FOOD + DRINK
PEARLY COW
AT NO . 42 GUESTHOUSE , MARGATE BY SAMANTHA READY
Prominently standing in a commanding position above the lively seafront of Margate , the Pearly Cow No . 42 Guesthouse ’ s signature ice and fire restaurant seamlessly combines refined sophisticated dining with coastal ambience . Passionate about the hospitality experience , the carefully conceived menu and very attentive service aims to make every guest , hotel resident or visiting diner feel like a VIP .
Arrival to the main entrance , one street back from the iconic seafront , takes you straight into the lively yet sophisticated Lounge Bar . Here , you can sink back into a plump sofa or take a stool to sample one of Pearly Cow ’ s signature serves which offer playful local twists on classic offerings .
The perfect aperitif of a ‘ Margito ’ ( Pearly ’ s take on a mojito with black rum , mint and brown sugar ) devoured , we took our seats in the heart of the main dining room . Framed by an incredible seaview terrace to the front and crittal-esque floor-to-ceiling black doors back to the Lounge Bar to the rear , the contemporary dining space also offers unrestricted views to the open pass , from which the kitchen team aim to showcase the best of local ingredients in a seafood and grill menu .
From the menu , which is split into ‘ while you wait ’, ‘ ice ’, ‘ small plates ’, ‘ fire ’ and ‘ to share ’, we began first with local Whitstable oysters . Offered two ways , we opted for the delicately briny ponzu , following our fittingly Kentish coastal ‘ ice ’ choice with the signature of signature lobster taco - mini bites of perfectly thin and crisp corn shells packed with buttery lobster and tangy salsa - and a heaving slab of sourdough , finished on the grill and served with whipped butter .
Keen aficionados of social dining , we next opted for a selection of small plates to share across our table of three . The crispy fried squid offered a delicately seasoned crumb served with a deliciously fresh lemon aioli , while the baked scallops were rich and buttery with a white wine sauce and garlic and parsley crumb . Perhaps unsurprisingly , the namesake ‘ Pearly Cow ’ was our standout choice . This 45-day-aged fillet of beef tartare shone like jewels bedecked with oyster cream and Exmoor caviar and was promptly devoured with yet more sourdough .
Moving on to ‘ fire ’, the menu proudly showcases a range of tempting meats and fish cooked on the open fire of the kitchen ’ s Robata grill . Alongside diners ’ favourites of whole lemon sole and roast monkfish , you ’ ll find three cuts of steak - we opted for the richly marbled ribeye and plump fillet , alongside the house burger .
The Black Angus beef burger was an instant highlight , expertly crafted to elevate the classic burger experience . Built around a perfectly seared , juicy patty , this burger also featured lashings of tender , melt-in-themouth pulled beef cheek , which added a rich , braised depth to each bite , and was topped with creamy Monterey Jack cheese that softened into the warm bun ; all the flavours were then rounded out with a tangy hit from thickly sliced gherkins . The real surprise , however , came from the nduja mayonnaise - a subtle hint of spiciness that added a modern twist and enlivened the robust flavours without overwhelming them .
Sides are not an afterthought at the Pearly Cow ; the beef fat chips were a revelation - crispy on the outside and fluffy on the inside , with a subtle richness from the butterdrenched sliced layers that elevated them beyond your usual side of fries . Adding at least a little veggie goodness , we also opted for the Hispi cabbage , which was finished on the Robata to add a delicate charred sweetness .
Of course , for good meat you need great wine . GM Tom was a true maestro , offering impeccable pairings throughout the evening . His choices elevated the experience , enhancing each dish ’ s unique flavours without overpowering them , and his passion and knowledge shone through with every recommendation , adding an educational element to our indulgence , which then continued with dessert . In starter style , we opted to share across the table , alternately sharing moreish bites of bittersweet Valrhona chocolate tart with pistachio ice cream ; vanilla and mascarpone crème brûlée - the creamy , vanilla-infused custard showcasing just the right level of sweetness and the perfect crack of creamy caramelised sugar ; while the Earl Grey panna cotta was an inspired ending - silky and fragrant , the tea ’ s subtle floral notes were offset with macerated strawberries and raspberries to offer a refreshing finish to the meal .
Pearly Cow doesn ’ t just deliver food , it delivers an experience . From the first aperitif and ‘ ice ’ bite to the last mouthful of dessert , every dish was thoughtfully considered . With warm service , a refined atmosphere and dishes that celebrate both Kent ’ s coastline and British cuisine at large , Pearly Cow is a must-visit for anyone seeking a unique dining experience in Margate . For a cosy night of indulgence by the sea , it ’ s hard to imagine a better choice .
www . pearlycow . co . uk
pearlycowmargate
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