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 drink with no charge.
If you aren't staying at No. 124, or 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 a drink.
Available Monday - Friday 7.30 - 10.30am and Saturday & Sunday 8 - 10.30am
START THE DAY
Tea or coffee of choice 4
Freshly squeezed / pressed juices 4
EGG BENEDICTS
All served on toasted English muffin, poached eggs and hollandaise sauce (and vegan hollandaise is available)
Benedict - dry cured Sussex ham 15
Royale - smoked salmon 15
Florentine - Wilted spinach 13
Neptune - Sussex brown & white crab 15
Pearly Cow English Breakfast 18
Dry cured bacon, breakfast sausage, Stornoway black pudding, grilled plum tomato, flat mushroom, hash brown, GuestHouse beans, two eggs any style
Pearly Cow Vegan breakfast 17
Vegan bacon, vegan sausage, avocado, scrambled tofu, flat mushroom, grilled plum tomato
Shakshuka eggs - poached eggs, crumbled White Lake feta, sough dough toast 14
Smoked salmon, scrambled eggs, rye bread 15
Smashed avocado on sough dough toast, poached eggs, crumbled White Lake feta, mixed seeds, rye bread 14
Belgian waffle, Banana, maple syrup, toasted almonds 12
TACOS
Roasted red pepper, goats curd, olive, sweet onion gel 3.5 (V)
Salted cod & crab, preserved lemon, nori mayonnaise 4.5
Beef fillet tartare, Dijon mustard 5.5
Lobster, apple, fennel 5.5
OYSTERS
Whitstable oysters 4.5
Lindisfarne 5
Jersey 4.5
Merlot vinegar, shallot & lemon 5
NIBBLES
Homemade pork scratchings, apple sauce 5
Freshly baked bread, salted beef dripping butter 4.5
Gordal Reigner olives 5.5 (GF) (PB)
ICE
Red mullet terrine, escabeche dressing 14 (GF)
Scallop cured in yuzu and cucumber 20 (GF)
Poached langoustines, shiso dressing 18
Carpaccio of venison, horseradish ice-cream 18
Beetroot carpaccio, pickled radish, coconut dressing 12 (PB)
SMALL PLATES
The Pearly Cow
45-day aged fillet of beef tartare, Exmoor caviar, oyster cream, charred sourdough 16
Pig cheeks, carrots and five spice 12
Wood fired scallop, cauliflower, brown butter 16
Garlic wild mushrooms on toast, poached hen's egg 18
Chargrilled octopus, romesco sauce 15
FIRE
45-day salt-aged steaks
8oz Fillet 38 | 12oz Ribeye 36 | 10oz Sirloin 28
Served with peppercorn, chimichurri or Béarnaise sauce, glazed onion, herb crusted bone marrow
Slow braised short rib of Sussex wagyu, pommes mousseline 28
Skate, suckling pork belly, sprout tops 27 (GF)
Half wood fired lobster, parsley and dill butter 35 (GF)
Grilled cauliflower, miso butterbean, pomegranate 18 (GF) (PB)
Wild mushroom and farro risotto with British truffles 22 (V)
Beef fat chips, Dijonnaise, chives 8 (GF)
Skin on fries 6 (GF) (PB)
Pommes mousseline 6
Rocket and fermented grain salad, soy dressing 6 (GF)(PB)
Charred Hispi cabbage, ranch dressing, crispy onions 6 (PB)
Roasted balsamic glazed beets 6 (PB)
Butternut squash wedge, tandoori seeds 6 (PB)
Truffle and red wine sauce, Chimichurri or Peppercorn sauce 4.5 (GF)
Whole grilled monkfish tail 70
mussel, saffron
36oz salt-aged Côte de Boeuf 89
served with peppercorn, chimichurri and Béarnaise sauce, glazed onion, bone marrow butter (GF)
Rolled porchetta 50
roast apples, fennel, cider sauce
Wonder-filled sweet treats, using the best seasonal and local ingredients.
