Starters
Pastrami di Salmone Affumicato in Casa
We take whole sides of wild Scottish salmon and coat them in our own pastrami spice mix and then cold smoke them over applewood chips, served with a dill and Sorrento lemon creme fresh, some home pickled cucumbers, a dash of our dill infused beautiful olive oil and a slice of freshly toasted granary sourdough. Our perfect wine paring - Nas-Cetta, Le Strette, Novello, Barolo, Piemonte 2023 MT,P,M,SL(P,GF)
Stracciatella con Ceci Croccanti, Basilico e Olio al Peperoncino
Our new version of... The amazing stracciatella from La Lataria (featured on Stanley Tucci) served with crispy chilli chickpeas, fresh basil, pickled banana shallots, fresh lemon thyme and a dash of chilli oil, served with a slice of the freshly baked poco bread. Our perfect wine paring - Chardonnay, The Wrekin, Sorrell, Marlborough, NZ 2022 N,M(V,GF)
Arancini Ripieni di Mozzarella Ricoperti di Salsa Arrabbiata
Two crunchy freshly made arancini filled with our bocconcini mozzarella and sun dried tomatoes covered in our salsa arrabbiata, topped with slices of fennel salami. Our perfect wine paring - Barbaresco, Pelissero, Piemonte, IT 2016 S,M,E,GC(V)
Boards
Sussex Cheese
Our new cheese board is a journey through one producer of, arguably the best goats cheese in the country.
Mains
Beef Shin Tagliatelle Ragu
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 paring - Pinot Noir, Nuits Saint George, Domaine Chevillon, 2018
Spaghetti Alla Puttanesca
A traditional Neapolitan dish, typically served as we move into Autumn. Using the Poco sugo as a base Chef Jack has balanced black olives, garlic, fresh capers and a dash of anchovy, finished with some fresh tomatoes, parsley, olive oil and a sprinkle of parmegano. Our perfect wine paring - Blaufrankisch, Heidi Schrock, Burgenland, Austria GC,M(V)
Agnoloti Ai Funghi Selvatici Ripieni Di Ricotta
Filled pasta parcels from Piemonte (North west Italy) filled with caramelised onion, sussex ricotta
THE POCO
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.
INSALATA AUTUNNALE DI PANZANELLA
Our locally sourced ricotta tossed into a salad of romaine lettuce, red chicory and thin slices of granny smiths apples with a handful of pomegranate, candy walnuts dressed with a maple and mustard dressing, topped with focaccia and pecorino croutons.
THIS WEEKS SPECIAL
POLPETTE DI CERVO E MAIALE IN SUGO DI POMODORO Handmade meatballs of local South Downs venison and mangalitsa pork cooked in our special pure tomato sugo, roasted in the oven with bocconcini (mini mozzarella balls) topped with fresh basil leaves and served with our home baked Genoa style focaccia.
Desserts
The Incredible Poco Stracciatella Stracciatella Ice Cream
A happy experiment... tastes like cheesecake served with sea salt and olive oil.
Poco Panna Cotta
Our new panna cotta infused with figs leaves and topped with fresh figs and blackberries... amazing.
Chocolate Torta
Served with a pistachio ice cream and crunched and roasted pistachios and topped with a fresh red cherry coulis.
Tiramisu
Affogato
Served with our homemade vanilla cream gelato and amaretto.
Sorrento Lemon Tart
Topped with Italian meringue.