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

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

LA PASTA FRESCA / FRESH PASTA

Lamb tagliatelle
£ 7, 12, 22

Tagliatelle con ragout di agnello profumato al timo / Tagliatelle with lamb ragout , fresh thyme garnish

Spaghetti piemontesi
£ 7, 12, 22

Spaghetti alla chitarra piemontesi / Freshly made chitarra spaghetti served with bacon, onion and peppers

Black ravioli
£ 7, 12, 22

Ravioli al carbone vegetale con burrata e pomodorini secchi al pesto di basilico / Black ravioli filled with burrata and sun dried tomatoes, basil pesto

Purple Ravioli
£ 7, 12, 22

Ravioli viola al cavolo nero e pinoli tostati / Savoy cabbage ravioli with toasted pine nuts

CARNI / MEAT

Duck Breast
£ 12, 24, 42

Petto d’anatra ai frutti di bosco con patate gratinate / Duck breast, wild berries and potato gratin

Rib Eye Steak
£ 12, 24, 42

Tagliata con patate e spinacini saltati / Slices of rib eye steak with roast potatoes and spinach

Lamb fillet
£ 12, 24, 42

Filetto di agnello servito su vellutata di sedano rapa, piselli, fave e asparagi / Lamb fillet on celeriac veloute' with peas, broad beans and asparagus

PIATTI SPECIALI / SPECIALS

Pappa al Pomodoro (One Size Only)
£ 14

Pappa al pomodoro con Burratina di Andria / Typical Tuscan tomato soup with Burratina di Andria

Soup of the day (One Size Only)
£ 8

Zuppa del Giorno / Soup of the day

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.

GLI SPECIALI / ROSSO’S SPECIAL SEASONAL SELECTIONS

Tagliere Rosso - best of the best cured meats
£ 25

Lardo di Colonnata IGP, culatello di Zibello DOP, salame di cinghiale, mortadella al tartufo / Thinly sliced Tuscan lardo IGP, culatello di Zibello DOP, wild boar salami, mortadella with truffles

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,

ALTRI TAGLIERI / OTHER BOARDS

Chef's selection
£ 20

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

Barolo
£ 16

Lardo di Colonnata IGP, salame Gombitelli al pistacchio, speck trentino IGP, crostini con n’duja di Silinga DOP / Thinly sliced Tuscan lardo, Tuscan pistachio salami, speck from Trentino, spicy Calabrian sausage on toast

Balgera
£ 20

Selezione di bresaola della Valtellina IGP - classica, affumicata, cinghiale - Casera giovane / Tasting of bresaola (air dried beef) - classic and smoked beef, wild boar - Casera cheese

Vermentino
£ 20

Barricato al fieno, capra barricata al Traminer, Piacentinu Ennese DOP, conciato al pepe / Cow’s milk cheese aged in hay, goat cheese aged in Traminer barrels, Sicilian saffron and pepper sheep cheese, sheep cheese with a black pepper crust

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

Rosso's chicken salad
£ 11

Insalata con pollo, mais e sedano, olio infuso al limone / Roasted chicken, lamb`s lettuce leaves, sweet corn, celery, lemon olive oil

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

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

Hazelnut Mousse
£ 7.50

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

Panna Cotta
£ 7

Panna cotta con coulis frutti di bosco / Panna cotta and wild berry coulis

Millefoglie
£ 6.50

Millefoglie con crema chantilly e frutta di stagione/ Mille-feuille with chantilly cream and seasonal fresh fruit

Piedmont Dessert
£ 7

Bonet piemontese / Piedmont dessert, with chocolate and amaretti biscuits

COMING SOON!

BRUNCH

Served between 11am – 5pm on Saturdays & Sundays. Begins May 5th, 2018.

Arrosto della domenica / Rosso's Sunday Roast
£ 14

Brasato al Barolo, chips di polenta, patate e carote saltate / Slow cooked fassona beef in Barolo wine, served with polenta chips, sauted potaoes and carrots

Rosso's English Breakfast
£ 14

Raviolo ripieno di salsiccia, servito su veloute’ di fagioli, uovo in camicia, pancetta croccante e pomodorino confit , Sausage raviolo served on cannellini bean veloute', topped with poached egg, crispy bacon and tomato confit

Aromatic chickpeas bowl
£ 12

Legumi agrumati con uovo in camicia / Mixed pulses with a citrus finish topped with poached egg

Focaccia
£ 12

Focaccia verdure di stagione saltate e burrata / Focaccia with sauted seasonal vegetables served with burrata

Fig Carbonara
£ 14

Carbonara ai fichi / Fig carbonara

Club Sandwich
£ 12

Club sandwich con salmone, zucchine grigliate, servito con uova a scelta e insalatina / Salmon and grilled courgette club sandwich, egg any style, served with salad

Rosso's egg cloud
£ 12

Uovo nuvoloso – parmigiano e uovo a neve al forno, servito con focaccia al pomodoro / Whisked egg white and parmesan cheese, baked with egg yolk, served with tomato focaccia

Rosso’s bruschetta
£ 12

La bruschetta di Rosso – Funghi di bosco trifolati e speck con uova a scelta / Sauted mixed wild mushrooms with speck, egg any style

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.

Giuseppe Itri

SOUS CHEF

The Sous chef at Enoteca Rosso is Giuseppe Itri. After getting his first professional chef job at the age of 12 in his local pizzeria in Sicily, he developed a love and knowledge of the importance of fresh, quality ingredients in Italian cooking. He was one of the founders of Il Girasole restaurant and The Tooting Italian before joining the team at Rosso.

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