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

Spaghetti alla chitarra con ragout di agnello e timo fresco
£ 7, 12, 22

Nettle tagliatelle with lamb ragout and fresh thyme

Gnocchi al carbone vegetale serviti su vellutata di burrata con pomodorini
£ 7, 12, 22

Black gnocchi served on burrata veloute’, topped with cherry tomatoes

Tagliatelle di barbabietola rosa con misticanza di funghi su vellutata di verza
£ 7, 12, 22

Pink beetroot tagliatelle with sauteed mushrooms, served on savoy cabbage veloute

CARNI / MEAT

Tagliata di rib eye servita con patate e radicchio
£ 13, 24, 42

Slices of rib eye steak with roast potatoes and raddichio

Brasato al Barolo con polenta e misticanza di funghi
£ 13, 24, 42

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

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 Blu – a journey into our blue cheeses (Gorgonzola)
£ 25

Gorgonzola di capra ai frutti di bosco, gorgonzola di bufala, gorgonzola piccante 120 gg, gorgonzola di pecora / Goat’s gorgonzola with a red berry crust, buffalo milk gorgonzola, tangy cow’s gorgonzola, sheep’s gorgonzola,

Chef's selection
£ 22

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

Vermentino
£ 20

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

Amarone
£ 22

Crudo di Parma DOP riserva 24 mesi, Salame Gombitelli, Fontina DOP, Quadrello di bufala Parma ham aged 24 months DOP, Gombitelli salami, semisoft cow cheese with a gentle buttery and nutty flavour, matured and creamy buffalo milk cheese

Sangiovese
£ 20

Crudo di Parma DOP riserva 24 mesi, mortadella ai pistacchi DOP, burratina di Andria, caciocavallo podolico Parma ham aged 24 months DOP, pistachio mortadella 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

Winter salad
£ 11

Radicchio salad, mushrooms, parmesan, pears, walnuts, honey and balsamic vinegar

Rosso's salmon salad
£ 11

Insalata di salmone marinato al gin e agrumi con valeriana e finocchi / Marinated gin and citron salmon with lamb’s lettuce and fennel

Spelt Salad
£ 11

Insalatina di farro e orzo con melanzane grigliate, pomodorini, asparagi, formaggio casera, origano e olio al limone Spelt and barley with grilled aubergine, cherry tomatoes, asparagus, casera cheese, oregano and lemon infused olive oils

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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