Brighton - Marina - James RYN Review
I was down in Brighton for the day and couldn't pass up the opportunity to visit one of the city's two Nando's. Given the choice, I opted for the Marina restaurant due to the far more convenient parking - free for four hours in the Marina car park - wow!
The setting for this Nando's couldn't be better (in the UK anyway), and was right on the marina front with a view of the boats. It helped that it was a bright, sunny summers day with not a cloud in the sky, and this was arguably comparable to my visit to Camps Bay Nando's; also on the sea front, but somewhat further to travel! To top off the excellent setting, the Nando's is still very new and has great decoration. It was clean throughout, and even though we sat outside without a good view of the artwork, what I saw looked impressive. A rare 5/5 for Decoration & Cleanliness then...
Ordering was easy, and the woman who took my order was very friendly. It was a nice touch that they have two tills outside, so I didn't have to give up the sunshine. We also had a chat to the restaurant patrao and marketing manager, who were equally friendly, and made us feel welcome. The manager even personally brought my order out due to it being slightly unusual. This wasn't for around 20 minutes though, so speed of service rating isn't too high. However, it was a weekend, so definitely nothing to complain about.
The food itself ranged from excellent to average, with the wrap being a near-perfect example, and the chips being somewhat average. Garlic bread was one of the best I have ever seen - perfectly sliced, toasted, piping hot, and covered completely in garlic butter. The aforementioned chips felt over fried, since they were slightly crunchy and too oily. Not a massive issue, but brings the food to a 4/5.
Overall I would definitely return to this restaurant (it will be difficult to bring myself to visit Duke Street next time I'm in Brighton), and would recommend it to Nando's fans as well as anyone looking for some great food in a great setting.