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26/06/2026
Sometimes, a day calls for very specific things: black coffee, a breezy cycle, a quiet book. Today is definitely a day for an ice-cold Triple Vintage in our air-conditioned and jazz-drenched oasis of a cocktail bar. Yes, this beauty hits the spot. Call us now and ask for Table 33 x
24/06/2026
FROM BRIXHAM WITH LOVE.
Wild Sea Bass, Fire Roasted Courgettes, Goat’s Curd & Mojo Verde. We serve this most delicate of fish under a crisp shard of skin. With a courgette flower stuffed with goat curd, battered in tempura and dropped into hot oil until just golden. Mojo verde spooned over, herb-bright and acidic, with confit chilli to finish. Bass at its best.
19/06/2026
BEST OF BRITISH.
Strawberries drenched in cold, double cream. What summer was made for. On the menu for those who ask.
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.
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.
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.
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.
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.
Address
30 Henrietta Street
London
WC2E 8NA
Option 1 - Public Transport:
Take the tube to Covent Garden station and walk down Garrick Street, then take a right on Maiden Lane until you reach Henrietta Street. The restaurant is located a few doors down on the left-hand side.
Option 2 - Driving/Parking:
Drive towards the Strand and turn onto Surrey Street, continue until you reach Tavistock St and turn left. Take a right onto Southampton St, then left onto Maiden Lane before turning right onto Bedfordbury. Then, turn left again onto Henrietta Street where the restaurant is located. There are public parking garages available nearby, including NCP in Drury Lane or Q-Park in Chinatown.
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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What people say
Cora Pearl is a must-visit restaurant in London's historic Covent Garden townhouse. The elevated British comfort food and strong liquor are sure to satisfy your cravings. The restaurant has received high praise for its delicious drinks, including the "Best Bloody Mary" according to a reliable source. The General Manager Ruby is known for her love of Billecart Salmon Rose Champagne and her impressive peacock impression. Cora Pearl also offers a taste of New Orleans with their Vieux Carré cocktail. If you're feeling nostalgic, try their Coronation Chicken Buns while sipping on a Bad Kitty cocktail. Don't miss out on the fun during special events like the Coronation weekend celebration. And if you're a dog owner, bring your furry friend along as Cora Pearl is dog-friendly! Book now for an unforgettable dining experience at Cora Pearl on Henrietta Street.
