The Terrace at Pearly Cow Brighton
Seafront Terrace opens for Summer at Pearly Cow, Brighton
Seafood, Wagyu burgers, oysters and sliders will all be part of The Terrace by Pearly Cow, Brighton from Friday, 2nd May.
Bringing a taste of decadence with laid-back seaside charm to the Kings Road stretch of the city’s shoreline, this new menu will also offer zesty tacos, small plates, salads and a selection of pizzettes freshly made in the terrace’s wood-fired oven. Towering sharing platters of Fruits de Mer and Pearls of the Sea will be the menu’s showstoppers. To sip, guests can choose from a curated selection of wines and summer spritzes — including a Berry Spritz with Lillet Rosé and cassis and a Limoncello Spritz. Adding an extra touch of glamour, the terrace will offer an exclusive Magnum Service that will include Whispering Angel Provence Rosé and Sussex’s celebrated Ridgeview Bloomsbury NV.
Head Chef Andrew Mackenzie commented “The Pearly Cow terrace is more than just a place to eat—it’s a celebration of Brighton’s coastal lifestyle. We’ve designed the menu to be playful, shareable and above all, delicious. We hope views of the sea and West Pier, will make the al fresco dining experience even more special.”
Open daily from 12 noon til late.
About Pearly Cow
Pearly Cow is Brighton’s hottest new restaurant, which opened at the end of November 2024. Sat directly on Brighton’s seafront and spread across four Georgian & Regency townhouses, the restaurant is opposite the iconic West Pier and serves an eclectic menu of fantastic dry-aged steaks, fresh fish and seafood from south coast day boats which are cooked simply on open flame or served raw on ice.
Leading the kitchen brigade is Executive Chef Andrew MacKenzie who has worked and travelled in restaurants and hotels all over the world, from Gleneagles to Goodwood Hotel to Soho House, and worked with hospitality greats such as Nico Ladenis and Paul Heathcote.
Andrew is a Brighton-boy through-and-through; he loves the city and being able to cook and work so close to the sea. Over the years Andrew has developed and nurtured closed one-to-one relationships with an amazing roster of Sussex producers, including seafood from Brighton & Newhaven Fisheries, Brighton; wagyu Beef from Trenchmore Farm, Horsham, West Sussex; pork and chicken from Woodhouse Butchery, Haywards Heath, West Sussex; fruit and vegetables from Munneries, East Wittering, West Sussex; eggs from Orchard Farm Sussex, Forest Row, East Sussex and cheese from The Cheese Man, Brighton.
Notes to Editors Breakfast (for hotel residents only) Monday - Friday | 7.30 - 10.30am & Saturday & Sunday | 8 - 10.30am Coffee & Pastries 10.30 - 12 noon Lunch 12 noon - 5pm Oh shucks! 5 - 6pm daily Sundowners 6pm - late