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 drinks as part of your stay.
If you 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 drinks.
Available Monday - Friday 7.30 - 10.30am and Saturday & Sunday 8 - 10.30am for residents at No. 124 only.
COFFEE & JUICE
Tea or coffee of choice 4
Freshly squeezed / pressed juices 4.5
All butter croissant 4.5
Pain au chocolat 5
Sourdough toast with butter & perserves 4
Chia seed, mango & coconut pot (VE) 6.5
Selection of cereals with choice of milks 4
Seasonal fruit bowl (VE) 6.5
Greek or plant-based yoghurts with granola & fruit compote 6.5
EGG BENEDICTS
All served on toasted English muffin, poached eggs and hollandaise sauce (and vegan hollandaise is available)
Benedict - dry cured Sussex ham 16
Royale - smoked salmon 16
Florentine - Wilted spinach 14
Neptune - Sussex brown & white crab 16
Pearly Cow English Breakfast 18
Dry cured bacon, breakfast sausage, grilled plum tomato, flat mushroom, hash brown,
house beans and two eggs any style
Pearly Cow Vegan breakfast 17
Vegan bacon, vegan sausage, avocado, scrambled tofu, flat mushroom, grilled plum tomato, hash brown and house beans
Shakshuka eggs - poached eggs, crumbled White Lake feta, sourdough toast 15
Smoked salmon, scrambled eggs, rye bread 16
Smashed avocado on sourdough toast, poached eggs, crumbled White Lake feta, mixed seeds, rye bread 14
TACOS
Red pepper, goats curd, olive, sweet onion gel 4 (V)
Salted cod, crab, preserved lemon, nori mayonnaise 5
Beef fillet, Dijon mustard 6
Lobster, apple, fennel 5.5
Dill cured salmon, Dijon dressing 4.5
OYSTERS
Whitstable Oysters 5
Lindisfarne Oysters 5.5
Jersey Oysters 5
Merlot vinegar, shallot and lemon
NIBBLES
Freshly baked bread, salted beef dripping butter 5
Gordal Reigner olives 6 (NGCI) (PB)
ICE
Cured Loch Duart salmon, dill and mustard dressing, Nordic rye bread 20
SMALL PLATES
The Pearly Cow
45-day aged fillet of beef tartare, Exmoor caviar, oyster cream, charred sourdough 20
Crispy cod head terrine, egg and parsley dressing 17
Wood fired scallop, cauliflower, brown butter 19
Chargrilled octopus, romesco sauce 17
Burrata, peas, local asparagus 17 (V)
FIRE
45 Day salt-aged Steaks
8oz Fillet 42 | 12oz Ribeye 40 | 10oz Sirloin 30
served with peppercorn, chimichurri or Béarnaise sauce, glazed onion, herb crusted bone marrow (NGCI)
Lamb rump, smoked aubergine, pickled grapes, mint, coriander 36
Charcoal roasted cod loin, savoy cabbage and bacon, chive butter sauce 32
Half wood fired lobster, parsley, dill butter and fries 36 (NGCI)
Market fish of the day
Slow braised short rib of Sussex wagyu, pommes mousseline 32
Lion’s mane, soy lentils, chilli 32
Beef fat chips, dijonnaise, chives 9 (NGCI)
Skin on fries 7 (NGCI) (PB)
Jersey royals, wild garlic butter 7
Nutbourne heritage tomato and basil salad 7 (PB)
Green salad 7
36oz salt-aged Côte de Boeuf 95
served with peppercorn, chimichurri and Béarnaise sauce, glazed onion, herb crusted bone marrow
36oz Porterhouse steak 110
served with peppercorn, chimichurri and Béarnaise sauce, glazed onion, herb crusted bone marrow
Surf & Turf 105
Whole lobster, 8oz fillet, fries, green salad, Béarnaise sauce
Wonder-filled sweet treats, using the best seasonal and local ingredients.
