A wine and food experience.
info@enotecarosso.com
276-280 Kensington High Street, London W8 6ND
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Our Food

OUR

SEASONAL MENU

This is a sample of what to expect, our dishes change regularly depending on produce and season.  Gluten free pasta available.

ANTIPASTI / STARTERS

La nostra focaccia, olive di Castelvetrano e olio di prima spremitura siciliano
£ 6.5

Our homemade focaccia and bread selection served with olives and Sicilian cold pressed olive oil V

Pappa al pomodoro
£ 8

It is what most people would call the definitive taste of Italy; tomatoes, bread, garlic, basil and extra virgin olive oil V

La nostra parmigiana di melanzane al basilico
£ 10

Our special aubergine parmigiana with fresh basil V

Caponata, bocconcini di bufala e basilico
£ 10

A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - served with buffalo bocconcini V

Insalata di radicchio, pere, noci, scaglie di parmigiano
£ 11

Radicchio salad, pear, walnuts, parmesan shavings V

Selezione di salumi e formaggi dello chef
£ 12

Chef selection of cold meats and cheese

Tartare di Fassona con maionese all’nduja
£ 18

Hand chopped Fassona beef tartare, served with ’nduja mayo

Zuppa del giorno
£ 8

Soup of the day V

CARNI / MEAT

Hamburger di Fassona
£ 15

Fassona meat burger with sweet and sour red onions, lettuce, tomato and cheese served on a homemade sesame seed bun *

Anatra servita con coulis di frutti di bosco, kale croccante e mousse di sedano rapa
£ 24

Pan fried duck with a wild berry reduction, crunchy kale and celeriac mousse

Pollo al forno con peperoni, cipolle e olive
£ 16

Roast chicken with bell peppers, onions and olives

Filetto di agnello con crema di sedano rapa, fave e piselli
£ 20

Lamb fillet with celeriac cream, peas and broad beans

Filetto di agnello con crema di sedano rapa, fave e piselli
£ 20

Lamb fillet with celeriac cream, peas and broad beans

Bistecca alla Fiorentina taglio Rib Eye
£ 25

Rib eye steak, from the Ethical Butcher - Always 100% grass fed with no hormones or antibiotics

PESCE  / SEAFOOD

Tartare di Ricciola con puntarelle
£ 22

Yellowtail amberjack tartare served with chicory

Filetto di merluzzo nero alla mediterranea con pomodorini, capperi e olive
£ 25

Black cod fillet baked with cherry tomatoes, capers and olives

Pasta

Our pasta is freshly homemade every day

Spaghetti alla chitarra, salsa di pomodoro fresco e basilico
£ 10

Homemade spaghetti with freshly made tomato sauce V

Tagliatelle al ragout di agnello marinato alle spezie mediterranee
£ 14

Tagliatelle with lamb ragout marinated in Mediterranean spices

Spaghettoni all’amatriciana
£ 14

A traditional Italian pasta dish; the sauce is based on guanciale, pecorino cheese from Amatrice, tomato, and onion.

Ravioli di barbabietola, patate e porro, servito su crema di broccoli
£ 14

Beetroot ravioli filled with potato and leek, served with creamed broccoli VE

Pappardelle ai funghi
£ 15

Pappardelle with wild mushrooms V

Ravioli ripieni di Cassoeula condito con burro e salvia, servito su vellutata di verza
£ £15

Ravioli filled with Cassoeula - a dish unique to the Milan area, made with a mixture of meats and vegetables and is sure to warm you up when the temperature starts dropping - served with Savoy cabbage, finished with butter and sage

Nido di spaghetti ai frutti di mare
£ 19

A nest of homemade spaghetti with mixed seafood

Triangoli ripieni di polpa di granchio, serviti con ragout di gambero, la sua bisque e pomodorin
£ 23

Black crab ravioli served with shrimp ragout , topped with cherry tomatoes

GLASS & WINE RACK V2-03
DESSERT

DOLCI

Tiramisù Rosso
£ 8

Crema di mascarpone, cacao, biscotti fatti in casa e uno shot di espresso / Mascarpone cream, cocoa, handmade biscuit and a shot of espresso

Our signature fig cheescake
£ 7.50

Our version of the classic cheesecake served with fig compote

Torta di carote e mandorle
£ 7.5

Carrot and almond cake

La sfera di cioccolato bianco

A Sphere of chocolate and pistachio mousse, wild berries coulis filling, covered in white chocolate and served on a biscuit and chocolate crumble

Caffe Gourmand
£ 7

Espresso with a selection of biscuits and meringues

MEET OUR

CHEFS

Flavio Militello

HEAD CHEF

The kitchen at Enoteca Rosso is headed up by Flavio Militello, who has worked in some of Milan’s most prestigious hotels and restaurants such as Ristorante Peck, Albergo Cavalieri, Ristorante Gioia and with Felix Lo Basso, at his eponymous Michelin-starred restaurant in Milan.

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