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

Pappardelle al ragout di cinghiale marinato alle spezie mediterranee
£ 7, 13, 23

Pappardelle with wild boar ragout marinated in Mediterranean spices

Tagliatelle paglia e fieno con sugo di porcini e crema al tartufo
£ 7, 13, 23

Translates into “straw and hay”, from Emilia-Romagna, yellow and green tagliatelle served with porcini mushrooms and truffle cream- V

Agnolotti di cervo con crema di zucca e misticanza di funghi
£ 7, 13, 23

Venison agnolotti served with pumpkin velouté, sautéed wild mushrooms

Orecchiette di barbabietola con cime di rapa e crumble di pane aromatizzato alle spezie
£ 7, 13, 23

Pink beetroot orecchiette (pasta typical of Apulia, the name comes from their shape, which resembles a small ear), served with broccoli rabe, and aromatic bread crumbles- VE

CARNI / MEAT

Tagliata di rib eye servita con patate al forno e funghi trifolati
£ 13, 25, 42

Slices of rib eye steak with roast potatoes & sautéed mushrooms

Anatra servita con coulis di frutti di bosco, kale croccante e mousse di sedano rapa
£ 13, 25, 42

Pan fried duck, wild berries reduction, crunchy kale and celeriac mousse

PESCE  / SEAFOOD

Tagliolini alla “trabaccolara”
£ 14, 26, 46

Once a dish for the souls of Viareggio, trabaccolara is a tantalizing mix of everything from the fishermen’s nets, served with our homade tagliolini

Filetto di merluzzo nero alla mediterranea (pomodorini, capperi e olive) servito con polenta chips
£ 14, 26, 46

Black cod fillet Mediterranean style: cherry tomatoes, capers and olives, served with polenta chips

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

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

Truffle mortadella, Parma ham aged 24 months DOP, Truffle 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

AUTUMN SALAD
£ 10

Red Radicchio salad, pears, walnuts, parmesan shavings, balsamic vinegar and honey dressing -V

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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