Cyan, which has replaced the GB1 restaurant within the iconic seafront hotel, opened its doors last week.
The opening was marked with a launch event, which featured music from Brighton DJ duo, Freemasons, as well as a selection of tasting food from the new menu, Moet & Chandon champagne, cocktails and local wine from Matthew Clark, Butlers Wine Cellar and Bluebell Vineyards.
Seasonal food offerings are designed to provide “new and unexpected combinations to create a medley of tastes, textures and flavours”, and Kirk Johnson will lead the kitchen team as head chef.
He said: “The restaurant seats 80, and with 15 to 20 ever changing dishes we certainly have an exciting challenge on our hands, but we’re looking forward to keeping things interesting for our diners with a variety of options for meat eaters, pescatarians, vegetarians and vegans.”
His menu also aims to put emphasis on locally sourced produce and sustainable ingredients, and local suppliers include Great British Charcuterie, B&N Fish and Trenchmore Farm.
The restaurant’s interior is also sustainable, with bespoke marbled artwork and items made from recycled plastic waste by local artists, Weez and Merl.
Pedro Watson, restaurant manager at Cyan, said: “We are extremely excited to launch Cyan at The Grand Brighton and believe it will breathe a fresh lease of life into Brighton’s dining offering.
“We want people to feel comfortable and relaxed, whether they are grabbing brunch, wanting a place to work with a coffee or a fun and vibrant atmosphere to share dinner and an organic glass of wine with friends.”
He added: “We’re also bringing theatre to the dinner table with interactive dining experiences, live cooking with our chefs and a flair to drinks with our specially designed micro-herb refrigerator ready for any finishing touches.”