STARTERS.

SALMONE STAGIONATO.              £12

Our home salt cured salmon cut in four thick strips served with whipped creme fresh with folded lemon zest, 

dill and our own dill oil, some pickled fennel topped with micro fennel    P,M (GF,P)

INSALATA DI GORGONZOLA           £9

Whipped gorgonzola covered with red radicchio and locally grown rocket, a sprinkle 

of fresh walnuts and dotted with a pickled walnut purée and finished with thinly cut slices of pear.   N,M(V,GF))

CARPACCIO DI MANZO             £12

Allegedly invented at Harry's Bar in Venice, Carpaccio is all about the quality of the meat. 

Our beef is from just 4 miles up the road. The cows are breed on the farm and are grass fed.  

Thinly sliced raw fillet of Sussex beef with perfect marbelling, sliced English radish and  watercress 

topped with extra virgin olive oil.   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)

CONCHIGLIE DI MAIALE E FINOCCHIETTO               £20

A traditional Umbrian dish of pasta shells we make every morning with our signature local sausage 

with our own fennel mix cooked with a mix of crema fresca and cream, a little white wine, 

infused with mustard and a sprinkle of fresh chives   C,M,(GF)

SPAGHETTI AL GRANCHIO        .             £24

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.    P,GC,M(P,GF)

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)

RAVIOLI DI ZUCCA E FORMAGGIO DI CAPRA                                      £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

POLPETTE DI CERVO E MAIALE IN SUGO DI POMODORO                                           £22

Handmade meatballs of local South Downs venison and pork cooked in our special 

pure tomato sugo, roasted in the oven with boccacini (mini mozzerella balls) topped 

with fresh basil  leaves and served with our home baked pizza bread.      M, C, GC

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

CHOCOLATE TORTA WITH AN ALMOND BISCUIT BASE  served with amazing malt ice cream on a chocolate soil  M    £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