STARTERS.

SARDINE CON CHUTNEY DI CIPOLLE E JALAPENOS               £12

Ortiz sardines served in the tin accompanied with toasted granary bread, home pickled jalapinos, 

Poco’s onion chutney and fresh wild rocket.  

Our perfect wine paring - Dry Riesling, Seltinger Sonnenuhr, Spätlese, JJ Prüm 2016               £18gls    £95btl  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

Our perfect wine paring - Langhe Nebbiolo/Barbera, Long Now, Pelissero, Piemonte 2004    £22gls    £120btl

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)

Our perfect wine paring - Dry Riesling, Seltinger Sonnenuhr, Spätlese, JJ Prüm 2016       £18gls      £95btl

INSALATA DI ARANCE ROSSE E FINOCCHI                   £14

This Sicilian citrus salad is on to urge to sun to shine. The refreshing flavour of the juicy 

blood oranges and  the crunch of the fennel combine beautifully with the roast black 

olives from Pugila.    (V, VG)

Our perfect wine paring - Pinot Blanc, Famille Hugel, Alsace, France 2022   £16gls      £75btl

THIS WEEKS SPECIAL

RAVIOLI DI SCAMPI CON BURRO ALL'AGLIO SELVATICO                                          £24

Ravioli filled with freshly caught langoustine, ricotta, lemon zest and dill, coated with 

a locally foraged  wild garlic butter, topped with two freshly grilled langoustines.   P, SF,M(P)

Our perfect wine paring - Furmint, Tornai Pinceszet, Somio, Hungry 2021       £12gls      £55btl        

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