Mascarpone crème brûlée (NGCI)
sour cherry sorbet 12
Chocolate choux
chocolate cremeux, poached blackberries 12
Gooseberry fool
gooseberry ice cream, oat crumble 12
Eton Mess
whipped Anglaise, meringue and summer berries 12
Selection of British cheeses
walnut and raisin bread, chutney (can be NGCI, please request) 14
Selection of ice creams and sorbets (NGCI)
3 per scoop
Tuaca truffles
Valrhona chocolate truffles finished with tuaca 4
Our Sunday roasts are paused for the Summer and will be back in the Autumn
TACOS
Roasted red pepper, goats curd, olive, sweet onion 4 (V)
Salted cod & crab, preserved lemon, nori mayonnaise 5
Beef fillet tartare, Dijon mustard 6
Lobster, apple, fennel 5.5
Dill cured salmon, Dijon dressing 4.5
OYSTERS
Whitstable oysters (GF) 5 each
Lindisfarne oysters 5.5 each
Jersey oysters 5 each
Merlot vinegar, shallot & lemon
Burrata, peas, local asparagus
Loch Duart salmon gravlax, dill and mustard dressing, Nordic rye bread
Trio of Tacos
Beef fillet tartare, Dijon mustard
Dill cured salmon, Dijon dressing
Roasted red pepper, goats curd, olive, sweet onion gel
Choose between
Sussex Wagyu Beef Topside and Yorkshire pudding
Half Roast Chicken
Nut Roast (V can be PB upon request)
served traditionally with roast potatoes,
cauliflower cheese, roast carrots, red cabbage, greens & gravy
Mascarpone crème brûlée
sour cherry sorbet
Mixed berry Eton mess
Selection of British cheese,
walnut and raisin bread crackers
Three scoops of ice cream or sorbet
Served from 12:30 - 7:30pm
two courses: £34 | three courses: £42
Garlic & cheese pizza bread (V)
Vegetable crudites & red pepper hummus (V)
Homemade fish goujons, battered or grilled
tenderstem broccoli, fries or new potatoes
Grilled chicken with fries or new potatoes, tenderstem broccoli
Trenchmore beef burger or cheeseburger, fries, tenderstem broccoli
Margarita pizzette (V)
(tomato and buffalo mozzarella or mozzarella)
Cheese & tomato pasta (V)
Two scoops of ice cream (V)
Chocolate brownie
Fruit plate (V)
7 - 14 years 2 courses 10 | 3 courses 14
6 & under eat free with smaller portions
N I B B L E S
Freshly baked bread, beef dripping butter 5 | Gordal Reigner olives 6
Chilli + lemon broadbeans 4
F R U I T S D E M E R
King prawns | oysters | clams | mussels | crab claws
37.5pp*
P E A R L S O F T H E S E A
1/2 Lobster | dressed crab |king prawns | oysters | clams | mussels | crab claws
70pp*
Minimum 2 people. All come w/ fries | rye bread + beef fat butter
T A C O S
Red pepper | goats cheese | olive 4 (V)
Salted cod | crab | preserved lemon | nori mayonnaise 5
Beef fillet | Dijon mustard 6
Lobster | apple | fennel 5.5
Dill cured salmon | dill mustard 4.5
O Y S T E R S
Whitstable 5
Lindisfarne 5.5
Jersey 5
all with Merlot vinegar & shallot lemon
S L I D E R S | Beef burger 5 | Prawn tempura 6 | Goat cheese 5
P I Z Z E T T E S
Tomato | mozzarella + basil 8
Curing Rebel salami | tomato + mozzarella 10
Napoli | smoked anchovy + caper (DF) 9
Courgette | aubergine + red pepper | tomato + mozzarella 8
+ hot honey 1
B I G G E R P L A T E S
SUSSEX WAGYU BURGER 22
pulled short rib | gherkin | gem lettuce |nduja mayo | brioche bun | fries
1/2 WOOD-FIRED LOBSTER 35
parsley dill butter | fries (GF)
LOBSTER ROLL | fries 26
S M A L L P L A T E S
BURRATA 17
peas | local asparagus (V)
CRISPY SQUID 15
garlic lemon mayonnaise
CURED LOCH DUART SALMON 20
dill + mustard dressing | Nordic rye bread
45-DAY AGED FILLET OF BEEF TARTARE 18
egg yolk, salted crisps
S A L A D S
CAESAR SALAD 16
gem lettuce | Caesar dressing | sourdough croutons | aged parmesan | crispy smoked anchovies
GRILLED BROCCOLI + SQUASH SALAD (PB) 16
quinoa | smoked tofu, heritage tomatoes | miso + ginger dressing
+ Chicken | prawns | smoked salmon 5 each
S I D E S
Skin on fries 7 (GF) (PB) | Nutbourne heritage tomato and basil salad 7
Green salad 6 | Charcoal roasted broccoli and parmesan 7
The Terrace is first come first served,and advance reservations aren't accepted.
O H S H U C K S!
3 for 2
T A C O S
Red pepper | goats cheese | olive 4 (V)
Salted cod | crab | preserved lemon | nori mayonnaise 5
Beef fillet | Dijon mustard 6
Lobster | apple | fennel 5.5
Dill cured salmon | dill mustard 4.5
O Y S T E R S
Whitstable 5
Lindisfarne 5.5
Jersey 5
all with Merlot vinegar & shallot lemon
The Terrace is first come first served,and advance reservations aren't accepted.
