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

APERITIFS

Fat Chance 14
Beef fat-washed Elijah Craig, Averna Amaro, sweet vermouth, walnut bitters

Pepper Me This 14
Pink pepper-infused Absolut, cucumber & capsicum cordial, soda

West Pear 14
Pear-infused pisco, Italicus, citric cordial, orange bitters, Prosecco

Chapel Down Brut Reserve, Kent 15

WHILE YOU WAIT

Oysters
Merlot vinegar, shallot and lemon
Please ask for today ’s selection
Each 5.5
Half dozen 27 | Dozen 50

Freshly baked bread, salted beef dripping butter 5

Popcorn chicken, hot honey 6

Short rib croquette bites, Dijonaise 6

Padron peppers 6

Duo of tacos 8
Cured salmon, dill, Dijon
Beef fillet tartare

SMALL PLATES

Steak tartare, egg yolk, grilled sourdough,
smoked mayonnaise 18

Grilled prawns, cowboy butter 16

Three local scallops, beef fat garlic butter 18

Braised pig cheeks, celeriac pureé 14

Charred mackerel, malted yogurt, dill oil 10

Octopus carpaccio, fermented chilli, olive oil 10

Compressed watermelon, truffle goats cheese, padron peppers 10

 MAINS

 TO SHARE

1kg salt-aged Côte de Boeuf 110 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, chimichurri or Béarnaise sauce and
herb crumbed bone marrow 

Add a grilled prawns 5.5 each

Short rib of Sussex wagyu, polenta, wild mushroom sauce 30

Whole grilled local plaice, cider and roast fosh cream, samphire 25

Charcoal grilled brined poussin,
burnt leeks, roast garlic and parsley 28

Round courgette stuffed with wild mushrooms and feta,
roast tomato 24 (PB)

Market fish of the day (market price)

SIDES

Beef fat chips, Dijonnaise, chives 9

Skin on fries 6

Duaphinoise gratin 6 

Creamed spinach 6 

Creamed spinach 6 

Tenderstem broccoli, parsley butter 6

Roast squash, pumpkin seed pesto 6

Rocket and parmesan salad 6 

 DESSERTS

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

Pearlybocker Glory 10
vanilla and chocolate ice cream, salted caramel sauce, fudge, chocolate cake, Italian meringue

Dubai chocolate soufflé 10
pistachio ice cream (NGCI) 
(please allow up to 20 minutes cooking time)

Mascarpone crème brûlée 9
cherry sorbet (NGCI) 

Cherry Bakewell tart 8
clotted cream

Selection of British cheeses 12
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)

Espresso Zestini 14
Citron vodka, Tuaca, crème de cacao, espresso, vanilla, citron cream

WHILE YOU WAIT

Oysters
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  (PB)

STARTERS

Crevette and lobster cocktail, Marie Rose sauce 

Smoked cod’s roe, flatbread, dill oil 

Compressed watermelon, truffle goats cheese, padron peppers

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 

Selection of British cheese,
walnut and raisin bread crackers

Apple and raspberry crumble,
custard & milk ice cream (PB)

Three scoops of ice cream or sorbet

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.

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

Christmas day Lunch

TACOS

Orange cured salmon taco
Goats cheese, pistachio and truffle honey taco

TO BEGIN

Poached lobster and salmon terrine
chive crème fraîche

Braised pig cheeks, celeriac

Butternut raviolo, sage butter

THE MAIN EVENT

Roast breast of honey glazed turkey,
goose fat roast potatoes, braised red cabbage, buttered sprouts, heritage carrots
sundried cranberry sauce

Seabass
fennel, basil mashed potatoes, lobster sauce

Cashew and pistachio Wellington,
roast potatoes, braised red cabbage, buttered sprouts, heritage carrots
sundried cranberry sauce

CHEESE

Stilton, walnut and sultana bread

DESSERTS

Sticky toffee soufflé, toffee sauce, vanilla ice cream

Christmas pudding parfait, brandy anglaise

Lemon tart, lemon sorbet

TO FINISH

Rum and raisin truffle, mini mince pies

130 per adult
65 per child aged 3 - 12

New Year's Eve

for tables at 5.30pm or earlier

TO BEGIN

Duck liver and smoked duck terrine, date chutney, brioche

Woodfired scallops, roast cauliflower, chive butter sauce

Pressed leeks, truffle dressing

THE MAIN EVENT

Fillet of beef
beef fat chips, roast carrots, Bordelaise sauce

Seabass
aubergine imam bayildi, red wine sauce

Goats cheese, spinach and walnut pithivier,
baby carrots, red wine butter sauce

DESSERTS

Cherry crème brûlée, cherry sorbet

Chocolate fondant, hazelnut ice cream

TO FINISH

Tuaca truffles, fennel biscuits (V)
Tea and coffee

90 per adult  | 45 per child aged 3 - 12

New Year's Eve

for tables from 8pm

TO BEGIN

Orange-cured salmon taco (NGCI, DF)
Goats cheese, pistachio and truffle honey taco (NGCI, V)
Oysters with shallot and merlot vinegar (NGCI, DF)

STARTERS

Duck liver and smoked duck terrine, date chutney, brioche

Woodfired scallops, roast cauliflower, chive butter sauce

Pressed leeks, truffle dressing

THE MAIN EVENT

Fillet of beef
beef fat chips, roast carrots, Bordelaise sauce

Seabass
aubergine imam bayildi, red wine sauce

Goats cheese, spinach and walnut pithivier,
baby carrots, red wine butter sauce

CHEESE

Tunworth, apple chutney, walnut bread

DESSERTS

Cherry crème brûlée, cherry sorbet

Chocolate fondant, hazelnut ice cream

TO FINISH

Tuaca truffles, fennel biscuits
Tea and coffee

130 per person