Our family have a long history in kitchens. With a soft spot for burgers and a pride in good food.The owners have designed a specialised menu from their history in catering. Hoping to create quality burgers filled with passion and love. If your looking for a quick lunch or to come and have drinks with friends - we have something for everyone...
Nestled in Worthing’s stunning Beach House Park: Palm Court Pavilion is a stylish,beautifully renovated café-bistro in the park’s Old Pavilion. Located just minutes fromthe town centre and the seafront, Palm Court Pavilion serves delicious homemade foodand has a range of options for functions and events.There are two pay and display car parks via Lyndhurst road.Breakfast is served until 11.30am each day and lunch commences from midday with last orders around 3pm.Sunday lunch from 12.30pm - 3.30pm.**PLEASE NOTE** Afternoon Tea is available each day but this cannot be booked via open table as we have eight different types of high tea, including vegan, vegetarian and gluten free and all our teas are made to order. Please contact us directly at 01903212011 so we can discuss our menu. *****Tapas evening**** Friday 16th August>>>live trio...Spanish buffet £25 per person ring to reserve***
The Copper Clam is a seafood, shellfish & steak restaurant located on Brighton beach in the famous historic Arches. Enjoy your meal with stunning sea views from the upstairs dining room and sheltered patio if alfresco is your choice. We specialise in fine fresh seafood served in a relaxed environment, with an extensive selection of beers, wines & spirits.We have a private dining area and cater for large groups and parties.
Gungho: (adj)-to be excessively enthusiastic-From making and cutting our own ice blocks; making every cordial, foam, puree, garnish - you name it - from scratchto modernising retro drinks and utilising seasonal produce at its beststocking local beers, natural wines and excellent spiritsand endeavouring to constantly improve on our sustainability in this worldGungho is a mentality of how we implement incredible beverages for enthusiastic minds!We are a sustainable cocktail bar.So go on, try something green ...and a little dishy
S'inspirant des pays européens de grandes productions maraîchères, le SIX combine les ingrédients les plus frais avec une passion pour faire ressortir les saveurs, dans une approche contemporaine de la cuisine. L'établissement offre une variété d'expériences culinaires, de la salle à manger intime, avec un décor luxueux où chaque détail romantique a été soigneusement choisi, à l'espace de repas plus détendu et informel de type brasserie. Le SIX est également le premier bar à cocktails pressés à froid de Brighton, offrant un menu varié de boissons magnifiquement conçues, ainsi qu'une sélection des meilleurs vins bio. De plus, il sert des bières exclusives brassées artisanalement, bières faites et importées à partir d'un petit village près de Gand en Belgique. Le restaurant s'engage à utiliser exclusivement des ingrédients d'origine locale, de saison et biologiques pour créer des menus équilibrés, parfaitement adaptés à la brasserie comme à la salle à manger. Tous les ingrédients sont méticuleusement choisis et fournis directement par les producteurs locaux afin d'assurer qu'ils sont le plus frais possible et de la plus haute qualité disponible.
We started Fatto a Mano in Brighton in 2015, serving authentic and affordable Neapolitan pizza, made with fresh ingredients, in a friendly environment. For us, everything starts with our dough. Soft and pillowy, our pizza dough is made fresh every day, using only the best Italian 00 flour, salt, water and yeast. We let our dough prove for at least 24 hours – the slow proving means we’re able to use minimal quantities of yeast, so our pizzas are light and easily digestible. We use carefully selected Italian and local British ingredients from a handful of small, independent suppliers to top our pizzas. Finally, our pizzaioli cook the pizzas in our oven at about 450 degrees, for no more than 90 seconds, in true Neapolitan style.
