Our Menu
Less is more, a carefully curated menu, with vegan, vegetarian, and gluten-free options across most dishes.
New
Our Sunday Roasts are back! Find out more here.
Less is more, a carefully curated menu, with vegan, vegetarian, and gluten-free options across most dishes.
Fresh, crab claw from Eastbourne put together with sour cream, confit fennel, pickled granny smiths, banana shallots, parsley and black pepper, served with our homemade crumpet covered in our herb butter and a little
salad of rocket and pea shoots on the side. A perfect Spring dish...
GC,M,SF,SL,LU(P,GF)
Our perfect wine paring - Nas-Cetta, Le Strette, Novello, Barolo, Piemonte 2023
£12gls or £54btl
Our new version of... The amazing stracciatella from La Lataria (featured on Stanley Tucci) served on a bed of fresh sliced figs and drizzled with our wonderful peppery olive oil and aged balsamic topped with micro rocket, served with a slice of the freshly baked poco bread.
M,GC(GF)
Our perfect wine paring - Cantina Terlan, Chardonnay, Kreuth, Alto Adige 2024
glass £16 bottle £79
A very short seasonal window, Worcestershire grown courgette flower stuffed with our local pork from Ringmer and Nonna’s fennel blend, deep fried in a tempura batter, served on a base of garlic and courgette pureé surrounded by freshly pickled courgette slices and a whole baby courgette.
M,E,SL,MT (V, GF)
Our perfect wine paring - Pinot Bianco, Finado, Alto Adige 2025
£12gls or £47btl
Our new cheese board for two is a journey through one producer of arguably the best local Sussex cheese in the county. Alsop & Walker cheese has won awards, year on year. The journey starts with the youngest, the English brie Lord London, light and creamy. Second is Ewe Eat Me, a hard creamy tasting cheese with nutty undertones. Third is Kelly’s Goat, a naturally rinded cheddar style Kentish goat’s milk cheese and finally is Sussex Blue, a creamy tasting mild blue cheese with a natural edible rind.. These cheeses are served with our home made pickles, black truffle honey and crackers.
(V)
Our perfect wine pairing - Reicoto di Soave, Veneto 2022
£24gls £60btl 3.75ltr
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)
Our perfect wine pairing - Brunello di Montalcino, Caparzo, Tuscany 2019
£24gls £140btl
Our Carbonara is made with Sussex guanciale from Mangalitsa pigs, a Hungarian three quarter wild boar breed. These pigs are free to roam in 50 acres of woodland in Eridge Park Estate, Sussex. We make the most authentic, true Roman Carbonara which are actually difficult to find in the UK. (no cream, no bacon)
E,GC,M (GF,V,VG)
Our perfect wine pairing - Viognier, McMannis, River Junt. California
£12gls £55btl
Handmade ravioli filled with goats cheese, sweet potato, parmesan and oregano covered with a delicious cream garlic and shallot sauce topped with tiny fresh oregano leaves, a sprinkle of parmesan and a drizzle of our wonderful olive oil.
GC, M, E (V)
Our perfect wine paring - Gavi, F. Rinaldi, Piemont 2025
£12gls or £58btl
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)
Our perfect wine pairing - Etna Bianco, DOC, Monteleone, Sicily 2023
£16gls £69btl
Hand cut Pappardelle covered with a rich tomato sugo with rose harrisa, black olives, capers and locally caught wild trout salt cured and cold smoked over applewood chips and topped with a lemon, herb and toasted almond pangrattato. A dish inpired by puttanesca, a traditional plate of Napoli.
P, E, SL ,M, N, GC (GF)
Our perfect wine pairing - Vernaccia, Panizzi, Vernaccia di San Gimignano, Tuscany
£12gls £54btl
This Weeks Special
A stunning summer dish from my famliy home area of Pescara in Abruzzo. Perfectly cooked local squid slices, soaked in oat milk over-night and then crispy deep fried, all served in a terracota dish with black tiger prawns in a romano pepper, cherry tomato and smoked paprika sugo.
SF, P, C, M, SL (GF, P)
Our perfect wine paring - Furmint Tokaji, Kikelet, Stephanie Berecz, Hungry £16gls £66btl
A happy experiment... tastes like cheesecake served with sea salt and olive oil.
(GF,V,)
our new seasonal panna cotta, blackberry coulis gel topped with fresh blackberries, Williams pear and roast white chocolate crumble
M(GF)
A well known and traditional Sicilian dessert filled with a chocolate & ricotta mascarpone cream, encrusted in pistachio, fresh English cherries and cherry gel.
SL,M GC,E,N (V)
M,GC,N(V)
Topped with Italian meringue.
M,E,GC,(V)
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
Please ask our staff for all allergens and any other intolerances or requests
