On September 14, the Coal Shed reopened in Brighton at its new venue in North Street.
It is said to be one of the largest restaurants in the city, with seats for up to 142 guests across five dining rooms, including the main restaurant, bar and three private dining rooms – The Flamingo Social, The Longhorn and The Grand Dining Room.
Restaurateur Razak Helalat founded The Coal Shed in 2011 with a site in Boyce’s Street and has crafted a new “elevated menu” for the reopening.
Over-fire beef cooking remains a core principle of the menu, but executive chef Lee Murdoch is bringing more food to the coals, including other meats, vegetables and vegan dishes as well as robata, oven-cooked fermented breads, snacks and small plates. Seafood and Sturia caviar will also be on offer.
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Drinks on the menu include a dill and pickle martini, a fudge and espresso martini and a steak washed old fashioned.
When the move was announced, Mr Heleat, who also owns The Salt Room, Burnt Orange and Tutto, said: “We’ve always envisioned moving The Coal Shed into a bigger location and now, as we edge closer to our thirteenth year at Boyce’s Street, it feels like the right time.
“The move is all about offering customers the full dining experience that I have always dreamed of, with the new site allowing for a bar area, a more intimate experience with your host, and more seating.
“Needless to say we’ll continue serving our favourite dishes with the same warm hospitality to customers right up until the move in spring, but are really excited about this new era for The Coal Shed.”
The lot was previously occupied by Jack’s gift shop, which has been closed since 2022.
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