All-day restaurant Brighton Way opens in Streatham

By Melodie Michel contact

- Last updated on GMT

Brighton Way features a modern industrial design
Brighton Way features a modern industrial design

Related tags: Sauce, Barbecue

Casual British restaurant Brighton Way has opened its doors in Streatham, London.

Named after the old route from London to Brighton, the 60-cover venue aims to be a neighbourhood dining and drinking spot, serving breakfast to dinner seven days a week, as well as weekend brunches and Sunday roasts.

Head chef and owner David Massey previously worked at Sonny’s, Woz, Harvey Nichols Fifth Floor, Drones and The Butcher & Grill in London, before opening Crystal Palace restaurant The Exhibition Rooms in autumn 2008.

Menu

The menu includes flame grilled wings with hot sauce; terrine of the day; Scottish mussels, white wine, shallots, garlic, parsley and cream and Tempura crab with burnt lime and chilli jelly and Asian salad for starters; and British steaks with a choice of sauces; grilled spatchcock chicken and a pork cutlet for mains.

The restaurant offers five house burgers including The Pork Burger – a pork, fennel and sage burger topped with pulled pork and Bramley sauce, as well as sticky BBQ baby back ribs, slow cooked in BBQ sauce and an open tart of goat’s cheese, shallots, artichokes and fresh herbs.

Sides include corn on the cob, skinny fries and mac & cheese and kids eat for free with the weekday express lunch menu.

For desserts, chocolate and caramel dream sundae, The Brighton Way Glory and a Daim bar cheesecake with mascarpone cream are some of the options.

Drinks and design

On the drinks front, Brighton Way has signature cocktails such as Desperate Royals (gold flakes & saffron-infused Sloanes gin, stirred with Lillet Blanc, garnished with grapefruit or lime zest) or the Marilyn (cranberry-infused Maskovskaja vodka, shaken with muddled lychee, topped with cranberry, lime juice and vanilla syrup) alongside classics such as Margaritas and Negronis.

Interiors are ‘modern industrial with an emphasis on upcycling’, including features such as exposed brickwork, floor to ceiling windows, light wood floors, salvaged industrial factory lighting, mismatched tables with 1930s chairs, leather sofas and a large central sharing table with benches made from reclaimed timber from Brighton Pier.

The curved bar was made from a combination of steel plates and bamboo and the bar stools are custom-made from old electrical conduits. 

Related topics: Venues, Restaurants

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