Cora Pearl

Cora Pearl Elevated British comfort food and strong liquor in an historic Covent Garden townhouse.

WILDER WOMEN WIN. Decadent, witty, theatrical and slightly wicked, we chose Cora’s logo from the lavish 1896 edition of ...
04/06/2026

WILDER WOMEN WIN. Decadent, witty, theatrical and slightly wicked, we chose Cora’s logo from the lavish 1896 edition of Aristophanes’s ancient Greek comedy, Lysistrata, illustrated by Aubrey Beardsley. These women are not shrinking violets. They’re knowing, amused, commanding, sensual and often clearly more intelligent than the men around them. There’s a kind of gleeful female complicity running through the drawings: pleasure as power, elegance as rebellion. Heads thrown back, feathers in their caps, they are having a very good time, indeed -  as we hope you will, too.

01/06/2026

‘THAT’S EXTREMELY GOOD and you should definitely try it’. Charred Broccoli, Quail Egg, Sugar Snap, Pecorino & Truffle Cream. A little smoke, a little sweetness, a flicker of truffle, a cloud of Pecorino. The parts are great; the sum of them, greater.

TANTALISING TENTACLES. Cornish Octopus, Confit Jersey Royals, Sobrasada & Sea Purslane. A classic pairing here of tender...
27/05/2026

TANTALISING TENTACLES. Cornish Octopus, Confit Jersey Royals, Sobrasada & Sea Purslane. A classic pairing here of tenderly treated octopus with smoky, spicy, sobrasada, earthy aioli and unctuous confit’d Jersey Royals with their trademark tang. Balanced with the double citrus notes of sumac sauce and a spritz of lemon.

04/05/2026

BEHIND THE SCENES. It’s not often a chef sits down to eat his own menu. Here, CDP Ben digs into a Beetroot Carpaccio and a cut of our splendid sharing Chargrilled Sirloin of Highland Beef & Mojo Verde. ‘A surreal experience’, he mutters, thrilled with the results. Cooked over coals and rested till melting, this tender giant comes with mojo verde, a piquant green sauce of coriander, garlic, oliver oil, vinegar and cumin, originating from the Canary Islands. And of course, a perfectly crisp green salad as well as The Chips. Our version of steak, chips and salad. We challenge you to find better.

02/04/2026

SOFT AND TENDER. Salmon Fishcake, Anchovy Sauce Vierge & Fennel. Delicately poached salmon in a perfectly crisp coat, dressed in classic Provençal style with olive oil, tomato, anchovy, lemon juice and fresh herbs. Topped with mellow aniseed ribbons of fennel.

Harnessing the sour-sharp flavours of classic sauerkraut into the bite of a spring salad. Starring heritage carrots – ve...
17/03/2026

Harnessing the sour-sharp flavours of classic sauerkraut into the bite of a spring salad. Starring heritage carrots – vegetables once so glamourous that ladies of the Stuart court would wear their feathery fronds as plumage, pinning them to hats and brooches. Topped with roasted almonds for a satisfying crunch. Heritage Carrot, Spring Greens, Sauerkraut & Almonds. On the menu now.

YORKSHIRE RHUBARB, BLOOD ORANGE & VANILLA. For centuries rhubarb belonged to the apothecary not the kitchen, a medicinal...
12/03/2026

YORKSHIRE RHUBARB, BLOOD ORANGE & VANILLA. For centuries rhubarb belonged to the apothecary not the kitchen, a medicinal curiosity traded from Asia and prescribed with grave importance. Then the Victorians discovered sugar. Sharp stalks were transformed into the softest pink fools, tarts and puddings.

In Yorkshire, growers discovered that if it was forced to grow in complete darkness, its colour exploded into hot pink. When it hit the plates of fashionable London, a food craze was born. By the time Cora Pearl herself was dazzling society, this most theatrical of vegetables had become a small seasonal luxury. Sharp, elegant, indulgent. Entirely at home in Cora’s world.

WARMTH AND FRAGRANCE. Coconut, Carrot and Coriander Soup. The restorative nature of a beautifully balanced bowl of soup....
01/03/2026

WARMTH AND FRAGRANCE. Coconut, Carrot and Coriander Soup. The restorative nature of a beautifully balanced bowl of soup. Bright carrot, sweet coconut, aromatic coriander. Intense orange, pure white, delicate green. Everything just as it should be.

