pushes boundaries with ingredients and new flavours.