SARGASSO

"While not quite London-on-Sea, there is a fast growing group of Margate restaurants that would slip comfortably into London Fields’ or Peckham’s biodynamic, small plates scene. Sargasso is one of these and, in fact, is the seaside sibling to Brawn in Hackney. The laid-back, vinyl-loving bar and restaurant looks out onto the North Sea from the pier, and a lively lunch can become dinner very quickly. A seat at the counter combined with the dulcet tones of Gil Scott-Heron and an oyster with chorizo will set the tone nicely. A schnitzel skate wing with the sound of the sea and candles dancing come dinnertime, even better." - jake missing, daisy meager, sinead cranna, rianne shlebak

"While not quite London-on-Sea, there is a fast growing group of Margate restaurants that would slip comfortably into London Fields’ or Peckham’s biodynamic, modern European, small plates scene. Sargasso is one of these and, in fact, is the seaside sibling to Brawn in Hackney. The laid-back, vinyl-loving bar and restaurant looks out onto the North Sea from the pier and is the kind of place where a lively lunch can become dinner very quickly. A seat at the counter combined with the dulcet tones of Gil Scott-Heron and an oyster with chorizo will set the tone nicely. A schnitzel skate wing with the sound of the sea and candles dancing come dinnertime, even better." - Jake Missing

"The seaside outpost of London restaurant Brawn, Sargasso sits beside the harbour wall and comes with some great views. The ethos and the menu are similar: an almost daily-changing selection of 12-15 well-priced, wide-ranging seasonal dishes. Fish from the small local boats is a highlight." - Michelin Inspector

"A new arrival from the team behind east London favourite Brawn, Sargasso has taken a prime position on the Harbour Arm and dedicated it to the breezy Mediterranean cooking that has one its antecedent so much praise. A meal can be created from snacks alone — including stunning Cantabrian anchovies in oil and herbs, and some cloudlike Parmesan fritters — but those in search of heartier sustenance can look to crab and girolle spaghetti; grilled quail with romesco; and turbot with olive oil and lemon." - Adam Coghlan