Mascarpone crème brûlée
sour cherry sorbet 12
Chocolate negus
milk ice cream, nibbed cacao 12
Mirabelle plum soufflé
Mirabelle ripple ice cream 11
Raspberry trifle
pistachio, white chocolate 12
Selection of Sussex cheeses
crème fraîche and calvados ice-cream 25
Caramelised apple tart (for two)
walnut and raisin bread and chutney 14
Selection of ice creams and sorbets
3 per scoop
Tuaca truffles
Valrhona chocolate truffles finished with tuaca 4
TACOS
Roasted red pepper, goats curd, olive, sweet onion gel 3.5 (V)
Salted cod & crab, preserved lemon, nori mayonnaise 4.5
Beef fillet tartare, Dijon mustard 5.5
Lobster, apple, fennel 5.5
OYSTERS
Whitstable oysters 4.5
Lindisfarne 5
Jersey 4.5
Merlot vinegar, shallot & lemon 5
The Pearly Cow
45-day aged fillet of beef tartare, Exmoor caviar, oyster cream, charred sourdough
Beetroot carpaccio, pickled radish, coconut dressing (PB)
Trio of Tacos
Salted cod & crab, preserved lemon, nori mayonnaise,
Lobster, apple, fennel, roasted red pepper
Goats curd, olive, sweet onion gel
Butternut squash soup with coconut yogurt (VE)
Sussex Wagyu Beef Topside
Half Roast Chicken
Rolled Porchetta , roast apples, fennel
Nut Roast (V can be VE upon request)
all served with
Roast potatoes, Yorkshire pudding, cauliflower cheese, roast carrots, red cabbage, greens & gravy
Mascarpone crème brûlée
sour cherry sorbet
Raspberry trifle
pistachio, white chocolate
Selection of British cheese
Walnut and raisin bread crackers
3 scoops of ice cream or sorbet
Rhubarb, blackberry and apple crumble to share
served with custard & milk ice cream
Served from 12:30 - 7:30pm
two courses: £32 | three C=courses: £40
Garlic & cheese pizza bread (V)
Vegetable crudites & red pepper hummus (V)
Homemade fish goujons, battered or grilled
tenderstem broccoli, fries or new potatoes
Grilled chicken with fries or new potatoes, tenderstem broccoli
Trenchmore beef burger or cheeseburger, fries, tenderstem broccoli
Margarita pizzette (V)
(tomato and buffalo mozzarella or mozzarella)
Cheese & tomato pasta (V)
Two scoops of ice cream (V)
Chocolate brownie
Fruit plate (V)
7 - 14 years 2 courses 10 | 3 courses 14
6 & under eat free with smaller portions
Join the Taco Club! For just £15, you can get two tacos and a Margarita of your choice every Thursday.
So gather your amigos and book today!
Served every Thursday, 4 - 6.30pm
Choose from:
Roasted red pepper, goats cheese, olive (V)
Salted cod & crab, preserved lemon
Beef fillet, pomegranate, mustard
available Monday - Thursday 5 - 6pm
Friday noon - 3.30pm
two courses 28 | three courses 32
Starters
Seabass tartare, lime crème fraîche and caviar
Beetroot carpaccio, pickled radish, coconut dressing (PB)
Carpaccio of venison, horseradish
Garlic wild mushrooms on toast, poached hen’s egg (V)
Mains
Sussex Wagyu bavette, fries, herb crusted bone marrow, glazed onion
Skate, suckling pork belly, sprout tops (NGCI)
Grilled cauliflower, miso butterbeans, pomegranate (NGCI)
Rolled porchetta, crispy ratte potatoes, roast apples, fennel, cider sauce
Desserts
Two scoops of Sussex ice cream or sorbet
3 British cheeses, walnut and raisin bread, crackers
Chocolate Negus, milk ice cream, nibbed cacao
Raspberry trifle, pistachio, white chocolate
