A thirty-six-cover restaurant at the end of Worthing Pier. The room is constant. The menu — what's growing, swimming, or being cured nearby this week — is not.
Three parts — small things, small plates, dessert. No minimum, no order of operations.
Come in for a cocktail and the focaccia. Have three small plates and call it dinner. Share a big plate, add a side, finish with dessert. Work through the whole thing.
The cooking is the part we sweat. Whatever you fancy is the right answer — we don't keep score.
Ebb sits in the restored Grade II-listed Southern Pavilion at the very end of Worthing Pier.
Thirty-six covers, a short menu of small plates and larger plates designed to share, and views that run from the Isle of Wight to the Seven Sisters. Open Thursday through Saturday — dinner all three nights, lunch on Friday and Saturday.
The room is by Pattern Haus, Brighton. The kitchen is run by Charlie Simmons. The front of house is Ella, who'll most likely be the one who picks up the phone.
Head Chef. Joined us from Wiston Estate and The Pass at South Lodge. Cooks short menus that change most weeks, leaning on Sussex farms and day-boat fish.
General Manager. Joined the group eight years ago while training to teach, opened Perch on the Pier, now runs the floor at Ebb.
The full menu changes most Thursdays. Tonight's might be different again next week.
See the full menu →First Floor, Southern Pavilion
Worthing Pier, Marine Parade
Worthing BN11 3PX
Thursday — dinner from 6
Friday — lunch 12:30 — 3 · dinner from 6
Saturday — lunch 12:30 — 3 · dinner from 6
Closed Sun — Wed
Send us a message →
@ebb.restaurant
Bookings through the Reserve button