Taking its name from the year Pressleys was founded, 1909 will be located on the top two floors of the building and will serve lunch Tuesday and Wednesday and lunch and dinner Thursday through to Saturday.
The restaurant will be helmed by head chef Jake Northcote-Green, whose CV includes well-regarded Brighton restaurants Plateau and the (now closed) Due South.
The menu is described as produce-led and will change daily in response to seasonality and the availability of ingredients from local suppliers. The selection of small plates will be created with fresh ingredients from “sustainable suppliers and organic farms”, including vegetables from Lanes Organic and Clayton Farm, and fish from a local fisherman.
The East Street restaurant will also serve low intervention wine.