N I B B L E S
Freshly baked bread, beef dripping butter 5 | Gordal Reigner olives 6
Chilli + lemon broadbeans 4
T A C O S
Red pepper | goats cheese | olive 4 (V)
Salted cod | crab | preserved lemon | nori mayonnaise 5
Beef fillet | Dijon mustard 6
Lobster | apple | fennel 5.5
Dill cured salmon | dill mustard 4.5
O Y S T E R S
Whitstable 5
Lindisfarne 5.5
Jersey 5
all with Merlot vinegar & shallot lemon
P I Z Z E T T E S
Tomato | mozzarella + basil 8
Curing Rebel salami | tomato + mozzarella 10
Napoli | smoked anchovy + caper (DF) 9
Courgette | aubergine + red pepper | tomato + mozzarella 8
+ hot honey 1
S I D E S
Skin on fries (GF) (PB) 7
Nutbourne heritage tomato & basil salad 7
Green salad 6
Charcoal roasted broccoli & parmesan 7
The Terrace is first come first served,and advance reservations aren't accepted.
Tacos whatever the weather
Sometimes you just need a table of tacos and a Margarita or two. Probably can`t fix everything but will be the answer to something 😉
Oh hi there 👋🏻
Meet Josh, our Bar Manager who loves to crack a joke and craft exceptional cocktails - both talents in equal measure. From pubs to fine-dining, he`s worked his way up from a part-time bar back to now making his mark opening bars in hotels and restaurants. 13 years and counting in Brighton!
Josh` order: Pisco Sour is an all time favourite. If it`s a food and drink pairing, I`d go for the Viognier with the Charcoal roasted cod loin, savoy cabbage and bacon, chive butter sauce!
Oh Shucks!
HAPPY HOUR but make it Oysters 🦪 & Tacos 🌮 because the world is your oyster! Each are 3 for 2, EVERY day, 5pm-6pm on The Terrace...now we`re taco-ing 👀
Enjoy Pearly Cow inside or, out on The Terrace, opposite the big blue.
Seats secured here on a sunny day is definitely the win of the day 😉 It`s been great seeing you all enjoying this spring-summer weather alfresco!
About last week 🔥
Reminiscing the launch of our terrace last week. Sun blazing, food tasting, ice-cream cooling and kicking back with @chapeldown and @thewhisperingangel. Nothing but electric summer vibes ⚡️
Just a note that we are walk-ins only so rock up and we’ll do our best to find you a space!
Mon Chéri 🍒
@brightonginstergram, pineapple and cherry - a lovely little summer number on our new menu coming VERY soon
A mid-week must 🥩 You might find changes to the menu between your visits but one thing that`ll never change...you`ll always be served the highest quality steak
Seafood, now we`re talking 😉
P E A R L S O F T H E S E A 🦞🦀🦐🦪
Tiers of 1/2 Lobster, dressed crab, king prawns, oysters , clams, mussels and crab claws to be devoured by seafood lovers. Served with fries and rye bread + beef fat butter.
Who would you bring 👀
The Terrace NOW OPEN 👏🏻
Sun shining = terrace dining. We don’t make the rules, but we’ll certainly follow them 😉
Like what you see? Pull up a seat for a view of the sea and get a taste of our new menus.
Come for a little or come for a lot. Just don’t forget your sunnies 😎
The Terrace is a first come first served space!
Head to our bio to see the menus
Small plates, bigger plates. Wood-fired pizzettes and caesar-iously good salads. Fruits de Mer and Pearls of the Sea.
The Terrace by Pearly Cow, opening in just 1 DAY ⏱️
Lobster rolls and wagyu burgers in front of the sea 🌊 and out in the sun ☀️ BRING IT ON
The Terrace by Pearly Cow, opening in just 2 DAYS ⏱️
Oysters are taken so seriously at Pearly Cow that the only appropriate way to serve a dozen would be in our giant opulent shell 🦪😉
Out on the terrace too? Even better
The Terrace by Pearly Cow, opening in just 3 DAYS ⏱️
Word on The Terrace is that something exciting is cooking up at Pearly Cow Brighton 👀🍕🍔🦪🥪
A pisco sour love story captured by @oliviafarahfood ❤️
No one leaves hungry at Pearly Cow 😉
Cote de Boeuf and the chips of dreams 👌🏻
Rhubarb, blackberry and apple crumble served with custard & milk ice cream. We`ll never make you choose between the two 😉
Only available on our Sunday Lunch menu!
THIS plus lamb. Yes, for Easter Sunday we`re adding lamb onto the menu. You won`t want to miss it and we`re sure your family and friends won`t either 😉
Happy Easter and see you all soon!
A familiar face? You`ve probably seen her around!
Meet Robyn, our gem of a Restaurant Manager who`s been with us since day one. Robyn first dipped her toe in the hospitality scene aged 15, as a waitress, and has since worked her way up, diving full force into the industry now as our Restaurant Manager.
Robyn`s order: Chargrilled Octopus, Fillet Steak with peppercorn sauce, beef fat chips and hispi cabbage! Followed by either the trifle or the crème brûlée!!
We want to be the place you think of when you`re dreaming about good steak 🥩Tell us when we`ve made it 👀
