A table for the occasion

Candlelight dining, food for sharing

Our restaurant is inspired by the brasseries in Paris that people in the know frequent.

French dishes, cooked with confidence and skill, using the best of what comes off the boats or out of the fields nearby. We’re a restaurant that locals pick to come and celebrate.

White tablecloths, soft lighting, a room that sets the occasion after dark. Order to share – a whole roast fish or cut of beef, and finish with our signature tarte fine aux pommes, flambéed in Calvados in front of you.

Weekend lunches

Sunday Roasts and relaxed Saturday lunches

Sunday’s are unashamedly British with the juiciest roast beef, crispier than crisp potatoes, enormous Yorkshire puddings, and a silver gravy jug that doesn’t leave the table.

A menu designed for a long lunch either side of a gallivant on the beach.

Saturday lunches are informal and relaxed. Dishes to please, with a weekly changing prix fixe and because we are by the sea, a nostalgic fish and chips – freshly caught local fish, whatever is at it’s best, beer battered alongside proper chips and homemade tartare.

Healthier breakfast

Breakfast Comes to You, Not the Other Way Round

Your breakfast comes on its own oak tray and butler stand placed next to your table to pick from as you choose.

The finest Wimbledon Smokehouse smoked salmon, Northiam Dairy live yoghurt, our own quietly famous nut granola, freshly baked croissants, a seasonal fruit compote made in-house, local ham. Coffee or tea, however you take it, brought over as you sit down.

If you’d like a boiled egg there’s a basket of fresh hens eggs to cook to your preference with toasted sourdough or rye, alongside freshly cut grapefruit and a selection of jams and honey.

Private dining

For your Celebration That Needs Its Own Room

The Cabin seats up to 18 for lunch or dinner.  A beautifully considered room that gives privacy and a personal service for you and your guests.

We have delicious menus designed for special celebrations with family and friends.  If you’d like to speak to someone about your plans, we will respond quickly and promptly.

Watching the sun set

Drinks in the Dunes

We’ll pack your favourite wine and give you the co-ordinates of the perfect spot in dunes to watch the sun set.

Experience a sky as far as the eyes can see and a glorious silence save the rustle of the grass swaying in the wind. Truly remarkable, truly Gallivant.

See the menu

A team to make you smile

Matthew HarrisExecutive Chef Matthew - Executive Head Chef

Matthew has been cooking for more than thirty years, twenty of them as Head Chef at Bibendum on the Fulham Road, under his mentor Simon Hopkinson. His brother is Henry Harris of Bouchon Racine. After years in London kitchens, Matthew and his wife moved to the coast, bringing his French-led style with him — steak with roquefort butter and the tarte fine aux pommes both made the journey, the tarte now flambéed tableside, something he never did at Bibendum.

Gianmarco AbramoHead Chef Gianmarco - Senior Sous Chef

Gianmarco trained in some of London’s most demanding kitchens — service at Sketch by Pierre Gagnaire, Joel Robuchon, and Aquavit, before head chef roles at The Rabbit and Cora Pearl. He joined Harry’s bringing that grounding in classical French technique and produce-led menus, working alongside Matthew Harris on the day-to-day kitchen and the seasonal specials that keep things moving with what’s good that week.