The story
Sargasso operates a Mediterranean kitchen on the edge of Margate's harbour arm, guided by chef-patron Will Gleave who joined after roles at Hill & Szrok. This compact brick building provides counter seating and high window tables, establishing an informal layout where diners observe the open kitchen while overlooking the North Sea. The Good Food Guide recognises the venue's lively character, commending the friendly team and the spirited atmosphere that animates the Stone Pier location.
The menu centres on shared plates that combine local sourcing with culinary perspectives drawn from Mediterranean and European coasts. Gleave's cooking highlights fried snacks and daily specials built around fresh seafood and vibrant vegetables, fostering a communal dining style. Regular dishes include salt-fried courgette with Cantabrian anchovy, fried squid in a soft brioche-style roll, and roasted Tropea onions with romesco sauce, alongside precise fish preparations like lemon sole cooked on the bone with a lemon and olive dressing. Meals conclude with desserts including vanilla panna cotta topped with poached rhubarb or a rich mousse blending dark chocolate, olive oil, and smoked chilli.
A wine list stocked with predominantly French and Italian bottles complements the seasonal menu and the restaurant's coastal position. The beverage programme supports everything from quick aperitifs to full dinners, with selections designed to match the Mediterranean flavours of the dishes. Sargasso serves as a social hub for the harbour arm, regularly hosting wine tastings and music evenings that extend beyond standard meal service. Larger groups can arrange private hire to utilise the narrow dining room and expansive sea views for celebrations accommodating up to twenty-four seated guests.
Recognition
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