St Clement's is a small, independent seafood restaurant on Mercatoria in St Leonards-on-Sea, tucked into the town's historic artist's quarter, a conservation area of Regency townhouses built in the 1820s and 30s, and a short walk from the seafront, St Leonards Gardens and the art deco Marine Court. It's run by chef-owner Nick Hales, formerly of Le Caprice in London, who built the restaurant's reputation on well-sourced, simply prepared fish and seafood.
Set within a converted townhouse, the dining room favours a relaxed, low-key atmosphere over anything fussy or formal, with a warm welcome from the team and a focus firmly on quality cooking rather than elaborate styling.
The kitchen's menu is dictated by the daily catch landed by Hastings' fishing fleet, reputedly Europe's largest fleet of beach-launched boats, so what's available can vary day to day. Expect dishes built around cod, hake, seabass, skate wing and mussels, alongside options such as fillet steak, pork belly and a vegetarian main for non-fish eaters.
Starters lean on the same local, seasonal approach, taking in scallops, sardines and smoked salmon, while ingredients more broadly are sourced from traditional butchers, local farms and non-intensive dairies as well as Hastings' fishermen. Every table starts with freshly baked, complimentary soda bread, and puddings and ice creams are made in house, with sticky toffee pudding a regular fixture. Coffee comes with homemade biscuits, and the wine list, which runs from aperitifs through whites, reds and sparkling wines to digestifs, includes suggested pairings for each pudding.
Beyond the à la carte menu, St Clement's also runs a set lunch and a Sunday lunch with a choice of roasts and a vegetarian option. The restaurant is compact, so it's worth booking ahead, particularly at weekends.