Shop SixPasta Bar

The kitchen makes its own pasta and the gnocchi changes, which is the reason regulars turn up early: beetroot with fennel and goat's cheese in burnt butter one week, scallops and pancetta the next, and it sells out. The rest runs to tagliatelle with pancetta, ragù and prawns with sundried tomato. It sits on The Strand with tables outside and the water in front of them