Worthing Pier · Open Thursday through Saturday

A short menu,
set most Thursdays.

Thirty-six covers at the end of the pier. The room is constant. The menu — what's growing, swimming, or being cured nearby this week — is not.

A few things to know

To know about us.

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 Simmonds. The front of house is Ella, who'll most likely be the one who picks up the phone.

One menu · many forms

The same week, four ways.

Charlie writes a short menu most Thursdays. The same act becomes a printed sheet at the table, a plate of food, a lunch deal, four cocktails at the bar. One source. Different shapes.

On the table

A printed sheet.

Petrol ink on cream paper. Cut from a single A4 in-house each Thursday, set down at every table the moment you sit.

See the print version →
A dish from this week's menu
On the plate

A short, composed dinner.

Twenty-something dishes across small plates, larger plates to share, sides, and sweets. Order across the lines — three small things between two is a fine dinner; a wagyu sirloin is a different one.

See the full menu →
At lunch

A short, good lunch.

Friday and Saturday, twelve until three. Two courses for £25, three for £29 — built from this week's menu, with a glass of something cold.

See the lunch →
At the bar

Four cocktails.

Two of our own, two classics done quietly well. Cold, fast, served in a small glass. The list rotates alongside the food.

See the bar →
Looking west from the pier at high tide
Worthing Pier, at the high tide
Sussex asparagus and seaweed beurre blanc
Sussex asparagus, beurre blanc
The dining room at twilight, candles lit
The room, mid-service
Head Chef Charlie Simmonds at the pass
In the kitchen

Charlie
Simmonds.

Most recently at Wiston Estate and The Pass at South Lodge. The menu is short and changes most weeks — Sussex farms, day-boat fish, classical technique with a quietly modern hand.

"I want every dish to taste like Sussex did that morning. Sometimes that's a halibut still cold from the boat. Sometimes it's strawberries that have travelled four miles."

It's about sourcing exceptional produce and letting it speak.
On the menu this weekNº 08

A taste of what's on.

  • 01 Whipped cod's roe, our prawn cocktail crisps 8
  • 02 Slow cooked pork belly, black garlic tare, shiso 14
  • 03 Wild garlic and spring pea rigatoni 14
  • 04 Trenchmore wagyu sirloin, roasted onion, bordelaise sauce 55
  • 05 Ecuadorian vanilla custard, Kentish strawberry & elderflower 10

The full menu changes most Thursdays. Tonight's might be different again next week.

See the full menu →
Practical things

Plan your visit.

Where

First Floor, Southern Pavilion
Worthing Pier, Marine Parade
Worthing BN11 3PX

When

Thursday — dinner from 6
Friday — lunch 12 — 3 · dinner from 6
Saturday — lunch 12 — 3 · dinner from 6
Closed Sun — Wed

Reach us

Send us a message →
@ebb.restaurant
Bookings through the Reserve button

Reserve a table
at Ebb.

Reserve →

Three nights a week. Tables open six weeks ahead.