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

Our dishes come In three sizes.
Small to taste / Medium to indulge / Large to share.

LA PASTA FRESCA / FRESH PASTA

Fettuccine alla chitarra con ragout di agnello e timo fresco
£ 7, 13, 23

Freshly made chitarra fettuccine with lamb ragout & fresh thyme

Gnocchi al carbone vegetale su vellutata di Castelmagno con granella di noci
£ 7, 13, 23

Black gnocchi served on Castelmagno cheese velouté, with walnut crumble

Tagliatelle al Nebbiolo con stufato di cervo
£ 7, 13, 23

Infused Nebbiolo eggless tagliatelle served with venison stew

Spaghetti al Carbone vegetale con fave e piselli, su vellutata di cavolfiore
£ 7, 13, 23

Black spaghetti with peas & broad beans served on cauliflower velouté

CARNI / MEAT

Tagliata di rib eye servita con patate e radicchio
£ 13, 25, 42

Slices of rib eye steak with roast potatoes and raddichio

Brasato al Barolo con polenta e misticanza di funghi
£ 13, 25, 42

Slow cooked beef in Barolo wine served with polenta and sauteed mushrooms

Anatra laccata all’aceto balsamico e miele, con scarola croccante e mousse di patata dolce
£ 13, 25, 42

Caramelised duck with crunchy endive & creamy sweet potato

PESCE  / SEAFOOD

Ravioli al carbone vegetale di merluzzo nero alla mediterranea
£ 12, 23, 44

Black cod ravioli Mediteranean style

Gamberoni alla piastra, serviti con lenticchie, sedano rapa e carote croccanti
£ 14, 26, 48

Pan fried prawns, served with lentils, celeriac and crunchy carrots

BOARDS

Taglieri

Our selection of cold meats and cheese boards: the heart of the Rosso experience. For 1 person as a main course, for 2 as a starter, for 4 as a taste, all boards are served with bread and focaccia.

Tagliere Rosso - best of the best cured meats
£ 25

Thinly sliced Tuscan lardo IGP, Culatello di Zibello DOP, truffle salami, truffle mortadella

Tagliere Taleggio
£ 20

Buffalo milk taleggio, goat milk Taleggio & the classic made with cow milk.

Chef's selection
£ 22

Selezione di salumi e formaggi dello chef / Chef selection of cold meats and cheese

Vermentino
£ 21

Matured and creamy cow milk cheese, sheep cheese from Sicily, goat cheese coated with Traminer grape, goat cheese with a black pepper crust

Amarone
£ 23

Parma ham aged 24 months DOP, Fassona salami, semisoft buffalo milk cheese with a buttery and nutty flavour, Bra DOP soft cow milk raw cheese

Sangiovese
£ 22

Pistachio mortadella DOP, Parma ham aged 24 months DOP, fresh Italian cow milk cheese, the outer shell is solid mozzarella, while the inside contains stracciatella and cream, Caciocavallo Podolico is made from the raw milk of a rare breed of Italian cow

Negroamaro
£ 28

Tuna Bresaola, cured Swordfish, Blue fish spread, tender sprouts of Catalogna chicory in citronette.

GLASS & WINE RACK V2-03
SALADS

Insalate

Rosso's red salad
£ 10

Barbabietola, germogli misti, cavolo verde, arancia e semi di sesamo / Beetroot, mixed sprouts, kale, orange and sesame seed dressing

Caprese salad
£ 11

Buffalo mozzarella,cherry tomatoes, corn salad, basil & oregano

Rosso's salmon salad
£ 12

Our chef’s special gin & citrus marinated salmon with baby gem lettuce & orange, with yogurt, cucumber and lime dressing

Chicken Salad
£ 12

citrus marinated chicken, sweet & sour onions, mixed salad, chickpeas, spelt, barley, almonds and lemon olive oil

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 Chef Mousse
£ 7.50

Mousse di nocciole e mascarpone con mandorle e sale Maldon / Hazelnut mousse with mascarpone, almonds and Maldon salt

Torta Della Nonna
£ 7

Crumbled shortcrust pastry, lemon custard, toastd pine nuts

Rosso's Fig Cheescake
£ 6.50

Our Chef's version of the classic with seasonal figs

Piedmont Dessert
£ 7

Bonet piemontese / Piedmont dessert, with chocolate and amaretti biscuits

Caffe Gourmand
$ 6

Espresso with a selection of biscuits and meringues

NOW BOOKING

ITALIAN FREE FLOWING PROSECCO BRUNCH

Join us for 90 minutes of free-flowing bubbles, one delicious hot dish from below and unlimited fresh buffet every Saturday from 12pm for £35.

BOOK NOW
Our chef special recipe of white Amatriciana
Poached Eggs Italian Style
Mixed Beans, poached egg, sausage crumble

cruncy pancetta and lemon zest

Fig Carbonara
Club Sandwich
Pink beetroot tagliatelle with sautéed mushrooms, served on savoy cabbage velouté (VE)
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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