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Pearl Bar
Address 252 High Holborn, WC1V 7EN
Tel 020 7829 7000
Website: http://www.pearl-restaurant.com/
Price £0.00 Wine £19.00 Champagne £39.00
Opening Hours Mon-Sat 11am-4pm 5-11pm
The bar at Pearl in the Renaissance Chancery Court hotel is a deliciously glamorous affair. The design team behind Nobu and The Metropolitan have used the pearl muse to full effect. Pearl, a glamorous destination restaurant and bar from the creative team who designed Nobu, the Metropolitan and most recently Le Cercle, opened in June 2004 in Holborn. Carrying the heritage of its past into new glamour, the name Pearl is inspired by its original site as the former banking hall of the Pearl Assurance Building.
Tables are inlaid with mother-of-pearl, string upon string of pearls hang from the ceiling, while booths are made of walnut wood, all lending a pleasantly rarefied ambience to the business of leisurely drinking. The bar holds an exquisite selection of wines preserved by the Cruvinet System. This allows an offering of 32 of the world's best wines by the glass, so that everyone has the opportunity to sample some of the most exclusive wines money can buy. Drinks are placed on handmade tables with Mother of Pearl inlay which can be savoured from the comfort of bespoke leather seats. For a quiet drink away from the hustle and bustle of the bar, there are secluded walnut booths.
Appropriately priced cocktails include classics, and imaginative twists on classics, alongside a fine selection of blended scotches, single malts and Canadian whiskies. Oenophiles will be delighted by the choice of over 30 fine global wines served by the glass.
The Head Chef Jun Tanaka, star of new Channel 4 show Cooking It, has previously worked for Marco Pierre White at the Oak Room and Phil Howard at The Square. Followers of this exciting young chef believe he has finally got the restaurant he deserves. Working alongside him is Michael Davis, Head Sommelier, whose experience includes Le Pont de la Tour and Rules restaurant. Dishes on offer might include: tartare of wild salmon with oscietre caviar, white onion puree and salad of fresh herbs; thinly sliced monkfish with a herb risotto and gratin of clams, caper and lemon dressing.
