The Argus reviews the summer menu at Cyan at Brighton's The Grand

My partner and I headed down to the historic Brighton hotel to try the restaurant’s new seasonal menu.

We were seated right next to the window which offered a beautiful view of the seafront.

I sipped on the smoky but fruity seasonal cocktail called smoked berry smash, which is a mix of mezcal, crème de cassis, lime, strawberry and agave syrup, while we waited for our order to arrive.

The smoked berry smash seasonal cocktail (Image: The Argus)

To start my partner was presented with a large portion of the crispy tempura stems.

At first, he lamented the lack of sauce but soon took this comment back on account of the vegetables being “amazing”.

The tempura stems were amazing (Image: The Argus)

Meanwhile I was in heaven as I ate the sticky glazed pork belly with kimchi.

It was the most succulent pork that melted in the mouth and combined with the moreish sauce it was honestly the most delicious thing I have eaten in a long time.

The sticky glazed pork belly with kimchi (Image: The Argus)

Next up was that day’s special, whole sea bass with a green garlic and chive sauce topped with prawns.

To accompany, I went for the roasted baby potatoes with oregano and crumbled feta.

The fish was perfectly cooked, light and came away from the bone easily.

And the large prawns were probably the best I have tasted.

The sauce was a lovely accompaniment with subtle hints of garlic and chive while the side of potatoes added a nice saltiness.

Alongside my starter the potatoes and feta were my favourite dish.

Meanwhile my partner chose the risotto, which was creamy and not too heavy.

The risotto was creamy (Image: The Argus)

We were bursting at the seams at this point but we soldiered through and ordered a dessert.

I went for the chocolate fondant with cherry ripple gelato and pecan nut brittle.

The chocolate fondant was rich and gooey, a little small but any bigger after two courses and I don’t think I would have been able to manage it.

The slight sourness of the gelato cut through the chocolate nicely, however I found the nut brittle too sweet.

The chocolate fondant was rich (Image: The Argus)

My partner opted for the pineapple tatin, which he absolutely loved saying it was sweet without being too tangy and “hit the spot”.

The pineapple tartin hit the spot (Image: The Argus)

It was a lovely evening where we felt relaxed, were looked after so well by our brilliant waiter Jacob and enjoyed delectable food.

I would certainly recommend people try out the new summer seasonal menu at Cyan in The Grand.

The new seasonal a la carte menu is available Wednesday to Saturday 12.30 to 11pm and Sunday noon  to 8pm. Starters range from £8.50 to £12, mains are from £15 to £58 (that's for a whole lobster) and sides are £5. Desserts range from £6 to £12.50.