🔥NEW 9:30pm VALENTINE’S AVAILABILITY🔥For those of you that like the lights low and candles glowing, we’ve opened up some...
11/02/2026

🔥NEW 9:30pm VALENTINE’S AVAILABILITY🔥

For those of you that like the lights low and candles glowing, we’ve opened up some rare late tables at Cora for this Saturday only

BOOK NOW for champagne and Beef Wellington and WHO KNOWS WHAT ELSE !!

Call 020 7324 7722 or online GO x

PEARLESCENT BEAUTY Sea Bream Crudo, Pomelo & Dill. Delicate slices of the freshest bream with the citrus pop of pomelo, ...
03/02/2026

PEARLESCENT BEAUTY Sea Bream Crudo, Pomelo & Dill. Delicate slices of the freshest bream with the citrus pop of pomelo, fragrant bergamot gel and fronds of dill x

02/02/2026

WE LOVE THE DARK DAYS OF WINTER. When the city gets dark, we light up. There are no grey skies in here; we flicker and twinkle our way through these months. It is cosy inside. We will look after you well. We know what it’s like to fight through a dark day, a busy street, time moving ever faster. Step in, slow down, we will bring you a drink, it will be… just right. We will feed you, all comfort and joy. By the time you step out, you will be steady again. Ready x

01/02/2026

LOVE PUFFS Light as air Profiteroles with Seville Orange Cream. A lover’s dessert to share on Valentine’s Day.

CLASS ACT The original martini was gin. Closer to a sweet vermouth cocktail, it was sometimes garnished with lemon peel,...
28/01/2026

CLASS ACT The original martini was gin. Closer to a sweet vermouth cocktail, it was sometimes garnished with lemon peel, sometimes with cherries and often not at all. As drinkers moved towards the more sophisticated dry vermouth, bartenders sought something savoury to balance the sharp, herbal profile. Olives, already common in bars, were a perfect fit. Their saltiness softens the burn of the alcohol, the subtle umami contrasts with scented juniper. A cultural icon was born.

TASTE THESE Our chips. Potatoes, shaved whisper thin and confit’d till melting. Stacked, cooled, cut and fried into oblo...
23/01/2026

TASTE THESE Our chips. Potatoes, shaved whisper thin and confit’d till melting. Stacked, cooled, cut and fried into oblongs of perfect pleasure. Hot and salty and crisp.

22/01/2026

BELOVED BRITISH PUDDING. Mulled Pear & Apple Crumble. Fruit poached in red wine, port, star anise, cinnamon and clove till caramelised. Topped with a buttery, nubby, sweet crumble and finished with a perfect ball of vanilla ice cream.

21/01/2026

SHARE THIS.. on Valentine’s Day. Beef Wellington done right. Beef fillet lovingly encased in mushrooms cooked down for hours with shallots and thyme, prosciutto, savoy cabbage, a delicate pancake and finally, the flakiest pastry. Cooked till perfectly pink within, buttery, flaky and crisp on the outside. No shortcuts here. Last few tables still available for February 14. Book now.

18/01/2026

THE KITCHEN IS A THEATRE. The actors know their lines. Knives that chop, fast and true. Spoons that stir till smooth. The pan, the tongs, the heat to seal, caramelise, turn. On to the plate, over the pass, out to the table. Places!

11/01/2026

MEET CORA’S MILK & COOKIES. Warm and cold, soft and smooth. Always with ice cream. And cream. Always on the menu.

08/01/2026

MORSELS OF TEMPTATION. Our Bar Snacks. The snap and crunch of a crisp Cheese Straw. The juice and salt of a fat, green olive. The crack of Salted Almonds. The sharp tang of our House Pickles. The glorious scent of a Brie and Truffle Croquette. The unctuous pleasure of Whipped Cod’s Roe. Take your pick or try them all.

Address

30 Henrietta Street
London
WC2E8NA

Opening Hours

Tuesday 12pm - 3pm
5:30pm - 10:30pm
Wednesday 12pm - 3pm
5:30pm - 10:30pm
Thursday 12pm - 3pm
5:30pm - 10:30pm
Friday 12pm - 3pm
5:30pm - 10:30pm
Saturday 12pm - 3pm
5:30pm - 10:30pm
Sunday 12pm - 3:30pm

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