Menu

STARTERS.

BURRATA CON GRANITA DI POMODORO.              £12

True, fresh, young Italian burrata served on Isle of Wight heritage tomatoes, 

surrounded by sourdough croutons and cherry heritage tomatoes, topped with grantan tomato.   M,GC(GF,V)

CAPONATA SU PANE TOSTATO.            £12

Traditional Sicilian vegetable ragu with aubergines, courgettes, fennel and celery 

served cold on freshly toasted sourdough.. GC,C,N(GF,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.   GC,F,M

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.  E,C,GC(GF)

RISOTTO CALABRESE CON NDUJA               £23

A special traditional and authentic risotto from the heal of Italy, Calabria. Made with a 

tomato sugo, leeks and debased with white wine, with cubed nduja spicy  sausage 

and fresh sweetpeas, served with a sweetpea velouté topped with a nduja crisp.    M(GF)

SPAGHETTI AL TARTUFO E AGLIO NERO .             £24

For a limited time only, we have the fortune of having black truffles from Glynde (just up the road).

This dish consists of our fresh spaghetti with roasted garlic puree tossed through with 

our Lanciola olive oil and topped with fresh shavings of black  truffle and a pecorino crumb.   E,GC,M(V,VG,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)

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.    M,GC,N,GF (V,VG)

THIS WEEKS SPECIAL

POCO RAVIOLI AL GRANCHIO                                           £22

Handmade ravioli filled with Devon white crab, dressed with corriander, salt and pepper  

served with our chilli compote, fresh samphire and our Lanciola extra virgin olive oil,  

topped with a little lemon zest.     E,SF,GC

DESSERTS.       £12

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

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

TIRAMISU.   M,GC,N(V)

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

BLACK CHERRY SEMIFREDDO served on a dark chocolate ganache, topped with black cherry coulis and a fresh black cherry      M

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