Seafront Terrace opens for Summer at Pearly Cow, Brighton

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

Sunday roast at Pearly Cow, Brighton

Sunday roast at Pearly Cow, Brighton (credit Lateef Photography)

New Sunday lunch menu launches at Pearly Cow, Brighton

Launching on 12th January is the new Sunday lunch menu at Pearly Cow Brighton from Head Chef Andrew MacKenzie. Serving a choice of roast meats, including Sussex Wagyu Beef Topside from Trenchmore Farm and Rolled Porchetta with roast apples and fennel from Woodhouse Butchery, with a Nut Roast option for vegetarians and vegans, the Pearly Cow roast is traditional with modern touches and served with all the classic trimmings, including Yorkshire pudding, cauliflower cheese, red cabbage, roast potatoes, greens and gravy.

Step in from a bracing walk straight from the seafront in front of the iconic Brighton West Pier and start with an enlivening Sussex sparkling wine aperitif or a classic or twisted cocktail at the bar, created by mixologist maestro Josh Williams.

For starters, choose Pearly Cow’s signature tacos such as lobster, apple and fennel or opt for a plate of Lindisfarne, Jersey or Whitstable oysters and freshly baked bread with salted beef dripping butter.

Finish with difficult decision of which dessert to choose, from the mascarpone crème brûlée and sour cherry sorbet; raspberry trifle, pistachio and white chocolate; British cheese with walnut and raisin bread crackers or a rhubarb and apple crumble to share served with custard & milk ice cream.

Served every Sunday from 12:30 - 7:30pm
Two courses: £34 | Three Courses: £40

For more information or to book, please visit www.pearlycow.co.uk/pearly-cow-brighton

About Pearly Cow

Pearly Cow is Brighton's hottest new restaurant. 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.