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 all’ortica con ragout di agnello e timo fresco
£ 7, 12, 22

Nettle tagliatelle with lamb ragout and fresh thyme

Spaghetti alla chitarra con crema di broccoli e crumble di salsiccia
£ 7, 12, 22

Freshly made chitarra spaghetti served with a creamy broccoli pesto and sausage crumble

Ravioli di cervo al grano saraceno serviti con crema di zucca e rosmarino, funghi trifolati
£ 7, 12, 22

Venison buckweat ravioli served on pumpkin and rosemary veloute’, topped with sauteed

Ravioli al crauto rosso, pinoli tostati e salvia fragrante
£ 7, 12, 22

Red cabbage ravioli served with toasted pine nuts and sage (VE)

CARNI / MEAT

Tagliata con patate e spinacini saltati
£ 12, 24, 42

Slices of rib eye steak with roast potatoes and spinach

Filetto di agnello servito su vellutata di sedano rapa, piselli, fave e asparagi
£ 12, 24, 42

Lamb fillet on celeriac veloute’ with peas, broad beans and asparagus

PESCE  / SEAFOOD

Ravioli bianchi e neri di astice conditi con la propria bisque
£ 12, 23, 44

Black and white lobster ravioli in lobster bisque

Filetto di branzino cotto a bassa temperatura, fumetto e mousse di barbabietola
£ 14, 25, 48

Slow cooked seabass fillet, seafood bisque and beetroot 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.

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,

Chef's selection
£ 20

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

Mini Board
£ 10

Piccola selezione di salumi e formaggi, perfetto per l’aperitivo Small selection of cold meats and cheese, perfect for the aperiti

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.

Nebbiolo
£ 20

Bresaola IGP, dry-cure and lightly smoked ham, cow’s milk semi-hard cheese ripened in caves also called ‘Moena Stinker’ for his strong aroma, creamy gorgonzola

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

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

Panna Cotta
£ 7

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

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

COMING SOON!

BRUNCH

Served between 12pm – 5pm on Saturdays & Sundays.

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

Poached Eggs Italian Style
£ 14

Poached egg, spinach, hollandaise with cruncy pancetta

Mixed Beans, poached egg, sausage crumble
£ 10

cruncy pancetta and lemon zest

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

Spaghetti alla chitarra al sugo di pomodoro
£ 8

freshly made spaghetti with fresh tomato sauce

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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