The Coal Shed launches new summer menu before relocating

A restaurant has launched some new limited-edition dishes ahead of relocating later this year.

The Coal Shed has launched exclusive set menus as part of its farewell to its Boyce's Street restaurant in Brighton.

The dishes will be available until the restaurant relocates to North Street, Brighton, later this year.

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Ahead of the menu launch, the restaurant said the dishes will "rival any other" and be the best menu yet.

There will be a set two-course menu for £20 and a set three-course menu for £25.

A spokesman for the restaurant said: "A few months ago, our head chef was challenged to create the ultimate summer lunch menu.

"It had to include moreish seafood dishes that liven the palate and the UK’s best quality seafood and beef cooked over charcoal.

"After many tastings, and countless hours spent sourcing ingredients we’re proud to present our best menu yet, a line-up of dishes which will never appear in our restaurant again at these incredibly wallet-friendly prices."

Menu items include crispy calamari with harissa crème fraiche, line-caught South Coast seabass crudo dressed in orange citrus and fennel, and slow braised short rib tacos with avocado and jalapeños.

Flat iron steak, a wagyu cheeseburger and a half lobster are also on the menu as main course options.

Desserts include chocolate mousse and cheesecake.

Raz Helalat, founder of The Coal Shed, said: "Thirteen years ago, I opened The Coal Shed in Boyce's Street.

"After searching for several months, I found the former pub, The Full Moon. Despite its dark interiors and the A-Z map on the ceiling, I took on the task to transform the site into the restaurant I had been planning and dreaming of for several years.

"Our ethos from the beginning was to use the best produce, simply cooked over fire, to showcase the quality of the ingredients without any frills.

"This meant using dry-aged beef, which was rare and expensive at the time. Despite the financial crash and recession, and against all advice, I decided to proceed and follow my heart.

"I spent a lot of time researching every detail, from the exact breed of cow we would use for the meat and how long it would be dry-aged, to the type of oven I wanted in the kitchen.

"In fact, The Coal Shed was one of only a handful of restaurants in the UK to have a Josper oven at that time. I am incredibly thankful for how The Coal Shed was received.

"We soon built up a group of regulars and firm supporters who became well-known to the staff and made the restaurant what it has become 13 years on."

The menu aims to celebrate the history of the restaurant before it moves to North Street.

The moving date is yet to be confirmed.