STARTERS.

PEPERONI ROMANI RIPIENI DI RICOTTA E PINOLI               £8

A roasted romano red pepper stuffed with local Sussex ricotta, feta and toasted pine nuts 

laid on a  bed of salsa verde and topped with anchovies and served with a piece of freshly 

baked bread   

Our perfect wine paring - Colli Orientali del Friuli, Ronchi di Cialla, Venezia   2014   glass  £16  bottle  £85      P,M (GF,P)

STRACCIATELLA CON FAVE, MENTA FRESCA E NOCI DI MACADAMIA        £12

One of our favouite starters so far... The amazing stracciatella from La Lataria (featured on Stanley Tucci) 

served  with broad beans, fresh mint, our pickled banana shallots and fresh mint oil, served with a slice 

of the freshly baked poco bread. Our perfect wine paring - 

Gran Moraine Chardonnay, Yamhill-Carlton District  2017   glass £22  bottle  £120      N,M(V,GF))

FAGIOLI BORLOTTI CON PANCETTA E PECORINO            £12

Borlotti beans cooked in white wine and our tomato sugo with pancetta from the mangelitsa pigs

 in  Eridge Park, melted pecorino chesse and fresh olive oil, served with a slice of poco bread.  

Our perfect wine paring - Pinot Noir, Yves Duport, Bugey   glass      £9  bottle  £45  GF

BOARDS.

SUSSEX CHEESE

Our new cheese board is a journey through one producer of, arguabley the best goats cheese in the country. 

White lake’s Somerset goats cheese has won awards, year on year. The journey starts with the youngest, 

the English Goats Curd, a light and creamy with a  lemony flavour. Second is Eve, washed in cider brandy 

and wrapped in a vine leaf. Third  is Driftwood, a firm, ash coated with a silky texture, full bodied with age 

and finally Kathrine, a strong and fruity semi-hard and also washed in cider brandy. This experience is 

perfectly paired with a glass of our white rioja or vin santo. (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.  E,C,GC(GF)

TAGLIATELLE AL RAGÙ DI FARAONA               £26

A traditional Tuscan hill dish of tagliatelle and local Guinea foul, porcini mushrooms and guanciale.  

The Guinea foul is deboned and cooked with a classic sanfitto and white wine, served with  

a spinach and nettle tagliatelle. A very special dish taking a great deal of time and dedication.  

Our perfect wine paring - Gran Moraine Chardonnay, Yamhill-Carlton District  2017   glass £22  bottle  £120  C,M,MT,E(GF)

POLPETTE DI CERVO E MAIALE IN SUGO DI POMODORO       .             £22

Our local fisherman out of Eastbourne is delivering us fresh crab every day. Chef is making  

a beautiful dish from Nonna’s home town Lanciano in Abruzzo. A delicate and delicous spaghetti  

with 50% dark and 50% white meat, a butter base deglazed with pecorino white wine, 

with a small  amount of chilli (not hot just for flavour) and corriander.    GC,M

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.    E,M,GC(V)

GNUDI CON SPINACI E RICOTTA E BURRO DI NOCCIOLE                   £19

Each ravioli is made in two parts, one side is goats cheese and the other is roasted 

pumpkin coated in melted oregano butter, topped with brown butter pangrattato 

(breadcrumbs) and a  sprig of oregano.   M (V)

THIS WEEKS SPECIAL

RAVIOLINI AL GRANCHIO                                           £24

One large ravioli made with striped black squid ink and white pasta, filled with fresh crab  

whipped with mascarpone covered with a langoustine bisque.  

Our perfect wine paring - Encruzado, Quinta Dos Carvalhais, Portugal  2022    glass  £16  bottle  £72    P, SF,M(P)

DESSERTS.       

HOMEMADE SICILIAN LEMON SORBET served with a cold shot of vodka.   (GF, V, VG).  £8

POCO PANNA COTTA topped with a blackberry.  M,     £8

ITALIAN MERINGUE served with plum sorbet on a  amaretti crumb, lemon balm and a plum gel     E,N,M(V).   £9

TIRAMISU.   M,GC,N(V).   £8

AFFOGATO served with our homemade vanilla cream gelato and amaretto.    E,M,N(V,GF).   £8

PISTASHIO AND OLIVE OIL CAKE  served with our amazing chocolate sorbet. M,E,GC,N(V).  £9

ALLERGENS : SF - contains shell fish/crustacean N - contains nuts P - contains fish E - contains egg C - contains celery GC - contains gluten/cereals M - contains milk MS - contains mustard SY - contains soya  SUL - contains sulphates