Brighton's Terre a Terre closed after kitchen fire (From The Argus)

how many times can you say award winning in an article without mentioning the year they won?

Most over rated restaurant in Brighton.

When I went there I was so disappointed with the food. Very average.

caeos wrote:
how many times can you say award winning in an article without mentioning the year they won?

In this case, twice.

Crystal Ball wrote:

caeos wrote:
how many times can you say award winning in an article without mentioning the year they won?

In this case, twice.

Twice? Only once .

AmboGuy wrote:

Crystal Ball wrote:

caeos wrote:
how many times can you say award winning in an article without mentioning the year they won?

In this case, twice.

Twice? Only once .

The Argus has changed the article that prompted the intial comment.

Definitely the best restaurant in Brighton. Expensive but worth it.

Crystal Ball wrote:

AmboGuy wrote:

Crystal Ball wrote:

caeos wrote:
how many times can you say award winning in an article without mentioning the year they won?

In this case, twice.

Twice? Only once .

The Argus has changed the article that prompted the intial comment.

I would have thought THAT was obvious even to him haha

Have been going for years but after a recent visit of awful food will go no more

Rubbish place. Only gets an award because it is vegetarian.

A la Carte Menu While you wait, think and drink!
Try a glass of our .....
Prosecco Pizzolato 6.55
Pineau des Charentes 3.95
Sierra Morena, Seco, Vino Palido - Fino style 3.95

Wasabi cashews (v/gf ) 4.00

Marinated black & green olives (v/gf) 4.00

Tamari drenched roasted pumpkin & sunflower seeds (v/gf) 3.50

House smoked sundried tomatoes (v/gf) 4.25

Sesame Hoisin Tofu (v) served with pickled ginger and wasabi. 6.00

Hot Smoked Tofu (v/gf) 6.50
With capsicum pickle, mustard seed and sweet ginger relish and wasabi.

Deep Fried Fat Grana Padano Green Olives 5.50
Stuffed with almonds and garlic served with saffron labne.

The Daily Bread (v) 5.25
A selection of freshly baked Terre à Terre and Artisan breads.
With Sicilian extra virgin olive oil & aged organic balsamic or butter.
(for gluten free option have our hibiscus, amchur, nori salt dusted puffed rice seaweed crackers)

Fabulous Garlic Focaccia (vo) 5.00
Big and griddled, loaded with lemon zest herb butter.

Aubergine Zhuganoush, better than Baba! (v) 5.85
With spice Dust Lavash Tanoor, hot crisp flat breads with fresh coriander.

Pod Poppers (v/gf) 4.50
Fresh steamed soya peas served with either crunchy sea salt or smoked sea salt.

Cocky Cauli and Ginger Bhajis (v/gf) 7.00
Cauliflower and ginger bhajis with tamarind relish and coconut green chilli curry leaf chutney.

Delicious Double Dunkers (v/gfo) 14.00 for two to share
Kalamata krush, hummus, zhuganoush and smoked tomatoes
with a selection of breads and lavash crackers.

Starters
The Terre à Tapas Plate (vo/gfo) 23.00
A selection of lovelies from around the menu - For two to share.

Today’s Soup (vo/gfo) - Served with our lovely fresh bread. 6.80

Soup, Salad, Cheese and Bread (vo/gfo) 9.95
Today’s soup, our warm bread, with our smoked tomato rocket salad.

Black Bean Cellophane Frisbee (vo/gf) 8.95
Filled with white miso potato boulangères sitting on a beanshoot fritter,
with mustard greens and black bean tamari glaze, rice wine Chantilly,
snipped Chinese chives and mirin micro leaves, finished with watercress, spring onion and capsicum shred.

Arepas Chilli Candy (v/gf) 8.95
Deep fried corn cakes rolled in spice dust served with chilli chelly jelly,
avocado and lime hash, chilled pokey gazpacho and a candied chilli.

Starters & Salads
Middle Eats (vo) 8.95 or large -13.95
Crispy hot fabulous fat falafels on flatbread loaded with zatar oil, smoked tomato and chilli sas, topped with preserved lemony Yemeni courgettes, parsley coriander and mint seasoned leaves Served with pickle bits saffron labne, houmous, finished with zatar spice dust.

Hot Hari Halloumi (gf) 8.95 or large -13.95
Soft buttermilk soaked halloumi marinated in tandoori spice served with
a salad of fresh coconut, pineapple, green chilli, mustard seed, cucumber,
coriander with lime, curry leaf citrus spice dust dressing and a channa rasam.

Black Beans and Greens (v/gf) 8.50
Hibiscus, amchur, nori salt dusted beanshoot fritter with watercress, spring onion, mustard greens and capsicum salad dressed with black bean tamari, sweet ginger, shiso and umeboshi mayonnaise with smoked tofu.

