Set close to the bandstand on King Edward's Parade, The Mirabelle Restaurant at The Grand Hotel serves a fine modern European menu in its elegant dining room. A dining institution facing the picturesque seafront, The Grand Hotel is famed for its association with music, particularly the French composer Claude Debussy. The Mirabelle is perfect for a romantic dinner for two, or that special occasion with family and friends.
 
Showcasing seasonal classics, Head Chef Gerald Röser brings his vast experience and signature style to define The Mirabelle cuisine. Holding 2 AA Rosettes, The Mirabelle offers a variety of freshly prepared classics made using the best seasonal ingredients, which are locally sourced wherever possible.
 
Start with combinations like butter bean and oyster mushroom velouté with crisp chorizo topping, cassoulet salad with confit of duck leg and truffle dressing, or hand-carved Scottish smoked salmon, traditional blinis and chive crème fraîche.

Follow with the chef's delicious signature dishes of marinated rump of marsh lamb with rösti potatoes and red wine jus, roast goose breast with red cabbage, parsnip purée and parsnip crisp, French beans and Shiraz sauce, or fillet of sea bass with tomato and black olive salsa, saffron mash and baby spinach. Lunch and seasonal classics menus are also available.

Enjoy a selection of the best dishes from The Mirabelle's tasting menu, which offers seared diver scallops in truffle and champagne sauce, and Jerusalem artichoke soup with wild mushrooms. Meat dishes include squab pigeon breast winter salad with croutons, roast chestnuts and pumpkin, and roast loin of Sussex marsh lamb with minted pea purée, dauphinoise potatoes and garden vegetables. A carefully chosen glass of wine complements each dish.

A lunch menu could include starters of dolcelatte and green pea risotto with parmesan wafer, or pike soufflé with sea urchin and buttered lobster. Follow with a rich main course of pumpkin with chèvre and gratinated mushroom 'Wellington', or fillet of Scottish beef with leeks in Serrano ham and truffle jus.

The dessert selection offers tempting creations of passion fruit bavarois with red berry coulis, baked apple stuffed with spiced raisins and served with crumble mousse, and Madirofolo Madagascan chocolate fondant with Pain d'Epices au Miel ice cream. To finish on a lighter but no less satisfying note, try the chef's selection of fine British and continental cheeses, served on a slate plate.

In the period elegance of the adjoining Garden Restaurant, guests are offered equally sumptuous meals in a comfortably informal setting. For a delightful reprieve during the day, there is no better place than the Great Hall and its mouthwatering afternoon tea menu.

At the cocktail bar and lounge, unwind with a pre-dinner cocktail or relax with a selection of afters. An eclectic wine list offers connoisseurs the best examples from all round the world including, a Chateau Lamothe Cissac from France, and a Pinot Noir from New Zealand.

Throughout the year, The Mirabelle hosts a variety of gourmet dinners, as well as wine tastings.