Located in the East Sussex town’s New Town area close to the seafront, Lury will seat 15 guests a night and will serve a menu that includes deep-fried string hopper with avocado, lardo and coconut sambol; turmeric gnocchi with alliums; and toasted coffee marshmallow with caramelised white chocolate mousse and pickled plums.
The menu will be complemented by a ‘thoughtfully-curated’ wine list that has a focus on locally-produced Sparkling wines and a cocktail list that utilises Sri Lankan spirits.
Lury - who has family ties to Sri Lanka - heads the kitchen and will draw on his British-Burgher heritage (the Burghers of Sri Lanka developed their own culinary style combining their European ancestry with the ingredients of the subcontinental island country).
The restaurant will work closely with local producers and artisans, sourcing ‘the best ingredients available’ before applying both classical and modern techniques to them.
The business started life during Covid offering meal kits before running residencies throughout London.
Lury launches 19 March with dinner bookings available Wednesday to Saturday.