What we're cooking this week.
A short, considered menu. Order across the lines — small plates near the top, larger plates further down, both worth a meal on their own.
Drop us a line at hello@ebb.restaurant — we'll always cook something around an allergy or dietary need with a little notice.
Where it came from.
Fish
Day-boat, landed at Brighton & Shoreham
halibut, chalk stream trout
Beef
Trenchmore Farm, West Sussex
wagyu sirloin, beef fat for the toast
Chicken
Corn fed, Sussex
roasted, served with Sussex asparagus
Pork
Curing Rebels, Brighton
coppa, slow-cooked belly
Vegetables
The Goods Shed and Nutbourne
Jersey Royals, wild garlic, white asparagus, morels
Cheese
Tunworth, Hampshire · Neal's Yard, London
Strawberries
Kentish, just ripe
Come and find us.
The menu changes most Thursdays. The room, the view, and the welcome are constant. Three nights only — booking is wise.