Menu

STARTERS.

BURRATA CON GRANITA DI POMODORO.              £12

True, fresh, young Italian burrata served on a ‘To the Rise’ toasted sourdough with 

grated frozen tomato shavings with our homemade basil oil. .  (GF,V)

SALMONE SALMATO.            £12

A fresh locally supplied Salmon, salt cured, caper berries, our red onion pickles  and a home 

cured lemon puree, served with our new parsley oil and toasted sour dough. (V,VG)

PATE DI FEGATINI RUSTICO TOSCANO.             £12

Our homemade smooth chicken liver paté infused with anchovies and capers topped with 

a tarragon and parsley salsa verde butter, served with three pieces of toasted sourdough. 

BOARDS.

SUSSEX CHEESE

Our cheese board consists of four, very local, Sussex cheese perfectly selected

to compliment each other. Seven Sisters is a mild delicate sheeps cheese with a seaweed

rind. Little Sussex is also a sheeps cheese but soft and punchy. Duddleswell is a

local delicious creamy cheddar. The renowned Pevensey Blue, probably the best blue

cheese ever made, all served with our homemade red onion and cucumber pickles,

our homemade chutney and cripsy crackers. Comes as a sharing board for two.  (V)

MAINS.

BEEF SHIN TAGLIATELLE RAGU              £22

Our ragu is cooked over 12 hours. The first day we cook the beef shin for

8 hours with the bone. The bone marrow melts into the sugo and develops the flavour.

We then leave it to rest over night whilst making a stock with the bones to be

re-introduced back into the ragu. The tagliatelle is made fresh every morning.  (GF)

RISOTTO CREMA DI GAMBERI               £23

A special traditional and authentic risotto made with a langoustine bisque stock,  

king prawns, shrimp, leeks and debased with white wine, served with fresh parsley 

infused olive oil and garnished with a whole large tiger king prawn..  (P, VG)

SPAGHETTI ALLA CARBONARA.             £19

Our Carbonara is made with Sussex guanciale from Mangalitsa pigs, a Hungarian

three quarter wild boar breed. These pigs are free to roam in 25 acres of woodland

in Eridge, Sussex.  (GF, V, VG)

THE POCO.                    £19

You will find our poco being made fresh every morning in the window. It is born from

small osterias around Bologna where they make the labour intensive tortelloni, a

filled pasta. We start with rolling out a sheets of fresh pasta and then pipe in a

Sussex ricotta and parmesan with flat leaf parsley filling and close the pasta then,

fry sage leaves in butter to create a sage butter baste. (V)

INSALATA DI PANZANELLA.                                      £16

On a bed of rocket, red radicchio, white cabbage tossed through with a wild garlic  

pesto dressing then topped with salted italian cherry tomatoes and chunky soft 

lumps of sour dough, finished with our basil infused extra virgin olive oil and some 

fresh tomatoes.  (VG, V, GF)

THIS WEEKS SPECIAL

RAVOILI DI CACIO PEPE E PESTO DI AGLIO SELVATICO                                              £22

Handmade ravioli with a cacio pepe, a filling comprised of pecorino cheese, 

butter milk and black pepper covered in a locally foraged wild garlic pesto.    (N, V)

DESSERTS.       £12

HOMEMADE SICILIAN LEMON SORBET served with a cold shot of vodka. (GF, V)

ORANGE AND ALMOND SANTIAGO CAKE with orange syrup and mascarpone. (GF, V, N)

TIRAMISU. (V)

TIRAMISU RASPBERRY. (V)

AFFOGATO served with our homemade vanilla cream gelato and amaretto. (V)

CHOCOLATE TORTA WITH AN ALMOND BISCUIT BASE  served with a raspberry coulet and mascarpone cream (V,N)

N - Contains nuts

GF - Gluten free version available

V - Vegetarian version avaiable

VG - Vegan version available (we make our own vegan cheese)

P - Contains fish