Chef Rafael Cagali and his partner Charlie Lee will open a new culinary venture, Marea by Rafael Cagali, on Hove’s Church Road.
Translating to ‘tide’ in Italian, the cuisine at Marea will move with the rhythm of the seasons and celebrate the bounty of its neighbourhood.
Cagalil and his protégé Ewan Waller, who will lead the kitchen as Head Chef, have worked closely to design a menu that showcases local Sussex and British suppliers, prioritises sustainability and forges relationships with nearby farms, fisheries and artisanal producers.
The à la carte menu pays tribute to Cagali’s culinary background as a Brazilian-Italian chef who trained within some of the world’s top restaurants. Starting with small bites from the bar, the menu will progress through hot and cold small plates, mains and sharers, before finishing with desserts.
Sample dishes include fried oyster and a hot sauce emulsion; globe artichoke paired with miso, whey and agretti; lobster rice in a dende emulsion; and a choux bun and fig leaf ice cream finished with Pedro Ximinez.
A concise wine list emphasises balance, terroir expression and style-diversity. Old World wines from France, Italy and Spain will sit alongside New World producers from Australia, South Africa and New Zealand.
The offering will also celebrate premium English still and sparkling from Rathfinny, Danbury Ridge, Hundred Hills, Everflyht and Langham and natural, sustainable options such as low-intervention whites from The Loire Valley’s Domaine Bretaudeau.
The 38-cover ground-floor restaurant of soft muted tones, wooden panelled flooring and wooden-top tables is juxtaposed with brightly coloured artwork from a variety of Brazilian artists. Meanwhile, a rectangular bar will sit in the restaurant’s centre, lined with padded leather bar stools and low hanging lights.
“Marea is a concept that truly excites me,” says Cagali. “It’s about bringing the highest quality ingredients and innovative techniques to a setting that feels welcoming and accessible. We want guests to experience exceptional food in a convivial atmosphere – a place where they can feel at home while exploring new flavours.”