Smoked Tomato and Rocket Salad (vo/gf) 6.10
Leafy salad of rocket, lashings of herbs and smoked tomatoes, shaved Grana Padano dressed with lemon and extra virgin olive oil scattered with tamari oven roasted pumpkin and sunflower seeds

return to top

vegetarian restaurant

Main Courses

Fancy Nancy (gf/vo) 14.65
Coco tamari fried spice rice with spring onion egg foo yung, topped with a salad of pickled and fried lotus root, coriander leaves, beansprout with chilli lime palm dressing yum tang salad. Finished with garlic, shallot and peanut sizzle and served with lime leaf red pepper lemon grass soup.

Pidgin English 14.85
Salt almond sugar glazed pâte à brik pastilla crammed with Sussex slipcote sheep’s cheese and Moroccan mince of sultanas, green olives, parsley, dill and mint; served with crushed butter beans, saffron rosemary braised baby artichokes, chantenay carrots, pickled chilli and onion, scented with nigella seeds, preserved lemon; finished with butter bean, wine, thyme artichoke liquor sauce, fenugreek and tomato hilbeh smudge and pomegranate sumac spice oil.

Aubergine Dengaku (v/gf) 14.50
Slow soft sake baked aubergine sizzled with tahini, sesame and white miso finish served with edamame and yuzu pesto, sesame ginger dressed Arame Wakame vegetable thread salad and a hibiscus, amchur, nori salt dusted puffed rice seaweed cracker.

Better Batter and Lemony Yemeni Relish 14.85
Soft buttermilk soaked halloumi dipped in chip shop batter, served with vodka-spiked preserved plum tomatoes, bright fresh pea mint hash with pickled quails egg, sea salad tartar and chubby chips, finished with lemony yemeni relish.

Terre à Tiffin (v/gf) 14.85
Cauliflower and ginger bhaji with fresh coconut green chilli curry leaf chutney, tamarind relish with channa rasam, deep fried chickpeas served with nimbu bhat cardamom brown onion lemon saffron baked basmati rice, confit brinjal pickle, chilli slivers, tangy lime and mumbai mix spice dust dressing.

return to top

The Rosti

Hilbeh Hash Rosti (gf/vo) 14.65
Crispy fried potato, onion and garlic rosti topped with Sussex Slipcote sheep’s cheese, Moroccan mince of almonds, sultanas, green olives, parsley, dill and mint. Finished with butter bean, wine, thyme artichoke liquor sauce, pomegranate sumac spice oil and fenugreek hilbeh hash.

Rosti Revisited (gf/vo) 14.65
Crispy fried potato, onion and garlic rosti topped with sautéed buttered spinach, finished with cream, garlic, parsley and nutmeg, topped with a soft poached egg and melted cheese.

Rosti Raj (gf/vo) 14.65
Crispy fried potato, onion and garlic rosti topped with griddled tandoori halloumi and aubergine pickle, fresh coconut, green chilli and curry leaf chutney, chilli slivers, dressed with tangy lime and mumbai mix spice dust. Finished with a channa rasam and deep fried chick peas.

F in L wrote:
A la Carte Menu While you wait, think and drink!
Try a glass of our .....
Prosecco Pizzolato 6.55
Pineau des Charentes 3.95
Sierra Morena, Seco, Vino Palido - Fino style 3.95

Wasabi cashews (v/gf ) 4.00

Marinated black & green olives (v/gf) 4.00

Tamari drenched roasted pumpkin & sunflower seeds (v/gf) 3.50

House smoked sundried tomatoes (v/gf) 4.25

Sesame Hoisin Tofu (v) served with pickled ginger and wasabi. 6.00

Hot Smoked Tofu (v/gf) 6.50
With capsicum pickle, mustard seed and sweet ginger relish and wasabi.

Deep Fried Fat Grana Padano Green Olives 5.50
Stuffed with almonds and garlic served with saffron labne.

The Daily Bread (v) 5.25
A selection of freshly baked Terre à Terre and Artisan breads.
With Sicilian extra virgin olive oil & aged organic balsamic or butter.
(for gluten free option have our hibiscus, amchur, nori salt dusted puffed rice seaweed crackers)

Fabulous Garlic Focaccia (vo) 5.00
Big and griddled, loaded with lemon zest herb butter.

Aubergine Zhuganoush, better than Baba! (v) 5.85
With spice Dust Lavash Tanoor, hot crisp flat breads with fresh coriander.

Pod Poppers (v/gf) 4.50
Fresh steamed soya peas served with either crunchy sea salt or smoked sea salt.

Cocky Cauli and Ginger Bhajis (v/gf) 7.00
Cauliflower and ginger bhajis with tamarind relish and coconut green chilli curry leaf chutney.

Delicious Double Dunkers (v/gfo) 14.00 for two to share
Kalamata krush, hummus, zhuganoush and smoked tomatoes
with a selection of breads and lavash crackers.

