8 Duke Street,
Brighton, BN1 1AH
lunch: Fridays & Saturdays only 12pm- 14:30pm
Dinner: Tuesday – Saturday 18pm – 21:30pm
Our seasonal A la cart lunch & dinner menu with comforting elegant dishes available mid week.
Friday & Saturday evenings our chefs have created three set menus inspired by the earth, sea & land changing with the seasons.
We also have our eight course ‘signature’ tasting menu available Friday & Saturday evenings, please inform us If you would like this menu so we can allocate you longer at the table.
|Please note, if your desired time slot is unavailable above please call the restaurant directly on 01273 917949.|
The perfect present for a lover of all things food & wine. Treat your family, friends, loved ones or colleagues to a wonderful dining experience at Pascere.
Click the button below to make your order.
Situated in a pedestrianised lane in the heart of Brighton, Pascere is spread over two floors with a terrace for alfresco dining ideal for soaking up the vibrant atmosphere of the city.
Pascere’s open kitchen provides all-day dining six days a week.
Marina O’Loughlin, The Guardian
“Its combination of artistry with an underlying understanding of what people want to eat, as opposed to what the chef wants to inflict on us, is Three Bears just right. This is destination stuff. The idea of the classic Brighton dirty weekend just got proper tasty again.”
Read the full review here: Pascere, Brighton: ‘This is no-messing brilliance’ – restaurant review
Tom Parker Bowles, The Mail on Sunday
“There’s talent in this kitchen, no doubt about that, and cooking that, at best, can stand shoulder to shoulder with the country’s best.”
Read the full review here: Well, that Brightoned up winter! Intricate cooking at Pascere, but fussiness never usurps flavour
Giles Coren, The Times
“Utterly historic…the only pudding I’ve ever eaten in my life that I’d want to eat again…
…An unforgettable lunch”
Read the full review here: Giles Coren reviews Pascere, Brighton
Don Connigale, Independent
“Portland crab tart with shellfish bisque mousse is a miniature work of art…We momentarily fall into transported silence. “Fab crab…” my companion murmurs finally, a faraway look in her eyes. It’ll do that to you…This is an escape, a quiet gastro-haven in a hyperactive city. That, along with innovative menus, first-rate service and an uncompromising approach to quality, bodes well indeed.”
Read the full review here: Pascere, restaurant review, Brighton: The revel is in the detail
Alex Larman, The Arbuturian
“A sensational chocolate mousse with malted milk ice cream is a show-stopping finale to a fantastic meal. Washed down with an appropriate glass of Domaine Cazes, it sets one up for the afternoon….As I left Pascere on a wet Wednesday afternoon, clutching an umbrella barely fit for use, my clothes and demeanour might have appeared soggy, but my heart was soaring. Once again, Brighton’s culinary pioneers have come up trumps.”
Read the full review here: Pascere
Louis Fernando, Hot Dinners
“Special mention must also be made of the enticingly priced wine list. It’s on the right edge of adventurous and there are plenty of great choices by the glass, bottle and coravin. Our recommendation is to start with a few glasses of Gonet-Medeville champagne and let the team guide you through the rest – there are some real gems to be found here.”
Read the full review here: Dinner at Pascere
Jon Hatchman, The London Economic
“Better still, the presentation of the duck dish is somewhat noisy, but pretty as a picture. A halved Goosnargh duck breast is cooked to a degree of perfect Parisian gastro-temple pink…The combination of duck and cherry is a time-honoured delight, with the fruit sweetness complementing the duck’s lush gaminess. The pistachio elements, on the other hand, act as an agent of reeling all of the flavours together into one coherent, outstanding dish.”
Read the full review here: Restaurant Review: Pascere, Brighton
The Sunday Times Magazine
“The small sharing plates at this dainty restaurant in the Lanes are sublime. Well-priced options include Portland crab tart with shellfish custard, chicken croquettes with roast chicken-skin mayonnaise, and butternut crackers with a squash remoulade.”
As featured in The Sunday Times Magazine’s ‘Hungry for More’, 10th September 2017.
Andrew Kay, Latest Brighton
“Next duck, beautifully prepared and succulent breast sat on a pistachio puree and a fine cherry puree too. In addition there was a dark duck bon-bon, fashionable but on this occasion worthwhile, a duck liver parfait delicately encased in pistachio crumbs, cherry, glazed onions and the refreshingly bitter addition of both raw and braised chicory. It was so well judged that no matter what combination of elements ended up on my fork they simply worked.”
Read the full review here: Andrew Kay’s Top Table: Pascere
Nick Mosley, The Argus
“In creating the wine list Amanda has focused on lesser known varieties and small suppliers, including a selection of natural, organic and biodynamic examples, in favour of more common wines, enabling better value and a more interesting selection for customers…Alongside a carefully selected premier cru champagne, Prosecco and Cava, guests will find an outstanding Lambrusco and Ferrari, an award-winning sparkling wine made using the same grapes and method as champagne.”
Read the full review here: It’s all in the detail at new restaurant in The Lanes
“Although Pascere is mere weeks old, it feels like an old friend in Brighton’s Lanes, both homely and chic, providing patrons with excellent, daring food that never lets pretention get in the way of taste.
Pascere is a haute-cuisine-on-white plates kind of establishment, but with all the stuffiness stripped away, and with a stylish, vibrant interior and food of this quality, the first time you visit Pascere will almost certainly not be your last.”
Read the full review here: Casual elegance at Pascere, Brighton
Eshé Brown, Foodie Eshé
“With a wine list just as impressive as the food, my first recommendation is to leave the car at home. My second is to put your trust in the team and go for either the wine flight or, order by the glass and ask their recommendations based on your courses – it will crank the price up considerably but I promise it’ll heighten the whole experience.”
Read the full review here: Pascere, Brighton
Alex Crossley, Olive Magazine
The highlight was modestly described as “beef cheek pappardelle”, when in fact it came as a huge chunk of melting beef cheek, slow-cooked for six hours in a stock reduction that was then poured over the meat and its bed of silky homemade pappardelle ribbons.”
Read the full review here: Pascere, Brighton: restaurant review
Gary Rose, The Wine Ninjas
“Chicken breast with baby carrots and hay mayonnaise makes us glance smugly across the road at Nando’s. But it’s not the chicken here that impresses the most: it’s the carrot. It’s the least carroty-looking but most carroty-tasting carrot I’ve ever eaten. It’s been barbecue-burnt on the outside and tastes like the earth. It’s a turbo-charged carrot; a carrot cubed (and I mean mathematically here, not spacially).”
Read the full review here: Pascere Brighton Restaurant Review
Henna Malik, BN1 Magazine
“In front of the open kitchen, every dish presented to us by Head Chef Johnny, sitting on the pass made the whole experience feel so intimate and authentic. Pascere’s ambitious and talented team of chefs produced an array of impressive dishes of which I only wish I could have tried them all.”
Read the full review here: Review: Pascere
Tom Flint, Brighton & Hove Independent
“To think Pascere has only been open for three weeks at the time of writing is a real testament to the work that has gone into making the restaurant happen. It delivers a highly polished and perfectly executed dining experience, with some stand out dishes being a sign of things to come.”
Read the full review here: Tom Flint: A highly polished dining experience
We are delighted to be able to offer our loyal guests the chance to dine mid week on our three course set menu
The pascere ‘wine club’ a new and exciting evening which started in July and continues to be popular