Friday & Saturday - 12.30 - 3pm
Monday - Saturday -  6 - 8:45pm

 WHILE YOU WAIT

APERITIFS

Seaside Martini 15
Brighton Gin, noori Vermouth, pear Eau de vie

Grapefruit 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)

 MAINS

 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)

SIDES

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)

 DESSERTS

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. 

WHILE YOU WAIT

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)

STARTERS

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)

ROASTS

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

DESSERTS

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

PEARLY CALVES
 
WHILE YOU WAIT

Vegetable crudites & red pepper hummus (V)
Chicken Caesar taco

 MAIN EVENT

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

 PUDDING

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

 CLEVER COW MENU

Monday - Thursday 5.30 - 6.30pm and Friday 12.30 - 3.15pm

STARTERS

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

MAINS

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

SWEETS

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

PEARLY CALVES
 
WHILE YOU WAIT

Vegetable crudites & red pepper hummus (V)
Chicken Caesar taco

 MAIN EVENT

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

 PUDDING

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

 BREAKFAST MENU

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.

START THE DAY

COFFEE & JUICE

Tea or coffee of choice 4

Freshly squeezed / pressed juices 4.5

KICK THINGS OFF

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

HOT STUFF