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
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