In the lead up to opening a new Brighton based restaurant in 2017, Matt Gillan will be cooking at Lucky Beach through out November and December.
An 8 course menu will be on offer each night, with the menu changing weekly (please see below for menus). The dishes will be a nod to the style of food that earnt Matt a Michelin star 5 years running, but also a hint to what diners can expect at his future venture.
To accompany the food will be a small selection of great wines, available by glass or bottle, cocktails and softs.
Dietary requirements can be catered for, but must be advised as soon as possible after booking. Or get in touch on the below email if you just want to double check.
Due to the pop up nature of the events, ingredients and time will be very limited to create something bespoke on the day. Please be advised that all food is prepared in an environment that contains gluten and nuts.
**For some un known reason, paypal will apear in chinese. Just change the language setting on the drop menu.**
Arrival for dinner is from 6.45pm with the first course to be delivered at 7.30pm. Arrive early and grab yourself a beautiful glass of Ridgeview or a cocktail.
This is a social dining evening. Individual tables will not be available.
Tickets are non refundable, but are transferrable to another date.
Card and cash payments accepted on the night for additional purchases.
If you wish to take the venue privately, please email to discuss. We'd love to host your christmas party
If you wish to get in contact to discuss anything, please email Matt at:
Whilst I aim to be able to serve these menus during the designated weeks, please be aware that they may be subject to change due to the market availability.
WEEK 1 - 10th, 11th, 12th November
Quail, breast and leg, sweetcorn, polenta
Crab, shellfish mayo, roasted pineapple, toasted coconut
Broccoli, chilli salsa, hazelnut, blue cheese
Skate wing, cauliflower preperations, miso, burnt butter
Beef brisket, roasted onion, caramelised radish
Rachel goat's cheese, apple sorbet,
Gingerbread brulee, rhubard compote, orange
66% Chocolate cremeaux, salted caramel, coffee
WEEK 2 - 17th, 18th, 19th November
Beef tartare, egg yolk, watercress
Scallop, chicken wing, rhubarb, sesame seeds
Mushroom tartlet, sweet and salty walnuts, sherry vinegar
Stonebass, roasted garlic, octopus, pak choi
Pork rump, salt baked, parsnip, roasted pumpkin, spice
Rachel goats cheese, apple sorbet
Lemon custard, white chocolate, pink grapefruit
Apple parfait, caramel, pickled apple, rolled oats
WEEK 3 - 24th, 25th, 26th November
Pork, prune puree, pickled apple, crackling
Salmon, cured and poached, cucumber, caviar
Baked leek, baked potato, gruyere crumble, anchovy
Halibut broccoli, chilli salsa, hazelnut
Lamb belly, loin and shoulder, dumpling, lemon curd
Old sussex, yellow pepper, grain mustard, paprika cracker
Rhubarb, treacle tart, rhubarb sorbet, popcorn
White chocolate, dark chocolate, violet custard, sweet potato