Friday & Saturday - 12.30 - 3pm
Monday - Saturday - 6 - 8:45pm
APERITIFS
Boozy Cow 14
Wagyu beef fat washed Makers Mark, house made Amaro, Cointreau
Grapefuit and Cinnamon Margarita 13
Olmeca Altos, Cointreau, lime, grapefruit, cinnamon
Paddington’s Choice 14
Beefeater, St Germain, house made marmalade
Chapel Down Brut Reserve, Kent 15
OYSTERS
Merlot vinegar, shallot and lemon (NGCI)
Please ask for today ’s selection
Each 5.5
Half dozen 27 | Dozen 50
NIBBLES
Freshly baked bread, salted beef dripping butter 5
Gordal Reigner olives 6 (NGCI) (PB)
Padron peppers 7 (NGCI) (PB)
Popcorn chicken, nduja mayo 8
SMALL PLATES
Trio of Tacos 18 (NGCI)
Smoked trout and horseradish
Beef fillet and Dijon mustard
Goats curd and fig
Steak tartare, egg yolk, crisps, charred sourdough 18
Crevette and lobster cocktail, Marie rose sauce 21 (NGCI)
Hand dived scallop, black pudding, bacon crumb 22
Burnt end croquette, roast chilli sauce, pickled shallots 17
Mushroom parfait, pickled enoki, sourdough toast 18 (V)
TO SHARE
1kg salt-aged Côte de Boeuf 110 (NGCI) served with
peppercorn, chimichurri and Béarnaise sauce, glazed onions, herb crumbed bone marrow
1kg Porterhouse Steak 125 (NGCI) served with
peppercorn, chimichurri and Béarnaise sauce, glazed onion, herb crumbed bone marrow
Surf & Turf 105 (NGCI)
Whole lobster, 225g fillet, fries, green salad, Béarnaise sauce
FIRE
All our meats are cooked over flame on our Mibrasa grill
45 Day salt-aged Steaks
225g Fillet 45 | 340g Ribeye 45 | 280g Rump 35
480g Sirloin on the bone 70 (NGCI)
all served with peppercorn, chimichurri or Béarnaise sauce,
glazed onion, herb crumbed bone marrow
Add a half lobster with garlic butter 30 (NGCI)
Slow braised short rib of Sussex wagyu, dauphinoise purée, spinach 35 (NGCI)
Charcoal roasted Delica pumpkin, vegan stracciatella, wild mushrooms, kale 24 (NGCI) (PB)
Flame roasted half chicken, hot honey glaze, cavolo nero 28 (NGCI)
Market fish of the day (market price)
Beef fat chips, Dijonnaise, chives 9 (NGCI)
Skin on fries 6 (NGCI)
Dauphinoise mashed potatoes 6 (NGCI)
Creamed spinach 6 (NGCI)
Grilled hispi cabbage, ranch dressing, crispy onions 6 (V)
Chicory, orange and walnut salad 6 (NGCI) (PB)
Wonder-filled sweet treats, using the best seasonal and local ingredients
Banana souffle 12
toffee sauce, vanilla ice cream
(please allow up to 20 minutes cooking time)
Mascarpone creme brulee 12
cherry sorbet (NGCI)
Hot chocolate fondant 13
hazelnut ice cream
Raspberry and white chocolate trifle 12
candied hazelnuts
Selection of Sussex cheeses 14
walnut and raisin bread, chutney
Tuaca truffles (NGCI) 4
Valrhona chocolate truffles finished with Tuaca
Ice creams and sorbets (NGCI) 3 per scoop
DESSERT WINE AND COCKTAILS
Finca Antigua Moscatel 9
stone fruits, jasmine, apricot (75ml)
La Fleur D'or, Sauternes 11
rich peach, honey, caramel (75ml)
Gingerbread Espresso Martini 13
Dedbest gingerbread liqueur, Kahlua, Baileys, espresso, salted caramel
An Apple a Day 14
Calvados, Havana Especial, Allspice Dram, apple
Back by popular demand! In addition to our a la carte menu, we'll be offering roasts every Sunday.
Limited availability so once they're gone, they're gone.
