PEARLY COW BRIGHTON MENUS

Every day is a good day at Pearly Cow and every meal is just as good.

 

Breakfast can be light or hearty, sweet or savoury, cooked or continental, but is always much-better-than-your-usual.

 

Lunch and dinner celebrate standout, seasonal ingredients that hail from the dales and surrounding coastline, brought to life in classics, interpretations, sharing dishes and desserts. For the little ones, our Pearly Calves menu is just as special.

 

On Sundays, our iconic Pearly Cow roasts, traditional with modern touches, come with all the trimmings of course, and bring a beautiful close to the week.

 

Please note, the below menus are samples - Andrew and his team regularly update menus to reflect the changing seasons.

BREAKFAST

If you are a resident guest at No. 124 and are staying on a price that includes breakfast, you can enjoy a two-course breakfast and drink with no charge. If you aren't staying at No. 124, or are staying at No. 124 on a price that does not include breakfast, you can order a la carte, or opt to pay £25 to enjoy two-courses and a drink.

COFFEE & JUICE

START THE DAY

Tea or coffee of choice 4

Freshly squeezed / pressed juices 4

BENEDICTS

EGG BENEDICTS

All served on toasted English muffin, poached eggs and hollandaise sauce (and vegan hollandaise is available)

 

Benedict - dry cured Sussex ham 15

 

Royale - smoked salmon 15

 

Florentine - Wilted spinach 13

 

Neptune - Sussex brown & white crab 15

PEARLY FRYS

Pearly Cow English Breakfast 18

Dry cured bacon, breakfast sausage, Stornoway black pudding, grilled plum tomato, flat mushroom, hash brown, GuestHouse beans, two eggs any style

 

Pearly Cow Vegan breakfast 17

Vegan bacon, vegan sausage, avocado, scrambled tofu, flat mushroom, grilled plum tomato

EGGS

Shakshuka eggs - poached eggs, crumbled White Lake feta, sough dough toast 14

 

Smoked salmon, scrambled eggs, rye bread 15

 

Smashed avocado on sough dough toast, poached eggs, crumbled White Lake feta, mixed seeds, rye bread 14

 

Belgian waffle, Banana, maple syrup, toasted almonds 12

WHILE YOU WAIT

TACOS

 

Roasted red pepper, goats cheese, olive 3.5 (V)

Salted cod & crab, preserved lemon 4.5

Beef fillet, Dijon mustard 5.5

Lobster, apple, fennel 5

 

OYSTERS

 

Whistable oysters 4.5

Lindisfarne 5

Jersey 4.5

Merlot vinegar, shallot & lemon 5

 

SKEWERS

 

Wagyu beef, mustard soy glaze

Poulet de Bresse, thyme, garlic

Langoustine, shellfish glaze

Tsukune

 

NIBBLES

 

Pork scratchings, apple sauce 5

Freshly baked bread, salted beef dripping butter 4.5

Gordal Reigner olives 5.5 (GF) (PB)

 

 

STARTERS

ICE

 

Red mullet terrine, escabeche dressing 14 (GF)

Scallop cured in yuzu and cucumber 20 (GF)

Poached langoustines, shiso dressing 18

Carpaccio of venison, horseradish ice-cream 18

Beetroot carpaccio, pickled radish, coconut dressing 16 (PB)

 

SMALL PLATES

 

The Pearly Cow
45-day aged fillet of beef tartare, Exmoor caviar, oyster cream, charred sourdough 16

Pig cheeks, carrots and five spice 12
Wood fired scallop, cauliflower, brown butter 16
Garlic roast ceps on toast, poached hens egg 18
Chargrilled octopus, romesco sauce 15

MAINS

FIRE

 

45-day salt-aged steaks
8oz Fillet 38 | 12oz Ribeye 36 | 10oz Sirloin 28
Served with peppercorn, chimichurri or Béarnaise sauce, glazed onion, bone marrow butter

Slow braised short rib of Sussex wagyu, pommes mousseline 28

Skate, sucking pork belly, sprout tops 27 (GF)

Half wood fired lobster, parsley and dill butter 35 (GF)

Grilled cauliflower, miso butterbean, pomegranate 18 (GF) (PB)

Wild mushroom and farrow risotto with British truffles 22 (V)

SIDES

Beef fat or non-beef fat chips, Dijonnaise, chives 8 (GF)

Skin on fries 6 (GF) (PB)

Rocket and fermented grain salad, soy dressing 6 (GF)(PB)

Charred Hispi cabbage, ranch dressing, crispy onions 6 (PB)

Roasted balsamic glazed beets 6 (PB)

Butternut squash wedge, tandoori seeds 6 (PB)

Truffle and red wine sauce, Chimichurri or Peppercorn sauce 4.5 (GF)

TO SHARE

Whole grilled monkfish tail 70
mussel, saffron

36oz salt-aged Côte de Boeuf 89
Served with peppercorn, chimichurri and Béarnaise sauce, glazed onion, bone marrow butter (GF)

Seafood Platter 55 pp
Half lobster, mussels, langoustine, soft shell crab, woodfired scallop, seaweed aioli, chili dipping sauce

Quarter rolled suckling pig 70
roast apples, fennel

Fish gumbo 35
Local fresh seafood served in a tomato fish stew

DESSERTS

Wonder-filled sweet treats, using the best seasonal and local ingredients.

Rice pudding
Caramelized cobb nuts and poached sultanas 9

Egg custard tart
nutmeg ice cream 9

Banoffee soufflé
toffee ice cream 11

Steamed syrup sponge
vanilla custard 9

Selection of Sussex cheeses
walnut and raisin bread and chutney 12

TACO CLUB - each Thursday

Join the Taco Club!  For just £15, you can get two tacos and a Margarita of your choice every Thursday.

So gather your amigos and book today!

 

Served every Thursday, 4 - 6.30pm

 

Choose from:

Roasted red pepper, goats cheese, olive (V)

Salted cod & crab, preserved lemon

Beef fillet, pomegranate, mustard

 

NIBBLES

TACOS

 

Beef tartare and oyster cream taco

Salt cod and crab Taco

Beetroot and goat cheese taco

STARTERS

Roast celeriac soup, smoked duck and chestnuts (available without duck to be vegetarian)

Or

Pork paté en croute, fig and apple chutney

MAINS

Roast breast of honey glazed goose, braised red cabbage, buttered sprouts, heritage carrots, sundried cranberry sauce

Or

Roast loin of local cod, farrow and wild mushroom risotto, red wine and fish sauce

Or

Butternut squash ravioli sage and chestnut butter (V)

PUDDING

Christmas pudding parfait baubles, brandy anglaise

Or

Chocolate negus, pistachio praline (V)

 

TO FINISH

Coffee and brandy truffles

TACO & OYSTER RECEPTION

Rock oysters, shallot and cabernet sauvignon vinegar, lemon and tabasco

Beef tartare and oyster cream taco

Salt cod and crab Taco

Beetroot and goat cheese taco

STARTERS

Lobster soup, brandy cream and poached langoustine

Or

Roast squab pigeon, warm lentil and pear salad

MAINS

Waterford farm beef wellington, truffle and red wine sauce

Or

Monkfish wellington, red wine butter sauce

 

Both served with butter roast charlotte potatoes, braised red cabbage, glazed heritage carrots

CHEESE

Vacherin mont d'or, fruit bread, spiced apple chutney

PUDDING

Sticky toffee soufflé, vanilla ice cream

Or

Christmas pudding parfait, caramelized oranges & ginger tuille

 

TO FINISH

Tuaca chocolate truffles, gingerbread palmiers, coffee

BOOK HERE