Carlton Cannes beach club: lunch on the beach and jetty

The Beach Club’s setting is the point of choosing this address. The official page describes lunch overlooking Cannes Bay and shows the beach, jetty, dining terrace and loungers. Its restaurant service is noon–4pm every day on the page read on 17 October 2026. Reserve through the venue’s own table-booking control or contact its team directly. If you also want a bed on the beach or pontoon, make that a separate enquiry with the same team so the day’s arrangements are clear.

The crudo selection makes a lighter start. Otoro tuna with citrus is €49 on the September 2026 menu; sea-bass crudo with figs is €32 and flame-seared yellowtail with mint and pickles €28. Small plates include 80g of Wagyu beef cecina at €35, a quartet of lobster mini rolls at €46 and confit peppers with black-garlic cream at €19. Those are individually priced choices, so choose what you want to share before ordering the larger fish.

Whole grilled sea bass comes at 600–800g with 2 sides of your choice for €90. Sole, grilled or meunière, is €95 with the same side choice. Other seafood mains include sea-bream fillet with confit baby leeks, €42, and grilled octopus with sweet potato and salsa verde, €49. The whole-fish weight and included sides make the different orders easier to compare. Tell the team how your table intends to order and ask about the fish available for that service.

There is enough variety for a party whose members want different mains. Grilled beef fillet is €62, veal hanger steak with gremolata and pine nuts €38, spring chicken with olive jus €35, and confit lamb shoulder with rosemary honey €45. The pasta and risotto section lists linguine with lime butter and gambero-rosso tartare at €42, wild-ceps mushroom risotto at €35, and butternut-squash lasagne with smoked scamorza at €28. The same menu gives each its own price.

Sides are separately priced when they are not part of the whole-fish choice. Glazed carrots, lamb’s-lettuce salad, fries, mashed potatoes and green beans with mustard are €9 each. The dessert list includes lemon tart and tiramisù at €18, seasonal fruit tart and a chocolate cookie at €20, and a fresh-fruit platter at €24. As a planning example, the €42 sea-bream fillet followed by an €18 lemon tart gives €60 before drinks or any other orders. The menu states that taxes and service are included.

The Beach Club publishes a separate drinks list with its own net-price wording, and a separate allergen sheet alongside the food menu. Read those links as part of choosing lunch, especially for a group sharing raw seafood, pasta and sauces. The allergen PDF is an ingredient reference for the dishes on its corresponding menu; discuss any allergy with the restaurant before ordering. A listed vegetarian-looking dish or a fish preparation alone cannot settle that conversation.

The public restaurant page gives its own contact email and telephone, +33 4 93 06 44 94, and marks accessibility for guests with reduced mobility. Tell the team what assistance or seating arrangement you need when reserving. The restaurant booking and the beach-bed enquiry should both name Carlton Beach Club in full. The hotel also operates several dining rooms across the road, and the booking controls list those as distinct choices.

For a different meal, the hotel’s directory links Riviera Restaurant, Camélia Tea Lounge, Bar 58 and Rüya. Riviera has its own indoor dining room and menus; the Beach Club puts lunch by the sea. Those are different settings for an occasion, even when both belong to the same hotel. If the visit is mainly for the shore, arrange the beach details with the club; if it is mainly for a meal inside the hotel, use the other venue’s own reservation route.

The directory links the Beach Club beside the water and the hotel’s other restaurants and bars. Each has its own menus; a table booked in one does not determine a beach-bed arrangement.