Oysters (NGCI)
Whitstable, Lindisfarne or Jersey oysters
Merlot vinegar, shallot & lemon
5.5 each Half Dozen 27 Dozen 50
Please ask your server for our oysters of the day
Freshly baked bread and salted beef dripping butter 5
Gordal Reigner olives 6 (NGCI) (PB)
Crevette and lobster cocktail, Marie rose sauce (NGCI)
Mushroom parfait, charred sourdough (V)
Trio of Tacos
Salted cod & crab, preserved lemon, nori mayonnaise
Dill cured salmon, Dijon dressing
Roasted red pepper, goats curd, olive, sweet onion gel (V)
Choose between
Trenchmore roast beef, horseradish, charred carrot
Half roast chicken, bread sauce, charred carrot
Pork belly, apple sauce, charred carrot
Vegetable nut roast (V can be PB upon request), charred carrot
served traditionally with roast potatoes, Yorkshire pudding,
cauliflower cheese, seasonal vegetables and gravy
Choose between
Mascarpone crème brûlée,
sour cherry sorbet (NGCI)
Selection of British cheese,
walnut and raisin bread crackers
Blackberry and apple crumble, custard & milk ice cream (PB, NGCI)
Three scoops of ice cream or sorbet (NGCI)
2 COURSES 38 | 3 COURSES 45
Served from 1 - 7:45pm
Vegetable crudites & red pepper hummus (V)
Chicken Caesar taco
Choose from
Sussex beef topside, charred carrot
Pork belly, apple sauce, charred carrot
Roast chicken, charred carrot
Vegetable nut roast (V can be PB upon request)
served traditionally with roast potatoes, Yorkshire pudding,
cauliflower cheese, seasonal vegetables & gravy
Two scoops of ice cream (V)
Chocolate brownie and vanilla ice cream
Mini apple and blackberry crumble served with custard & milk ice cream
7 - 14 years 2 courses 16 | 3 courses 20
6 & under eat free with smaller portions
Available from Monday, 17th November
Monday - Thursday 5.30 - 6.30pm and Friday 12.30 - 3.15pm
Duo of Tacos
Smoked trout and horseradish
Goats curd and fig (NGCI)
Mushroom parfait, pickled enoki, charred sourdough (V)
Burnt end croquette, roast chilli sauce, pickled shallots
Sussex wagyu bavette, fries and peppercorn sauce
Upgrade to rib eye +18
Flame roasted half chicken, hot honey glaze, cavolo nero (NGCI)
Charcoal roasted Delica pumpkin,
vegan stracciatella, wild mushrooms, kale (NGCI, PB)
Sides
Beef fat chips, Dijonnaise, chives (NGCI) 9
Skin on fries (NGCI, PB) 6
Dauphinoise mashed potatoes (NGCI, V) 6
Creamed spinach (NGCI, V) 6
Charred hispi cabbage, ranch dressing, crispy onions (V) 6
Chicory, orange & walnut salad (NGCI, PB) 6
A selection of British cheeses, chutney, crackers
Choc au pain cake, vanilla ice cream
Two scoops of ice cream or sorbets (NGCI)
Two courses 28 | Three courses 32
Vegetable crudites & red pepper hummus (V)
Chicken Caesar taco
Cheese and tomato pasta
OR
Homemade fish goujons (battered or grilled)
Grilled chicken
Trenchmore beef burger or cheeseburger
all served with tenderstem broccoli, fries or new potatoes
Two scoops of ice cream (V)
Chocolate brownie
Fruit plate (V)
7 - 14 years 2 courses 11 | 3 courses 15
6 & under eat free with smaller portions
If you are a resident guest at No. 124 and are staying on a price that includes breakfast, you can enjoy a two-course breakfast and drinks as part of your stay.
If you are staying at No. 124 on a price that does not include breakfast, you can order a la carte, or opt to pay £25 to enjoy two-courses and drinks.
Available Monday - Friday 7.30 - 10.30am and Saturday & Sunday 8 - 10.30am for residents at No. 124 only.
COFFEE & JUICE
Tea or coffee of choice 4
Freshly squeezed / pressed juices 4.5
All butter croissant 4.5
Pain au chocolat 5
Sourdough toast with butter & perserves 4
Chia seed, mango & coconut pot (VE) 6.5
Selection of cereals with choice of milks 4
Seasonal fruit bowl (VE) 6.5
Greek or plant-based yoghurts with granola & fruit compote 6.5
Eggs
All served on toasted English muffin, poached eggs, hollandaise sauce (vegan hollandaise available)
Benedict, Dry cured Sussex ham 16
Royal, Smoked salmon 16
Florentine, Wilted spinach 14
Neptune, Sussex brown & white crab 16
Shakshuka
Poached eggs, crumbled White Lake feta, sourdough toast 15
English Breakfast
Dry cured bacon, breakfast sausage, grilled plum tomato, flat mushroom, hash brown, house beans, two eggs any style 18
+ add black pudding
Vegetarian Breakfast
Vegan bacon, vegan sausage, flat mushroom, grilled plum tomato, hash brown, house beans, two eggs any style (can be omitted to make the breakfast vegan) 17
Smoked Salmon and Scrambled Eggs on rye bread 16
Smashed Avocado on rye toast, poached eggs, crumbled White Lake feta, mixed seeds 14
CLEVER COW is back!
2 courses £28 / 3 courses £32
Come feast on tacos, Sussex Wagyu bavette, flame-roasted chicken and more. Choose from three starters, three mains and three desserts.
Monday-Thursday 5:30-6:30
Friday 12:30-3:15pm
Just some of the dishes you can enjoy on our new daily menu!
📸: @restaurantsbrighton @ellenrichardsonphotography
Time to get the bauble rolling? Host your own private get togethers with us or, if you`re looking further, ahead, let us host you as celebrate the new year!
Stirring at noon to swirling at night
📸 @oliviafarahfood @lateef.photography
Add a half lobster with garlic butter to any steak for £30 if you feel like having both!
Steak tartare, egg yolk and crisps and charred sourdough for dipping or spreading onto
This weekend?
Our sides are always part of the roast, no extra costs unless you want seconds!
Shucked and served on ice. Ask for today’s selection when you dine with us!
Swipe to see one of our new dishes. Flame roasted half chicken, hot honey glaze, cavolo nero
Since day one we`ve always cooked our steak simply over open-flame 🔥
International Chef`s Day with our Head Chef Andy
Trenchmore roast beef, horseradish, charred carrot
Ready to tuck in?
Our new autumn menu is LIVE. New dishes but don`t worry, your favourite beef fat chips are still on there 🔥
Take your festive business meetings and events up a notch with glamorous interiors and daydream-inducing food 😉 party season is coming up, be prepared
Merlot vinegar, shallot and lemon 🦪
Glass of sparkling optional but always recommended 😉
