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

TAGLIATELLE ALLO ZAFFERANO CON RAGOUT BIANCO DI AGNELLO E ORIGANO FRESCO
£ 7, 13, 23

Saffron tagliatelle with white lamb ragout finished with fresh oregano

GNOCCHI ROSSI DI POMODORO CON CREMA DI BASILICO E BURRATA
£ 7, 13, 23

Red gnocchi (made with dried tomatoes) served with basil veloute’ and burrata - V

RAVIOLI VERDI AGLI SPINACI RIPIENI DI FORMAGGIO DI CAPRA E LIMONE, SERVITI CON OLIO E MANDORLE
£ 7, 13, 23

Green spinach ravioli filled with goat cheese and lemon, served with olive oil and almond shavings

SPAGHETTI DI BARBABIETOLA ALLA CHITARRA CON FAVE E PISELLI, VELLUTATA DI CAVOLFIORE
£ 7, 13, 23

Pink beetrott 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

ROAST BEEF CON VERDURE DELL’ORTO
£ 13, 25, 42

Roast beef with rocket, pomodorini and parmesan mousse

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

AGNOLOTTI DEL PLIN RIPIENI DI PESTO AL PISTACCHIO SERVITI SU GAMBERI ROSSI CON BISQUE DI GAMBERO
£ 14, 26, 46

The agnolotti del plin is a small raviolo that is very traditional from Piedmont, filled with pistachio and served on red prawn tartare, finished with prawn bisque.

FILETTO DI OMBRINA CON PATATE ARROSTO, CREMA DI ASPARAGI & MOUSSE DI FUMETTO
£ 14, 26, 46

Pan fried stone bass, served roast potatoes, asparagus cream & fish stock mousse.

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.

Bresaola
£20 20

Selezione di breasola dello chef. The chefs special selection of Bresaola (Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round, and is lean and tender, with a sweet, musty smell.) served with pomodorini tomatoes and parmigiano shavings

VERMENTINO
£ 21

Cacionerone, Piacentinu Ennese DOP, Capra al Traminer, Conciato al pepe. Matured and creamy buffalo cheese, sheep cheese from Sicily, goat cheese coated with Traminer grape, goat cheese with a black pepper crust.

Chef's selection
£ 22

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

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

GLASS & WINE RACK V2-03
SALADS

Insalate

SUMMER SALAD
£ 10

Chickpeas, mixed beans, spelt, barley, taggiasche olives, peppers, celery, soya sprouts and sesame seeds -VE

Caprese salad
£ 11

Buffalo mozzarella,cherry tomatoes, lambs lettuce, basil & oregano

Rosso's salmon salad
£ 12

Our chef’s special gin and citrus marinated salmon, baby gem and cucumber, pine nuts, raspberry and yoghurt

Chicken Salad
£ 12

Citrus marinated chicken, sweet & sour onions, mixed salad, chickpeas, 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

Pistachio mousse on crunchy waffle served with raspberries

MACEDONIA CON SPUMA DI YOGURT
£ 7.5

Fruit Salad with yoghurt foam

Caprese

Chocolate almond cake with Guinness ganache, salted caramel and banana ice cream

Lady Berry
£ 7.5

Puff pastry with pink cream cheese served with forest fruits

Caffe Gourmand
£ 7

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 and Sunday from 12pm for £35.

BOOK NOW
CARBONARA AGLI ASPARAGI
£ 14

Rosso’s signature carbonara: guanciale, egg yolk and asparagus

TAGLIATELLE ALLO ZAFFERANO CON RAGOUT BIANCO DI AGNELLO E ORIGANO FRESCO

Saffron tagliatelle with white lamb ragout, finished with fresh oregano

RAVIOLI VERDI AGLI SPINACI RIPIENI DI FORMAGGIO DI CAPRA E LIMONE, SERVITI CON OLIO E MANDORLE
£ 14

Green Spinach ravioli filled with goat cheese and lemon, served with olive oil and almond shavings

ASPARAGI CON UOVA AL TEGAMINO
£ 12

Asparagus & sunny side up eggs

SPAGHETTI DI BARBABIETOLA ALLA CHITARRA CON FAVE E PISELLI, VELLUTATA DI CAVOLFIORE
£ 12

Pink beetroot spaghetti with peas & broad beans served on cauliflower velouté - VE

Club Sandwich
SPAGHETTI AL POMODORO
£ 10

Freshly made spaghetti with fresh tomato sauce - v

Club Sandwich
£ 12

Salmon and avocado club sandwich with your choice of eggs (fried, scrambled or poached)

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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