$A cold turquoise wave breaking over dark rock at dusk — the tide half of Marea & Brasa$

A live wood-fire grill at the sea's edge at dusk — whole fish and langoustines charring over red mesquite coals

Brighton seafront · Coastal Mexican · Raw bar & wood-fire

Marea & Brasa

Mariscos & live fire, Baja by the sea — Brighton

Caught cold in the tide. Cooked over the coal.

Reserve by the fire

Day's catch, market-led · aguachile & oysters on ice · whole fish over mesquite

01 — Brine & Ember

The tide
meets the fire.

Baja cooks in two hands. One is cold and bright — the raw bar, where the day's catch is cured in lime and salt: ceviche, aguachile, oysters straight off the ice. The other is hot and dark — the mesquite grill, the comal, the live coal. One room holds both, and dinner is the whole arc from one to the other.

The Tide

A cold raw bar led by the market. Whatever came in bright and fresh, cured cold and served on ice.

The Ember

A wood grill over mesquite and coal — the visible heart of the room. Nothing here touches gas.

Baja aguachile verde — raw prawn and scallop in a bright cool lime-and-serrano broth on a sea-glass plate over crushed ice — The cold half — aguachile verde, cured in lime

Salt · Smoke

Two kitchens. One tide.

No fabricated reviews here — just the numbers the room actually runs on.

6 am

The catch is chosen at the harbour

480 °C

Peak heat over the mesquite coals

2 tempos

Bright cold day, low smoky night

“The sea sets the menu. The fire finishes it.”

Reserve a table

The Signature — Lime & Coal

Caught cold. Cooked over coal.

Walk the table the way it’s served — tide first, then ember. Cold raw bar into live fire. Swipe through.

01 · TIDEAguachile Verde

Aguachile verde — raw prawn and scallop in a cool green lime-serrano broth with cucumber and red onion

Aguachile Verde£16

Raw prawn & scallop, cured to order in lime, serrano and cucumber. The coldest, brightest start.

Raw bar · cured cold

02 · TIDEOysters on Ice

$A cold turquoise wave breaking over dark rock at dusk with a distant ember glow — the tide half of the menu$

Oysters & Mignonette£3.5/ea

Off the ice, dressed with a lime-and-chilli mignonette, or clean with just the sea.

Raw bar · off the ice

03 · EMBERWhole Fish, Mesquite

Whole fish and octopus grilling over glowing mesquite coals, charred skin, smoke and flames rising

Pescado a la Brasa£28

The day’s whole fish over mesquite, blistered skin, brushed with chilli-lime, for two to share.

Live fire · to share

04 · EMBERPulpo al Carbón

Charred octopus over embers, brushed with ember oil and chilli-lime, smoke rising

Pulpo al Carbón£19

Octopus over the coals until the edges catch, ember oil, smoked chilli, confit potato.

Live fire

05 · TIDETuna Tostada

Bright raw tuna tostada with avocado, lime and chilli on a crisp corn tortilla

Tuna Tostada£9

Raw tuna, avocado, chipotle and lime on a crisp corn tostada — the tide, one bite.

Raw bar

Come walk the table → Reserve Every dish is on the full menu below — real prices, no PDF.

02 — Love your space

The fire is in the middle of the room.

On one side, the raw bar glows cold over crushed ice. On the other, the wood grill throws heat and smoke across the room. A window on the sea, a candle on every table in between. This is where the concept lives — so we built the site to let you stand in it before you ever book.

Take a table by the fire

A cold turquoise wave curling over dark volcanic rock at dusk, a distant warm fire on the far shore

03 — Two tempos

Two tides in one evening.

Dinner here has two speeds. It opens cold and bright off the ice, and it closes low, dark and smoky by the coals. The whole meal is the walk from one to the other.

Cold

Off the ice

Aguachile, oysters and tostadas — cured to order in lime and salt, the brightest, sharpest part of the night.

Turn

To the coals

The comal warms, the mesquite catches — the room slows down and the smoke comes up.

Ember

Over the fire

Whole fish and pulpo over live coal, carved at the table — the long, low, smoky finish.

Del mar · Del fuego

The menu.

The whole board, in plain text — every dish, every price, nothing hidden in a PDF. The catch changes with the tide.

Del Mar — the raw bar

Aguachile Verde£16Raw prawn & scallop, lime, serrano, cucumber.

Oysters & Mignonette£3.5/eaOff the ice, lime-and-chilli mignonette.

Tuna Tostada£9Raw tuna, avocado, chipotle, crisp corn.

Ceviche del Día£15The day’s catch, leche de tigre, sweet potato.

Scallop Aguachile Negro£17Scallop, burnt-chilli oil, lime, charred onion.

Para la Mesa — sides

Charred street corn, cotija£7

Ember-black beans£6

Grilled cactus & lime£7

Warm corn tortillas, comal£4

Del Fuego — the wood grill

Pescado a la Brasa · whole£28The day’s whole fish over mesquite, chilli-lime, to share.

Pulpo al Carbón£19Charred octopus, ember oil, smoked chilli, confit potato.

Gambas al Carbón£17Head-on prawns over coal, garlic, lime, ancho butter.

Costilla de Res£26Short rib over mesquite, adobo, charred spring onion.

Coliflor a la Brasa£14Whole cauliflower on the coals, salsa macha.

Para Terminar — to finish

Tres Leches, burnt lime£9

Dark chocolate & sea salt£8

Dietary needs? The concierge, bottom-right, answers real venue facts. Reserve a table

Reserve

Reserve a table by the fire.

Pick a moment — we’ll hold the table on the drawer that follows. Always one tap away, from anywhere on this page.

Continue to reserve →

Free to cancel up to 24h · usually confirmed within the hour.

HoursWed–Thu 17:30–23:00Fri–Sat 12:30–24:00 · Sun 12:30–21:00 · Mon–Tue closed

Find us2 Kings Road Arches, BrightonSeafront, BN1 · 5 min from the pier

Call01273 040 218Or ask the concierge, bottom-right

Good to knowCatch is market-led & changes dailyVegetarian coals menu · walk-ins at the raw bar