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Pearl Restaurant & Bar
252 High Holborn
London WC1V 7EN
Phone: 020 7829 7000
info@pearl-restaurant.com

  
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SAMPLE DINNER MENU

     
 

STARTERS

SCALLOPS
Caramelised scallops with ginger and chives
black cabbage risotto, crispy baby squid

 

MACKEREL
Mackerel fondant with horseradish and dill cream
golden and candy beetroot

 

LANGOUSTINE
Roast langoustines, scallop mousse with black spaghetti, fennel puree and sea purslane

 

BEEF
Roast bone marrow with onion confit, beef cheek croquettes with watercress dressing and wild garlic

 

DUCK
Duck tortellini with pan fried foie gras, black radish and mushroom consomme

 

QUAIL
Roast quail stuffed with chicken liver, onion and bacon, marinated cherries and pistachio puree

 

TOMATO
Heritage tomatoes in jelly with fromage frais and herbs, basil sorbet and black olive powder

 

ASPARAGUS
Les Landes white asparagus with green asparagus custard, pickled morels, quail eggs and sorrel


 




 

  

 DESSERTS

APPLE
Kentish apple cake, crisp filo, roast apples and salted caramel ice cream

 

LYCHEE
Lychee jelly and raspberries with rose ice cream and pink praline


PASSION FRUIT
White chocolate and passion fruit mousse and white chocolate ice cream



CHERRY
Cherry crème brulee with munjari chocolate ice cream


HAZELNUT
Hazelnut parfait with yoghurt sponge


CHOCOLATE
Peanut and caramel chocolate dome, hazelnut ice cream


TIRAMISU
Mascarpone, coffee, Amaretto ice cream


CHEESE
Artisan cheeses
(£10.00 supplement)
Artisan cheeses extra course
(£15.00)


 

  
 

MAINS

SOLE
Cornish lemon sole with wild asparagus and sea fennel with gratin of razor clam, samphire and shrimps

 

SEA BREAM
Pan fried black bream with braised cuttlefish, coco beans, wild asparagus and ink vinaigrette

 

MONKFISH
Poached monkfish with seaweed, oyster tortellini
cucumber, squid and seashore vegetables

 

LAMB
Lamb and truffle wellington with pea puree, young garlic and lettuce

 

PORK
BBQ presa of black pig with crispy chick peas and chorizo with grilled octopus

 

VEAL
Herb crusted veal rump with morels and wild garlic with lasagna of veal tail

 

PROVENCAL VEGETABLES
Mozzarella, red pepper and tomato pithivier with courgette pesto and spiced aubergine

 

ARTICHOKE
Egg yolk and artichoke raviolo with baby artichoke barigoule, parmesan and sage butter

 

 


 

 

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1 course £38.00 • 2 course £50.00 • 3 course £60.00

Parties of 8 or more will select from a group menu of 3 starters, 3 mains and 3 desserts.

If you are concerned about food allergies, e.g. nuts, you are invited to ask one of our team members for assistance when selecting menu items.

Discretionary 12.5% service charge will be added to your bill.

  
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