Olivier Bellin has created the menu for Mersea, founded by Keyvan Badri, based on freshly and quickly prepared food including the famous "fish and chips dentelle". With table service on the terrace and first floor, Mersea feels like a brasserie, with a gin bar and delicatessen items on the ground floor. Every day the menu features ten or so starters and seasonal mains including lobster cardinal, tuna club tataki, cod ceviche and salad & splash. Desserts include classics such as rice pudding with tonka bean and tomato-basil lemon curd.

It's street food with great restaurant service.

Opening hours

Monday to Sunday, 11:30am - 11pm, continuous service



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