Starters
The Terre à Tapas Plate (vo/gfo) 23.00
A selection of lovelies from around the menu - For two to share.

Today’s Soup (vo/gfo) - Served with our lovely fresh bread. 6.80

Soup, Salad, Cheese and Bread (vo/gfo) 9.95
Today’s soup, our warm bread, with our smoked tomato rocket salad.

Black Bean Cellophane Frisbee (vo/gf) 8.95
Filled with white miso potato boulangères sitting on a beanshoot fritter,
with mustard greens and black bean tamari glaze, rice wine Chantilly,
snipped Chinese chives and mirin micro leaves, finished with watercress, spring onion and capsicum shred.

Arepas Chilli Candy (v/gf) 8.95
Deep fried corn cakes rolled in spice dust served with chilli chelly jelly,
avocado and lime hash, chilled pokey gazpacho and a candied chilli.

Starters & Salads
Middle Eats (vo) 8.95 or large -13.95
Crispy hot fabulous fat falafels on flatbread loaded with zatar oil, smoked tomato and chilli sas, topped with preserved lemony Yemeni courgettes, parsley coriander and mint seasoned leaves Served with pickle bits saffron labne, houmous, finished with zatar spice dust.

Hot Hari Halloumi (gf) 8.95 or large -13.95
Soft buttermilk soaked halloumi marinated in tandoori spice served with
a salad of fresh coconut, pineapple, green chilli, mustard seed, cucumber,
coriander with lime, curry leaf citrus spice dust dressing and a channa rasam.

Black Beans and Greens (v/gf) 8.50
Hibiscus, amchur, nori salt dusted beanshoot fritter with watercress, spring onion, mustard greens and capsicum salad dressed with black bean tamari, sweet ginger, shiso and umeboshi mayonnaise with smoked tofu.

Smoked Tomato and Rocket Salad (vo/gf) 6.10
Leafy salad of rocket, lashings of herbs and smoked tomatoes, shaved Grana Padano dressed with lemon and extra virgin olive oil scattered with tamari oven roasted pumpkin and sunflower seeds

return to top

vegetarian restaurant

Main Courses

Fancy Nancy (gf/vo) 14.65
Coco tamari fried spice rice with spring onion egg foo yung, topped with a salad of pickled and fried lotus root, coriander leaves, beansprout with chilli lime palm dressing yum tang salad. Finished with garlic, shallot and peanut sizzle and served with lime leaf red pepper lemon grass soup.

Pidgin English 14.85
Salt almond sugar glazed pâte à brik pastilla crammed with Sussex slipcote sheep’s cheese and Moroccan mince of sultanas, green olives, parsley, dill and mint; served with crushed butter beans, saffron rosemary braised baby artichokes, chantenay carrots, pickled chilli and onion, scented with nigella seeds, preserved lemon; finished with butter bean, wine, thyme artichoke liquor sauce, fenugreek and tomato hilbeh smudge and pomegranate sumac spice oil.

Aubergine Dengaku (v/gf) 14.50
Slow soft sake baked aubergine sizzled with tahini, sesame and white miso finish served with edamame and yuzu pesto, sesame ginger dressed Arame Wakame vegetable thread salad and a hibiscus, amchur, nori salt dusted puffed rice seaweed cracker.

Better Batter and Lemony Yemeni Relish 14.85
Soft buttermilk soaked halloumi dipped in chip shop batter, served with vodka-spiked preserved plum tomatoes, bright fresh pea mint hash with pickled quails egg, sea salad tartar and chubby chips, finished with lemony yemeni relish.

Terre à Tiffin (v/gf) 14.85
Cauliflower and ginger bhaji with fresh coconut green chilli curry leaf chutney, tamarind relish with channa rasam, deep fried chickpeas served with nimbu bhat cardamom brown onion lemon saffron baked basmati rice, confit brinjal pickle, chilli slivers, tangy lime and mumbai mix spice dust dressing.

return to top

The Rosti

Hilbeh Hash Rosti (gf/vo) 14.65
Crispy fried potato, onion and garlic rosti topped with Sussex Slipcote sheep’s cheese, Moroccan mince of almonds, sultanas, green olives, parsley, dill and mint. Finished with butter bean, wine, thyme artichoke liquor sauce, pomegranate sumac spice oil and fenugreek hilbeh hash.

Rosti Revisited (gf/vo) 14.65
Crispy fried potato, onion and garlic rosti topped with sautéed buttered spinach, finished with cream, garlic, parsley and nutmeg, topped with a soft poached egg and melted cheese.

Rosti Raj (gf/vo) 14.65
Crispy fried potato, onion and garlic rosti topped with griddled tandoori halloumi and aubergine pickle, fresh coconut, green chilli and curry leaf chutney, chilli slivers, dressed with tangy lime and mumbai mix spice dust. Finished with a channa rasam and deep fried chick peas.

What is the point of posting the menu? Are you trying to make a point?