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

 WHILE YOU WAIT

APERITIFS

Boozy Cow 14
Wagyu beef fat washed Makers Mark,
house made Amaro, Cointreau

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

SMALL PLATES

Barbequed large prawns, paprika butter, hot sauce 16 (NGCI)

Wagyu short rib croquette, chilli, shallot, miso 11

Beef tartare, egg yolk, crisps 18

Monkfish carpaccio,
nori, lime, sliced padron pappers 12 (NGCI)

Shaved beetroot, coconut, coriander 8 (NGCI, PB)

 MAINS

 TO SHARE

1kg salt-aged Côte de Boeuf 115 (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

FIRE

All our meats are cooked over flame on our Mibrasa grill

45 Day salt-aged Steaks

225g Fillet 45 | 340g Ribeye 45 | 300g Sirloin 35

all served with peppercorn, wild garlic butter or Béarnaise sauce,
herb crumbed bone marrow 

Add a large prawn 5.5 each

Slow braised Trenchmore short rib, buttered mash, spinach 35 (NGCI)

Charcoal roasted Delica pumpkin, vegan stracciatella, wild mushrooms, kale 24 (NGCI) (PB)

Flame roasted half chicken, artichoke, asparagus, mustard 28 (NGCI)

Line caught cod, mussels, samphire, saffron 29 (NGCI)

Market fish of the day (market price)

SIDES

Beef fat chips, Dijonnaise, chives 8 (NGCI)

Skin on fries 6 (NGCI)

Mashed potatoes 6 (NGCI)

Salt baked beetroot, feta, parsley 6 (NGCI)

Roasted carrots, pesto 6 (NGCI)

Purple sprouting broccoli, wild garlic butter 6 (NGCI)

Mixed green salad 6 (NGCI)

 DESSERTS

Wonder-filled sweet treats, using the best seasonal and local ingredients

Banana soufflé 12
toffee sauce, vanilla ice cream
(please allow up to 20 minutes cooking time)

Mascarpone crème brûlée 12
cherry sorbet (NGCI) 

Hot chocolate fondant 13
hazelnut ice cream 

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 14
Dedbest gingerbread liqueur, Kahlua, Baileys, espresso, salted caramel

An Apple a Day 14
Calvados, Havana Especial, Allspice Dram, apple

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)

Monkfish carpaccio, nori, lime, sliced padron peppers

Shaved beetroot, coconut, coriander (PB)

ROASTS

Choose between

Trenchmore roast beef, horseradish,

Half roast chicken, bread sauce

Pork belly, apple sauce

Vegetable nut roast (V can be PB upon request)

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 12.30 - 8pm

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

STEAK NIGHT

Every Wednesday 5.30 - 8.45pm

TO START

Shaved beetroot, coconut cream and coriander  +5

THE BUTCHER'S CUT

Rump heart steak 22
Our steak is sourced from Trenchmore Farm, West Sussex,
less than 20 miles away

Served with fries, green salad or purple sprouting with wild garlic butter

Choose your sauce - peppercorn or wild garlic butter

TO FINISH

Trio of chocolate mousse +5
Pick your topping - Popping candy, biscuit crunch or meringue

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