Updated ,first published
Baix
European$$
Top chef Ian Curley’s gift to his local hood.
A wall of Billecart-Salmon greets visitors to this elegant eatery, as if to remind them this is Brighton, where money and a fondness for expensive things have long gone together.
Opened in 2025 below a sleek apartment complex, Baix and its 40 seats are peacefully cocooned within chef Ian Curley’s convivial wine bar 81 Bay, giving it a clubbish feel enhanced by olive banquettes and starched linens. At 81, locals drop in for a bowl of pasta or steak at the bar, and usually don’t leave without browsing the wine wall for a bottle to take home. Here, you’ll eat globetrotting snacks like smoked trout on betel leaves, or perhaps a gnocco fritto that growls with umami thanks to prosciutto and manchego cream.
Back at Baix, attentive staff deliver the changing $95 three-course menu of shared appetisers, main and dessert. Blinis with caviar, Comte-showered corn gougeres and salmon tartlets kick things off while you interrogate the reasonably priced wine list. Roasted snapper fillet served atop smoked trout brandade might follow, a supporting escabeche of oysters and mussels offering a piquant lift. To finish, cherry, almond and coconut mousse is as pretty as the bathing boxes down the street.
Must-order: Steak frites is a fixture.
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Last visited: April 2026
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