Exclusive: The Grand unveils new concept just in time for the festive season
We teased you last week about our attendance at Brighton’s latest dining destination and now we can exclusively reveal all. We present to you: Cyan.
Featured Image © Emma Croman
The Grand Brighton can now boast Cyan as its new all-day restaurant and bar. Cyan sits at the very heart of the hotel, sprawled across much of the ground floor, and has taken over from previous offering GB1. We were lucky enough to be there for the thrilling opening night; it was a frenzy of high rollers, posh bubbly and mouth-watering morsels from their plush menu.
Image © Joanna Kennelly
Coming in from the late November promenade chill, plus-one in tow, we launched ourselves into the warm welcome of The Grand’s concierge. We leave behind a conspicuously placed Lamborghini humming outside – an ostentatious sign of things to come and in keeping with the stylish tone that Cyan sets from the get-go.
Coats, umbrellas and indiscretions discarded at the entrance, we were met by a further collection of busy staff members, each of them pointing the way through the main door to Cyan, whilst simultaneously pouring our first glasses of champagne and thrusting them into our hands. The fizz was supplied for the evening by Moet & Chandon, and those were the first of half a dozen we sipped and clinked throughout the event.
Image © Joanna Kennelly
Through the balloon-lined corridor, the open bar area was already thronging with guests as expected (we were punctual for a change too!) and we found ourselves rubbing shoulders with familiars faces, some renowned Brighton folk and the odd celebrity. Themes of excitement, sophistication and elegance filled the air – the chequered shirts of the journos stood out like cheap champagne at a launch event.
The space itself boasts taste and charm. A marble island bar dominates proceedings; framed by several 155-year-old columns which reach from floor to ceiling and have been sentimentally maintained for this re-branding. The brightly-lit focal point of the open bar provides a reference for all – to perch up against or wander around.
Wander around is what the attentive waiting staff did all evening, like worker bees attending to honeycomb. Our pollen was several further rounds of Moet, Bellinis and then a quirky take on a G&T spliced with a Mojito. These mainstays are joined on the new drinks menu by a Seyval Blanc from Sussex, bottles of which were also circulated to the delight of my plus-one.
Image © Emma Croman
We found ourselves balancing against a curve of the circular bar area for the majority of the night, celeb-spotting, which allowed us to take in the gang of chefs hard at work on the open cooking stations. From the hobs came homemade charcuterie (colocasia crisps, pickled daikon, salty Padrón peppers and squid with gyoza sauce) all assembled in plain sight and then devoured by guests who were quickly becoming heady with bubbles and funky house.
The tapas-like food samples are joined on the larger menu by dishes consisting of cod, sirloin, monkfish and an interesting sounding vegan dish made with artichoke. Both drinks and food alike are brought together by an ethos of sustainability. Head chef Kirk Jonhson blends the best locally sourced produce with a selection of seasonal ingredients from around the globe. Even the interior pays homage to the seaside surroundings; with decorative items made from recycled plastic waste by local artists Weez & Merl.
Image © Joanna Kennelly
We didn’t get to sample anything from the dessert menu but it does exist, as does a Sunday roast selection (which comes in at a very reasonable £18 for two courses). Our final course of the evening was to be a shuffle around the room and into the covered courtyard area which overlooks the seafront. The reflective ceiling panels provided my plus one with her highlight of the evening: the chance for an elaborate selfie.
We span around back into the main room just before Brighton DJ superstars Freemasons turned up the intensity behind the decks. The posing and posturing from early in the evening had now evaporated and some people risked a dance. We scuttled off into The Lanes, the Freemason’s biggest hit ‘Uninvited’ still chiming in our ears. But we felt the complete opposite of that, having experienced a taste of what Cyan has to offer.
For any information regarding availability at Cyan email email@example.com
Thanks to all the staff at The Grand and Cyan – particularly Christine Humphrey, head chef Kirk Johnson and restaurant manager Pedro Watson.
Cyan staff clothing designed by bespoke tailor Gresham Blake, a Brighton favourite – see their Christmas gift ideas here www.greshamblake.com