The Sea, The Sea

The Sea, The Sea began in 2019 as a Chelsea fishmonger with a handful of counter stools. In May 2026 it moved to the other side of Pavilion Road, taking over the former Wulf & Lamb premises for a new upstairs dining room. The ground floor keeps the original format: dry-ageing cabinets, an ice-packed raw bar, whole day-boat fish laid out for the shop trade by day, turning into a ten-seat raw bar by night. Upstairs, a pitched-ceiling dining room seats guests among works by Patrick Caulfield and Alexander Massouras, its glass doors opening onto a covered terrace on the pedestrianised mews.

Head chef Nick Marsden, who joined from Dovetale and Pitt Cue, cooks a menu built around British day-boat fish sourced directly from boats in Cornwall, Devon and Scotland: barbecued whole fish and small plates upstairs, sashimi, oysters and caviar at the raw bar downstairs. The wine list runs to small European and English producers, poured by an in-house bar team alongside a short cocktail list.

Private hire covers the upstairs dining room for seated dinners of up to 37, with standing receptions extending across the terrace and raw bar for larger groups. Founder Alex Hunter — who also supplies fish to Ikoyi and Kol from the same building — still runs the retail counter as a working fishmonger through the day.