Cru Eastbourne

30/12/2024

🍾 🥳 🥩 NYE AT CRU 🥩 🥳 🍾

If you and your friends are at a loose end for what to do this NYE we’ve got you!

We have just a couple of tables left for our foodie NYE event at Cru this Tuesday evening.

Our chefs have prepared a delicious 7 course tasting menu using the best local and international produce.

From sea bass ceviche to king crab wonton soup and an awesome charcoal grilled fillet of dry-aged beef.

All paired expertly with an optional wine flight by our sommelier 🍷

The evening starts at 6.30 with a glass of Sussex sparkling on arrival and goes on until 1am having seen the new year in together.

So hit your mates up and drop us a DM or email us at [email protected] to enquire or to book your space!

06/07/2024

🐙 🍅 🔥 SMALL PLATE SPECIAL 🔥 🍅 🐙

Charcoal grilled octopus te****le, marinated Nutbourne heritage tomatoes, olive tapenade crumb, basil emulsion.

This weekend’s small plate special is a celebration of skill, simplicity and allowing great produce to shine.

We’ve got hold of some really special octopus from our good friends along with some seasonal heritage tomatoes from Nutbourne to create a different kind of surf & turf.

The octopus is poached, confit and then grilled on charcoal in our grill.

The tomatoes are marinated in a mixture of decent heated olive oil, confit garlic, thyme & rosemary allowing their natural acidity & flavours to come out.

Chefs have made a basil emulsion, olive tapenade crumb & a wild garlic oil to finish the dish off.

It’s as tasty as it looks.

Perfect with a glass of our Axel Pauly ‘Tres Naris’ Mosel valley Riesling available by the glass.

03/02/2024

Bookings are now live.

GO! GO! GO!

🖤

29/12/2023

🥩 🦀 🍾 💥 NEW YEARS EVE 💥 🍾 🦀 🥩

Celebrate and welcome the New year in style with a table with us this New Year’s Eve 🥂

Due to a late cancellation we now have 6 spaces left for our awesome ‘best of British’ 7 course tasting menu this Sunday evening 🇬🇧 🍷 🥩

The evening starts at 6.30 with a glass of Sussex sparkling upon your arrival.

Your table is yours for the duration of the evening as our chefs apply the finishing touches to a delicious 7 course feast featuring the best of locally sourced produce including Sussex crab, Cornish Tuna, Sussex red cattle fillet of beef & Trenchmore wagyu.

We’ll also have an optional wine flight to pair with your courses put together by our sommelier 🍷

The restaurant then turns into a bar as we serve fizz, wine and delicious cocktails for you to see the new year in with us and have a little boogy to work off that tasting menu!

New years is always a fun night at Cru so hit us up to reserve the last few spaces and enjoy an evening of awesome food, wine, cocktails and a lot of fun! 💃 🍷 🥩 🎇 🎉

Hit the link in our bio to view the menu and email or DM us to reserve the last few spaces.

See you NYE! 🎉 🎈 🍾 🕺

16/10/2023

🍷 🇪🇸 SHERRY TASTING 🇪🇸 🍷

⭐️ THIS WEDNESDAY 18th OCTOBER ⭐️

We’re delighted to be welcoming Sherry expert and owner of Diatomists Sherry producer; the talented and slightly crazy Antonio Morenes Bertran to Cru this week 🍷 🇪🇸

We invite you to join us on a journey through one of the worlds most ancient & mysterious wine regions as Antonio pours his delicious sherries for you to taste.

We know what you’re thinking 🤔 ”SHERRY!?”…. That’s what my Nan drinks at Christmas!!

Well we’ve got news for you, Nan was right all along! You’ll be amazed at how delicious the many varying varieties of Sherry are, there’s a Sherry for any meal and any part of the day from the bone dry Fino sherries to the rich, deliciously sweet PX sherries and everything in between.

Sherry is one of our favourite wines here at Cru and we’re sure that you’ll love it too!

We’ll be serving snacks to go alongside the Sherry you’ll be tasting while Antonio pours and explains the difference between the styles you’ll be tasting using different methods of production and ageing techniques.

The Diaromist range is truly one of the best line up of Sherries we’ve tasted.

So what better way to explore these wines than having a leading expert talk you through it all in the comfort of Cru.

Spaces are limited, to book please see the link in our bio or click on the events tab on our website.

See you there!! Salud!! 🥂

08/09/2023

08/09/2023

🦞 POACHED & GRILLED NATIVE LOBSTER, THERMIDOR BUTTER 🦞

Oh the ‘humble’ lobster, that tough crustacean living on our shores hiding delicious, delicate & sweet flesh beneath it’s hard shell.

We’ve always been known for serving delicious native (as in local and not farmed in Maine) lobsters here at Cru.

All of our lobsters are delivered fresh and very much alive every morning after which they are treated with the upmost care and respect by our chefs before being delicately poached , lathered in our house-made Thermidor butter and grilled to perfection maintaining that delicate flesh & creating a little crispy crust where the butter starts going through the Maillard (browning of natural sugars) process.

