Dilsk, Dilsk, Brighton and Hove (2026)

05/03/2026

Orkney Scallop | Cauliflower | Bacon

Hand-dived Orkney scallop, topped with crisp dehydrated trim, curried cauliflower floret and caramelised cauliflower purée, finished tableside with smoked bacon broth and kaffir lime oil.

For the scallop lovers.

Book now at www.dilsk.co.uk 🪸

04/03/2026

Creedy Carver Duck | Beetroot | Cep | Peppercorn

Aged Creedy Carver duck, roasted on the crown. Leg and offal fa**ot, poached in a duck-bone glaze. Cep mushroom ketchup. Salt-baked beetroot, pickled beet ribbons and beetroot gel, finished with red shiso and beetroot powder. Burnt cream and peppercorn sauce.

New dishes dropping weekly.

Book now at www.dilsk.co.uk 🪸

25/02/2026

South Downs Fallow Deer | Salsify | Hispi | Cocoa

Loin of South Downs fallow deer with glazed shoulder, topped with crisp fried outer cabbage leaves. Charred hispi hearts, salsify poached in deer fat, and caramelised salsify puree. Finished tableside with a sauce from the bones, enriched with dark chocolate.

New dishes this week.

Book at www.dilsk.co.uk 🪸

24/02/2026

South Downs Fallow Deer | Salsify | Hispi | Cocoa

Loin of South Downs fallow deer with glazed shoulder, topped with crisp fried outer cabbage leaves. Charred hispi hearts, salsify poached in deer fat, and caramelised salsify puree. Finished tableside with a sauce from the bones, enriched with dark chocolate.

New dishes dropping at Dilsk this week.

www.dilsk.co.uk 🪸

21/02/2026

Halibut | Squid |Shiitake | Dashi 🦑

Halibut is lightly poached then caramelised, served alongside a squid sausage made with green curry paste and yuzu kosho, coated and fried in a dashi tapioca crumb. Garnished with bitter leaves, a sweet and sour gel and confit shiitake mushrooms. Finished table side with a slightly thickened citrus based dashi, diced raw daikon and komatsuna oil.

On the menu now, book at www.dilsk.co.uk 🪸

19/02/2026

Our signature (and famous) laminated brioche is still going strong. Currently on our winter menu served with duck liver parfait.

A brioche and croissant cross, usually served with seasonal whipped butter 🧈 across all our menus.

New dishes dropping next week.

Book now at www.dilsk.co.uk 🪸

18/12/2025

Hove, we’re coming 🌱
Say hello to Stem, our new british bistro & bar.
Same values, more casual.
Opening soon.

If you’re keen to join the party, send us a message as we’re hiring 🥳

30/11/2025

✨ Black Friday Offer ✨
Buy any gift voucher and get another worth 50% of the value - free.
Perfect for treating yourself or someone special.

T&Cs:
• Online purchase only (digital delivery)
• Bonus voucher valid for 6 months
• Add “Black Friday” in the comments
• Not valid with other offers
• One voucher redeemable per booking
• Vouchers left blank so you can gift or keep

Available this Black Friday weekend only.

27/11/2025

✨ Black Friday Offer ✨
Buy any gift voucher and get another worth 50% of the value - on us!

Perfect for treating yourself or someone special 🎁

T&Cs:
• Online purchase only (digital delivery)
• Bonus voucher valid for 6 months
• Add “Black Friday” in the comments
• Not valid with other offers
• One voucher redeemable per booking
• Vouchers left blank so you can gift or keep

Available this Black Friday weekend only.

16/10/2025

Toffee Custard | Rossette Apple | Yoghurt 🍎

Baked toffee custard, topped with brown butter biscuit, rosette apple poached in verjus, ice made from the juiced apples, yoghurt sorbet and marigold.

One of our Octoberbest food festival dishes! Available only this week and next.

Book at www.dilsk.co.uk🪸and add ‘Octoberbest’ in the notes.

WHEN IS IT AVAILABLE?
Lunch
• Saturday 18th October, 12.30pm-2.30pm
• Tuesday 21st October to Saturday 25th October, 12.30pm-2.30pm

Dinner
• Thursday 16th October - Friday 18th October 6pm-8.30pm
• Monday 20th October to Thursday 23rd October, 6pm-8.30pm

Can’t wait to see you there 🥂

10/10/2025

Tomorrow we kick off Octoberbest 🥳

One of the new dishes on the menu..

Cod | Hazlenut Miso | Celeriac |Mussel Sauce 🐟

South coast cod poached in brown butter, hazelnut miso crust, Celeriac salt baked in malt and treacle, crushed celeriac, monksbeard, mussels and mussel beurre blanc.

Few tables left, run, don’t walk! Book at www.dilsk.co.uk 🪸

WHAT IS THE OFFER?

Four courses at £35 per person. An optional wine pairing at an additional £35 per person is also available.

WHEN IS IT AVAILABLE?

Lunch
Saturday 11th October, 12.30pm-2.30pm
Tuesday 14th October to Saturday 18th October, 12.30pm-2.30pm
Tuesday 21st October to Saturday 25th October, 12.30pm-2.30pm

Dinner
Monday 13th October to Thursday 16th October, 6pm-8.30pm
Monday 20th October to Thursday 23rd October, 6pm-8.30pm

WHAT’S ON THE MENU?

Truffle Brioche
Smoked dripping butter, pickled dilsk

STARTER (please choose one)
Aged Beef Tartare
Oyster emulsion, potato hash, smoked yolk, kombu
Smoked Trout Parfait
Pickled beetroot, Granny Smith, watercress velouté

MAIN (please choose one)
Cod
Celeriac, hazelnut miso, mussel sauce
Hubbard Chicken
Black cabbage, pumpkin, cep

DESSERT (please choose one)
Set Toffee Custard
Verjus poached apple, yoghurt sorbet
Walnut Parfait
Date cake, whisky caramel

It’s too good to miss !

Dilsk

05/03/2026

04/03/2026

25/02/2026

24/02/2026

21/02/2026

19/02/2026

18/12/2025

30/11/2025

27/11/2025

16/10/2025

10/10/2025

Address

Telephone

Website

Alerts

Shortcuts

Share

Category