All of our lobsters are ethically sourced by local fishermen who keep an eye on stocks and return a percentage of females and all lobsters that haven’t yet reached the correct size.

There’s plenty of ways to enjoy your 🦞 here at Cru, you can enjoy half a lobster as a starter, turn your dry-aged steak into a surf and turf, order our lobster Mac ‘n’ cheese as a side or add some homemade chips and salad to make it into a meal of its own.

As our lobsters are so fresh & we only order a limited amount to keep this the case; once they’re gone then they’re gone!

Feel free to let us know that you would like lobster when you make your reservation and we’ll make sure we put it aside for you.

We’ll be ordering a few extra in for this weekend to serve alongside our roasts this Sunday 😉

Enjoy this with our delicious unoaked Saint Veran Chardonnay made by the awesome (but sadly retiring) Pierre Janny from the Macon in Burgundy (the home of Chardonnay).

⭐️ Online booking link in bio ⭐️

31/08/2023

🍷 🥩 CLOSED FROM 31/08 - 07/09 🥩 🍷

We’re closed this weekend for some essential building works (restrooms refresh!) and a little R&D (and R&R) before we release our new menu after a super busy year so far🥂

Back open and looking forward to seeing you all again on the 7th September with a new menu, new wines and a brand spanking new ladies & gents W/C supplied and installed by the lovely team

17/08/2023

🍷 WHO’S UP FOR A WINE TASTING!? 🍷

We have an awesome tasting coming up Wednesday next week.

We’ll be guiding you through 6 delicious wines with a very interesting theme, comparing old world wines to their new world counterparts to see which are best.

Our wine expert will pour and explain the wines to you and let you decide which you prefer.

Our tasting evenings are always great fun and a fantastic chance to brush up on your wine skills to show off to your pals when you have the wine list at a restaurant on your next night out.

As well as the 6 wines we’ll be serving you a delicious cheese & charcuterie platter to help soak up the wine.

Tasting info is in the image above but if you have any queries then feel free to give us a call on 01323 646494.

We will accept bookings from a table of 2 up to a group of 16 but get in quick as spaces are limited, all the wines tasted will be available for purchase on the evening at a special discounted rate.

We look forward to seeing you soon!

Booking link in bio.

24/06/2023

🦐 🍷 TAPAS FEAST RETURNS 🍷 🦐

You asked and we’ve delivered!

This was so popular last year that we’ve decided (with a little nudge from you guys) to bring it back from next week until the end of September.

Swipe right to see how it works but the general gist of it is that you can book this for as few or as many people as you like (do get in touch though for groups of 6 or more) between 12-2.15 (this offer is only available at lunch time) during our opening hours.

You’ll then get to choose 3 awesome tapas dishes per person from a choice of 11 banging, freshly prepared small plates.

We’ll also throw in either a decent glass of wine, a glass of rose sangria fizz or a non alcoholic coastal spritz from our good friends at

All this for only £24.50 per person….. I know right! 🤷‍♂️

You’ll receive the same great Cru service, the best ingredients and excellent wine, so what’s not to like.

Do let us know when booking that you would like to book the tapas feast either over the phone or in the booking notes when booking online.

We’ve also extended our opening hours for the tennis tournament so you can enjoy dinner with us on Tuesday & Wednesday next week as well as the weekend 🎾 🥘 🥩 🍷

Hit us up if you have any questions.

As always, we look forward to seeing you all soon!! Enjoy the ☀️

02/06/2023

🥩 🦞 DRY-AGED CHATEAUBRIAND, GRILLED NATIVE LOBSTER, THERMIDOR BUTTER 🦞 🥩

Those of you who know us at Cru are aware that we’re fanatical about great steak and seafood, this dish captures that mantra perfectly.

Dry-aged grass fed beef cooked perfectly with an (optional) native (as in not frozen or farmed in Canada) side of poached and grilled lobster with our homemade Thermidor butter brushed over the top.

Chef has prepared a handful of these to serve over the weekend including this coming Sunday if you fancied an alternative to our delicious Sunday lunches.

The Chateaubriands are 20 ounces and designed to be shared between 2 so if you fancy one of these then give us a heads up when you book and we’ll put one aside for your reservation.

The only question left is do you have a glass of white Burgundy or a rich & robust red Rioja? We’re sure both would be delicious with this special plate of food! 🦞 🥩 🍟 🍷

29/04/2023

SAUTÉED WHITE ASPARAGUS, buttered panko crumb, wild garlic butter, toasted pine nuts.

It’s a real pleasure to be serving one of our favourite seasonal vegetables as a small plate to showcase how delicious it can be when it takes centre stage.

How much do you know about white asparagus?

It’s revered in continental Europe but not as popular as the green variety here in the U.K.

But did you know that they’re both the same vegetable?

White asparagus is white because it is grown without being exposed to light, preventing photosynthesis and therefore the production of chlorophyll. As it begins to grow, soil is piled onto the seedling to keep it in the dark – a very labour intensive process which explains the pricetag on this highly revered spring vegetable.

So come and enjoy while it’s on our small plate specials board, it has sold out the last couple of evenings, fear not though as a fresh batch arrived this morning ☀️